CAS 9002-18-0
Agar
Heat-stable gelling agent for yogurts, dairy desserts, jellies and bakery glazes.
Overview
Agar is part of SAC’s Food Ingredients range, in Hydrocolloids. It is supplied as a Powder.
Heat-stable gelling agent for yogurts, dairy desserts, jellies and bakery glazes.
Food Ingredients · Hydrocolloids
Technical information
| CAS number | 9002-18-0 |
|---|---|
| EC number | 232-658-1 |
| Molecular formula | C 14 H 24 O 9 |
| Molecular weight | 336.33 g/mol |
| HS heading | 1302 |
| Physical form | Powder |
Applications and documentation
Used in
- Dairy
- Bakery & Confectionery
Industries
Synonyms
- E406; agar-agar
- Gelose
- Ceylon
- Chinese gelatin
- Japan isinglass
- Bengal gelatin
- Layor carang
- Bengal isinglass
- Ceylon isinglass
- Japan agar
- Japanese gelatin
- Macassar gelatin
SDS and TDS are available on request.
Common questions
What applications is this product used for?
Heat-stable gelling agent for yogurts, dairy desserts, jellies and bakery glazes.
Which grades or packaging options can SAC source?
Grade and packaging are confirmed on quotation for your application. Share your process and targets and we will advise what can be sourced.
Can I request an SDS or TDS?
Yes. SDS and TDS are available on request — use Request a Quote or Contact SAC with the product name.
How do I request a sample or quotation?
Use the buttons on this page. Your product name and CAS number are carried into the contact form automatically.