Customization: | Available |
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CAS No.: | 37220-17-0 |
Formula: | CH22cao14h2 |
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Item
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Standard
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Test results
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Color
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Class white or pale yellow
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Class white or pale yellow
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Smell
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No smell
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No smell
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Form
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Uniform strip or powder
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Powder
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Moisture [water] content
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≤15.0%
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<15.0%
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Ash content
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≤5.0%
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<5.0%
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Starch test
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Pass test
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Pass test
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Water-insoluble
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≤1.0%
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<1.0%
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Starch test
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Pass test
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Pass test
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Mesh 75
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<5%
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<5%
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Heavy metal(As Pb)
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≤20 mg/kg
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<20mg/kg
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Pb
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≤5 mg/kg
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<5mg/kg
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As
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≤3 mg/kg
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<3mg/kg
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Identification
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Pass test
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Pass test
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Total bacterial count,CFU/g
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≤2,000/g
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<2,000/g
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Mould and yeast,CFU/g
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≤100/g
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<100/g
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Coli group(MPN/g)
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None
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None
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Salmonella bacteria(MPN/g)
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None
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None
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Gel strength(1.5%,20ºC,15h)
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801-1200 g/cm2
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Pass test
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1. Food industry: used as a gelatinization stabilizer for candy, jelly, yokan, canned food, ham, and sausage; used as a thickening and stabilizer in jam, peanut butter, tahini; as a stabilizer for ice cream, popsicles, etc.; Stage deflocculant in fruit juices and beverages; used as a clarifying agent in wine, soy sauce and vinegar.
2. For plant technology: Many countries in the world use agar products for plant and micro-plant cultivation and propagation (such as flower seedlings, orchid cultivation) can provide long-lasting gel and nutrition.
3. Cosmetic industry: Used in the production of high-quality cosmetics: it can be used as a lotion, shampoo, hair gel mask, emulsifier, toothpaste to add to the product or as a matrix to make the paste structure more perfect, good dispersion, and easy to clean.