3 - 3 of 28 results

New

Vegetable Gelatin Agar Agar

8.09

Precio con IVA incluido

 


Available delivery methods: Spain Peninsula- DHL, Portugal Peninsula - DHL, Prior shipping quote Spain only Canary Islands, Ceuta and Melilla and Andorra - Correos, Europe other countries, España Península 48/72 hs (PARA CANJEAR CUPÓN), Portugal Península 48/72 hs (PARA CANJEAR CUPÓN), VIP Customer, Picked up at the store, Balearic Islands - DHL

Vegetable Gelatin Agar Agar

INCI: Agar


CAS No. 9002-18-0
EC No. 232-658-1

Appearance: Yellowish white or pale yellow powder, with a characteristic odor and taste.
Solubility: Insoluble in cold water, soluble in boiling water.
Gel Strength 750 +- 50 g/cm2 750
pH 6 - 8
Particle Size 100% passes 40 Mesh Compliant
Gelation Point: 35 -+ 5 ºC 36
Origin: Gelidium sesquipedale
Description: Dried hydrophilic colloid, extracted from marine algae of the class Rhodophyceae

Agar-agar is extracted by treating the algae with boiling water; the extract is filtered hot and then concentrated and dried (for example by lyophilization). It is used as a suspending agent, thickener, emulsifier, and stabilizer in various types of preparations. More than as a gelling agent, it is used as an adjuvant, since the gels it forms do not have an adequate consistency, in addition to being easily contaminable. It is not toxic or irritating. It is also used as a support for culture media in bacteriology. Solutions or gels are stable at pH = 4 – 10.

Incompatibilities: Electrolytes (produce partial dehydration and reduce viscosity), ethanol (dehydrates and precipitates it), tannic acid (causes it to precipitate).

Dosage: At 1% in water, it forms a fairly consistent gelatin.

Conservation: In well-closed containers. Protect from light and moisture.

 

We also recommend

Gift Voucher
30.00 *
*
Precio con IVA incluido

Browse these categories as well: New products, Products, Emulsifiers, coemulsifiers and rubbers, Gums and thickeners
3 - 3 of 28 results