Agar(CAS: 9002-18-0)

Agar is a natural polysaccharide derived from red algae, commonly used as a gelling agent. It has a chemical formula of C12H18O10 and is known for its high melting point, thermal stability, and ability to form rigid gels. Agar is widely utilized in food, pharmaceuticals, and research due to its inert properties and biocompatibility.

Agar is primarily used in food as a thickener and stabilizer, in microbiology for culturing bacteria, and in pharmaceuticals for tablet and capsule production. It also serves as a support medium in molecular biology techniques like gel electrophoresis. Its applications span across industries including cosmetics, agriculture, and industrial processing.

Agar is generally considered safe for use in food and pharmaceuticals, with low toxicity. It is approved by regulatory bodies such as the FDA and EFSA. However, proper handling is recommended to avoid skin irritation, and large-scale ingestion should be avoided. Safety standards ensure its purity and suitability for various applications.

Agar should be stored in a cool, dry place (15-25°C) away from moisture and light. It is best kept in airtight, opaque containers to maintain stability and prevent degradation. Avoid exposure to high humidity or extreme temperatures to preserve its gelling properties and shelf life.