Agar agar manufacturer

A common identification assay involves culturing a sample of the organism deep within a block of nutrient agar.Agar is used throughout the world to provide a solid surface containing medium for the growth of bacteria and fungi. Other food additives are added to the agar to meet the nutritional needs of the microbes. Many specific formulations are available, because some microbes prefer certain environmental conditions over others.Agar is typically sold commercially as a powder that can be mixed with water and prepared similarly to gelatin before use as a growth medium.

Agar-agar is a natural vegetable Thickeners. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. In Russia it is used in addition or as a replacement to pectin in jams and marmalades, as a substitute to gelatin for its superior gelling properties, and as a strengthening ingredient in souffles and custards. The most famous use of agar-agar is in Ptich'ye moloko, a rich gellied custard used as a cake filling or chocolate-glazed as individual sweets.

Agar Agar be used as a laxative.Agar polysaccharides serve as the primary structural support for the algae's cell walls.The gelling agent is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the genera Gelidium and Gracilaria, or seaweed.It is also known as kanten, China grass, or Japanese isinglass.
As a concentration gradient develops from the diffusion of the chemoattractant into the gel, various cell populations requiring different stimulation levels to migrate can then be visualized over time using microphotography as they tunnel upward through the gel against gravity along the gradient.
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Other thickeners: Guar Gum  Konjac Gum   Pectin