福建莆田市福利琼脂厂

Agar Agar Powder

PRODUCT ANALISIS	UNIT	grade 1300	grade 1200	grade 1100	grade 1000	grade 900	grade 800	grade 700
Product		Powder	Powder	Powder	Powder	Powder	Powder	Powder
Color		Off White	Off White	Off White	Off White	Off White	Off White	Off White
Odor		Odorless	Odorless	Odorless	Odorless	Odorless	Odorless	Odorless
Taste		Bland	Bland	Bland	Bland	Bland	Bland	Bland
Gel Strength	Gr/cm2	1300	1200	1100	1000	900	800	700
Gel strengths test method:Nikan 1.5%solution at 20 degree for 15 hours.
Moisture	%Wt	10 max	10 max	10 max	10 max	10 max	10max	10max
Size	Mesh	80－100	80－100	80－100	80－100	80－100	80－100	80－100
Gelling Point	oC	37-40	37-40	37-40	37-40	37-40	37-40	37-40
Melting tem	oC	85-90	85-90	85-90	85-90	85-90	85-90	85-90
clrity	NTU	<35	<35	<35	<35	<35	<35	<35
AcidInsoluble	% Wt	<0.6	<0.6	<0.6	<0.6	<0.6	<0.6	<0.6
Total Ash	%Wt	<3	<3	<3	<3	<3	<3	<3
Insolubles	%	NMT0.1	NMT0.1	NMT0.1	NMT0.1	NMT0.1	NMT0.1	NMT0.1
SwellingIndex	Ml H2O	<9	<9	<9	<9	<9	<9	<9
Starch		NIL	NIL	NIL	NIL	NIL	NIL	NIL
Heavy Metals	ppm	< 40	< 40	< 40	< 40	< 40	< 40	< 40
Arsenic	ppm	< 1	< 1	< 1	< 1	< 1	< 1	< 1
Colony	Cfu/gm	<1000	<1000	<1000	<1000	<1000	<1000	<1000
Salmonella		NIL	NIL	NIL	NIL	NIL	NIL	NIL
E. Coli		NIL	NIL	NIL	NIL	NIL	NIL	NIL
Coliform		NIL	NIL	NIL	NIL	NIL	NIL	NIL

Agar Agar Strip

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