Agar Agar

Biotechnology Plant Tissue Culture)

The major application of Agar Agar is in the field of plant tissue culture. The growing interest in tissue culture as a standard method for the propagation of orchids and other ornamental plants, vegetables, fruits and other agricultural products has increased the demand for Agar Agar.

Agar-Agar as a culture media is widely used for practically all pathogenic and non pathogenic bacteria and fungi because it is not easily metabolized and has a good gel firmness, elasticity, clarity and stability. Because of its high gellifying power and its vegetable origin, Agar Agar constitutes a natural non-toxic matrix for the formation of culture media in Microbiology.

Agar-Agar is useful as a laxative. When hydrated, it provides a smooth, non-irritant bulk in the digestive tract. It is also used in preparation of emulsions, suspensions, capsules and suppositories in surgical lubricants and as a suspending agent for Barium Sulphate Radiology.

In prosthetic dentistry, Agar Agar is used in the preparation of dental casts.

Agar Agar is used as a 100% vegetarian substitute for Gelatin (manufactured from animal bones/skins) in the food industry. This usage is fast gaining ground due to the worldwide shift to products of vegetable origin.

Confectionery : Agar-Agar has been used for many centuries as a high performance gelling agent. Its ability to produce clear, colorless, odorless and natural gels without the support of other colloids has long been exploited by the food industry. Agar-Agar gels at 34-39°C and melts at 80-95°C. Agar can also be used as coagulator, thickening agent, emulsifier and stabilizer in the manufacture of confectioneries like gums, caramels, etc.

Agar-Agar is used in dairy based products like yoghurts, ice- creams, mousses, chocolate milks, custard tarts, custards, etc. It is a cost effective stabilizer for dairy products where water retention is of importance. It can also be mixed with other colloids to improve their final texture.

Beverage & Food Industry : Agar is used as a thickening agent in low calorie marmalades, jams, processed meat products, bakery fillings, icings, prepared soups, ice creams, etc. and as a gelation agent in doughnuts, low calorie marmalades, jams, jelly candy, fruit yoghurts, acidified creams, cheese, puddings, custards, flans, gelatin fruit desserts, whipped fruit pulp, etc. Agar can also be used in spreadable products like honey, butter, peanut butter, jam products (substitution of pectin to decrease sugar level).

The transparency and taste of soft candy will become better if 0.8-1.5% Agar-Agar is added.

Bread & Cake : Owing to its water-holding function, adding proper Agar-Agar can prolong storage time of bread and cake and improve their color and taste.

Meat & ham : Adding 2% Agar-Agar can form gel that can adhere effectively to scrap meat.

Beer Clarifier : As an auxiliary clarifier, Agar-Agar can accelerate the speed of clarifying and improve the effect of clarity.

Agar-Agar provides crickets and other feeder insects with a safe, clean water source in a convenient gel form. This easy-to-use formula eliminates many of the problems associated with traditional watering methods, such as the formation of deadly bacteria and loss through drowning. Due to its unique characteristics, Agar has gained tremendous importance in the field of cricket farming.