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ROKOAGAR® RGM 900

Rokoagar is a free flowing powder, off white to yellowish, based on pure refined Agar. Agar is a natural polysaccharide extracted from various types of red seaweed (Rhodophyceae), mainly Gelidium and Gracilaria. ROKOAGAR® RGM 900 is a food additive used as a Gelling and Stabilizer agent in Food application.

Brand: ROKOAGAR (5 products)

Ingredient Name: Agar

Functions: Gelling Agent, Stabilizer

Physical Form: Powder, Solid

Features: Good Gelling Properties, Improved Water Retention, Low Viscosity

End Uses: Confectionery Products, Dietetic Foods, Dressings, Jams, Pastries, Sauces

Technical Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name
Agar
Food Ingredients Functions
Gelling Agent,
Stabilizer
Ingredients
Agar
Food Additive Number
E 406, INS 406
Technologies
Food Ingredients
Product Families
Food Ingredients — Texture & Consistency
Gums & Hydrocolloids,
Stabilizers,
Texturizers

Features & Benefits

Food Ingredients Features
Good Gelling Properties,
Improved Water Retention,
Low Viscosity
Mode of Action and Properties
  • Gels by itself without the addition of any substances.
  • Strong and thermo-reversible gels with hysteresis.
  • Good compatibility with sugar.
  • Low viscosity in hot solution.
  • Gelling capacity will be reduced as pH decreases and temperature increases hence addition of acidic ingredients should be done below 80° C (176° F).
  • Very high water retention power.

Applications & Uses

Markets
Food & Nutrition
Applications
Food & Nutrition — Food
Bakery,
Confectionery,
Dairy,
Desserts & Fruit Preparations,
Savory & Culinary
Food & Nutrition — Nutrition & Well Being
Functional Foods
Food & Nutrition Applications
Confectionery Products,
Dietetic Foods,
Dressings,
Jams,
Pastries,
Sauces
Use Level
0.1 - 1.5%
Directions for Use

Three steps to follow: dispersion, hydration and dissolution. Disperse into water and boil (100° C/ 212° F) until complete dissolution under vigorous agitation. Gelling occurs upon cooling down.

Dosage
  • 0.1 – 1.5%
  • The optimal dosage will depends on specific application and preferred texture.

Properties

Physical Form
Powder,
Solid
Specifications
ValueUnitsTest Method / Conditions
Acid-insoluble Ashmax. 0.5%-
Arsenicmax. 3ppm-
Ashmax. 6.5%-
Cadmiummax. 1ppm-
Escherichia ColiAbsent/5gr--
Gel Strength (1.50%, 20°C/ 68°F)950 ± 50 g/cm2
GelatinPasses test--
Insoluble mattermax. 1%-
Leadmax. 5ppm-
Loss on Dryingmax. 22%-
Mercurymax. 1ppm-
Salmonella Sp.Absent/5gr--
StarchPasses test--
Total Plate Countmax. 5000cfu/gr-
Water Absorptionmax. 75ml-
Yeast and Mold Countmax. 300cfu/gr-

Regulatory & Compliance

Legislation

Complies with current identification and purity criteria according to EU Directives. Local food regulations compliance is responsibility of the user.

Packaging & Availability

Packaging Type
Bags,
Boxes,
Cartons
Packaging
  • 25 kg (55.1 lb) net carton boxes with inner PE liner.
  • 20 kg (44.1 lb) net bags with inner PE liner.

Storage & Handling

Shelf Life
48 Months
Storage
  • Must be stored in a cool and dry place at temperatures between 2 - 30° C (35.6 - 86° F).
  • Keep away from strong odors.
  • 48 months under good storage conditions.
  • Product quality should be re-evaluated prior to use if the “best before” date has been exceeded.