AGAROSE , Promotion Season Now in Store and Free Sample for Testing with Factory Price
- Appearance: white to off-white powder
- Packaging: 25kg cardboard box
- Sample: Available
AGAROSE: The Complete Guide
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Basic Info of AGAROSE
What is AGAROSE?
With the progress of science and technology and the development of society, chemical products have invariably permeated our daily lives, in medicine, food, cosmetics, electronics, industry, and other areas, becoming an essential part of our lives. One such product is AGAROSE which has developed particularly rapidly in recent years. Do you know about AGAROSE?
Agarose is an organic substance with the chemical formula C24H38O19, a white or yellow bead-like gel particle or powder, a linear polymorph with a basic structure of long chains of alternating 1,3-linked β-D-galactose and 1,4-linked 3,6-end other-L-galactose [1-2].
Agar pectin is a heterogeneous mixture of many smaller molecules. Agarose is generally soluble in water when heated to above 90°C and forms a good semi-solid gel when the temperature drops to 35-40°C, which is the main characteristic and basis for its many uses. Agarose gel properties are usually expressed in terms of gel strength. The higher the strength, the better the gel properties.
What’s the application of AGAROSE?
Agar, agarose because of the special gelling properties, especially significant solidity, hysteresis and hysteresis, and easy to absorb water, with a special stabilizing effect; has been widely used in edible, pharmaceutical, chemical, textile, national defence and other fields, according to incomplete statistics, agar, agarose has more than 1000 kinds of uses, is internationally known as “novelty East Asian products “. In the food industry, it can be used to produce: crystal fondant, fixed fondant, aquatic products, canned meat, fruit juice drinks, fruit meat drinks, rice wine drinks, dairy drinks, fine products, dairy cakes.
Due to its good biocompatibility, it is also widely used for the production of biological separation media.
In simple terms, the agar pectin is removed from the agar and the remaining part, which is agarose.
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