{"id":8389,"date":"2024-06-20T10:31:48","date_gmt":"2024-06-20T02:31:48","guid":{"rendered":"https:\/\/theo.niranbio.com\/agar\/"},"modified":"2025-03-19T18:59:40","modified_gmt":"2025-03-19T10:59:40","slug":"agar","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/es\/agar.html","title":{"rendered":"Agar"},"content":{"rendered":"

<\/span>\u00bfQu\u00e9 es el agar?<\/span><\/h2>\n

El agar es una gelatina natural extra\u00edda de las algas rojas. Se presenta como un polvo o gr\u00e1nulos incoloros, transl\u00facidos o de color blanquecino a amarillo claro. No tiene un olor evidente y es insoluble en agua fr\u00eda. A menudo se utiliza como estabilizador de emulsionantes y espesante en la industria alimentaria.<\/p>\n

El agar generalmente se remoja en agua de algas rojas como Agara oleracea y Gracilaria truncatula para eliminar las impurezas, luego se remoja y se hidroliza en \u00e1cido sulf\u00farico o \u00e1cido ac\u00e9tico bajo ciertas condiciones, y luego el hidrolizado se filtra, se purifica, se enfr\u00eda y se solidifica para obtener el producto.<\/p>\n

<\/span>Par\u00e1metros relacionados:<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
ART\u00cdCULOS<\/strong><\/td>\nEst\u00e1ndar (E406 AGAR)<\/strong><\/td>\n<\/tr>\n
P\u00e9rdida por desecaci\u00f3n (%)<\/td>\n\u2264 22<\/td>\n<\/tr>\n
CENIZA (%)<\/td>\n\u2264 6.5<\/td>\n<\/tr>\n
Resistencia del gel (g\/cm2)<\/td>\n–<\/td>\n<\/tr>\n
Cenizas insolubles en \u00e1cido (insolubles en \u00e1cido clorh\u00eddrico 3N aproximadamente) (%)<\/td>\n\u2264 0.5<\/td>\n<\/tr>\n
Materia insoluble (tras 10 minutos en agua caliente) (%)<\/td>\n\u2264 1.0<\/td>\n<\/tr>\n
PH<\/td>\n4-8<\/td>\n<\/tr>\n
Punto de gelificaci\u00f3n<\/td>\n–<\/td>\n<\/tr>\n
Malla<\/td>\n–<\/td>\n<\/tr>\n
Almid\u00f3n<\/td>\nConforme<\/td>\n<\/tr>\n
Gelatina y otras prote\u00ednas<\/td>\nConforma<\/td>\n<\/tr>\n
Absorci\u00f3n de agua<\/td>\n\u2264 75 ml<\/td>\n<\/tr>\n
As (mg\/kg)<\/td>\n\u2264 3<\/td>\n<\/tr>\n
Plomo (mg\/kg)<\/td>\n\u2264 5<\/td>\n<\/tr>\n
Mercurio (mg\/kg)<\/td>\n\u2264 1<\/td>\n<\/tr>\n
Cadmio (mg\/kg)<\/td>\n\u2264 1<\/td>\n<\/tr>\n
Recuento total de colonias en placa (ufc\/g)<\/td>\n\u2264 5000<\/td>\n<\/tr>\n
Levaduras y mohos (ufc\/g)<\/td>\n\u2264 300<\/td>\n<\/tr>\n
Escherichia coli \/5g<\/td>\nAusente<\/td>\n<\/tr>\n
Salmonella spp.
\n\/5g<\/td>\n		Ausente<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Dosis recomendada:<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nombre del alimento<\/strong><\/td>\nUso m\u00e1ximo (g\/kg)<\/strong><\/td>\n<\/tr>\n
Gelatina y pudines<\/td>\n2-10 g\/kg<\/td>\n<\/tr>\n
Yogur y productos l\u00e1cteos<\/td>\n3-5 g\/kg<\/td>\n<\/tr>\n
Pasteles y postres<\/td>\n2-5 g\/kg<\/td>\n<\/tr>\n
Jam\u00f3n y productos c\u00e1rnicos<\/td>\n5-10 g\/kg<\/td>\n<\/tr>\n
Caramelos<\/td>\n5-10 g\/kg<\/td>\n<\/tr>\n
Bebidas de zumo<\/td>\n2-5 g\/kg<\/td>\n<\/tr>\n
Salsas y condimentos<\/td>\n2-5 g\/kg<\/td>\n<\/tr>\n
Mermeladas y confituras<\/td>\n3-8 g\/kg<\/td>\n<\/tr>\n
Jarabes<\/td>\n3-6 g\/kg<\/td>\n<\/tr>\n
Chicle<\/td>\n2-5 g\/kg<\/td>\n<\/tr>\n
Productos de panader\u00eda<\/td>\n3-7 g\/kg<\/td>\n<\/tr>\n
Salsas y pastas para untar<\/td>\n2-5 g\/kg<\/td>\n<\/tr>\n
Sustitutos de la carne<\/td>\n5-10 g\/kg<\/td>\n<\/tr>\n
Ali\u00f1os para ensaladas<\/td>\n2-5 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>El agar tiene una amplia gama de usos<\/span><\/h2>\n
    \n
  1. Coagulante y estabilizador: el agar es un agente gelificante natural y se utiliza a menudo para hacer postres como gelatina, pud\u00edn y caramelos de gelatina. Puede formar una estructura de gel s\u00f3lido despu\u00e9s de calentarlo, lo que permite que el alimento mantenga su forma y sabor.<\/li>\n
  2. Emulsionante: el agar se puede utilizar como emulsionante para ayudar a mezclar l\u00edquidos inmiscibles, como combinar aceite y agua para hacer que la mezcla sea m\u00e1s uniforme y estable.<\/li>\n
  3. Espesante: en algunos procesos de procesamiento de alimentos, el agar puede actuar como espesante para ajustar la textura y el sabor de los alimentos, como en el helado, las salsas y la crema.<\/li>\n
  4. Envasado y fijador: El agar se puede utilizar como fijador en alimentos envasados \u200b\u200bpara mantener la forma y la apariencia de los alimentos y evitar que los alimentos se deformen o deterioren durante el transporte y el almacenamiento.<\/li>\n
  5. Suplemento nutricional: Algunos agar tambi\u00e9n pueden contener nutrientes, como el agar rico en col\u00e1geno, que se utiliza como fuente complementaria de col\u00e1geno en algunos productos nutricionales.<\/li>\n<\/ol>\n

    <\/span>Pregunta formulada por un usuario:<\/span><\/h2>\n

    Pregunta: \u00bfCu\u00e1les son las ventajas del agar sobre la gelatina?<\/p>\n

    Respuesta: En comparaci\u00f3n con la gelatina, el agar tiene las ventajas de su origen vegetal, mayor resistencia del gel y estabilidad t\u00e9rmica, menor concentraci\u00f3n de uso y es adecuado para vegetarianos. Adem\u00e1s, el agar es m\u00e1s estable en un entorno \u00e1cido y el gel que forma es m\u00e1s duro y quebradizo, lo que lo hace adecuado para aplicaciones alimentarias que requieren alta transparencia y una estructura fuerte.<\/p>\n","protected":false},"excerpt":{"rendered":"

      \n
    • CAS: 9002-18-0<\/li>\n
    • F\u00f3rmula qu\u00edmica: C14<\/sub>H24<\/sub>O9<\/sub><\/li>\n
    • Certificaci\u00f3n: KOSHER, ISO, HALAL, FSSC22000, BRC, etc.<\/li>\n
    • Est\u00e1ndar: E406<\/li>\n
    • Cantidad m\u00ednima de pedido: 1000KG<\/li>\n
    • Caducidad: 2 a\u00f1os<\/li>\n<\/ul>\n","protected":false},"featured_media":13905,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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