|ABOUT OUR COMPANY|
We are the largest Manufacturer & Exporter of AGAR AGAR in India
suitable for various applications in Food, Confectionary, Microbiology,
Pharmaceuticals, Culture media, Biotechnology & Plant Tissue Culture. We
manufacture food grade Agar in Powder & Strips form having gel strength
ranging from 700-1200 GM/CM² with ISO 22000 : 2005 & ISO 9001- 2008 ,
Halal, GMP, HACCP, Kosher Certification & FSSAI License
Currently the company has a production capacity over 350 M.T per annum.
Marine Hydrocolloids has since then introduced several other products
like Wonder Gel, Plant gel, Agarose, etc.
Today Marine Hydrocolloids
is the only exporter and market leader of quality Agar Agar in India. We
are the exclusive supplier of Agar to many MNC'S and also to 90% of the
commercial tissue culture laboratories in India and several leading
laboratories across the world. We export to South America, Europe, CIS &
Russia, Africa, Middle East, South East Asia, USA, Far East, and
We also have retail packing for agar strips & powder being supplied
to major retail outlets in India and abroad.
Our Main Products :
Agar Agar Bacteriological Grade, Agar Agar Food Grade ( China Grass) ,
Agar Agar Food Grade – Strips, Agar Agar – Pharma Grade , Agar Agar
Plant Tissue Culture Grade , Plant Gel (Gellan Gum), Wonder Gel (Spreable
Agar Agar), Agarose, Culture Media Ingredients, Chitin & Chitosan
Agar Agar Food Grade (China Grass) - Agar Agar is used as 100%
vegetarian substitute for Gelatin (manufactured from animal bones and
skin) in the food industry. The usage is fast gaining ground due to the
worldwide shift for products of vegetable origin. Agar Agar has been
used for many centuries as high performance gelling agent.
Its ability to produce clear colourless, odourless, and natural gels
without the support of other colloids has long been exploited by the
food industry as a stabilizing and gelling agent. Agar Agar gels at 34°C
to 42°C and melts at 80°C to 98°C. This unmatched natural hysteresis
offers a definite advantage particularly with regard to the shelf life
of food preparations.
Agar is used as a thickening agent in low calorie marmalades, jams,
processed meat products, bakery fillings, icings, prepared soups,
ice-creams, etc. and as a gelation agent in doughnuts, low calorie
marmalades, jams, jelly candy, fruit yogurts, acidified creams, cheese,
puddings, custards, flans, fruit desserts, whipped fruit pulp, etc. Agar
can also be used in spreadable products like honey, butter, peanut
butter, jam products like honey butter, peanut butter, jam products.