Agar Agar Plant tissue culture grade is used as a gelling agent in the growth and in-vitro propagation of plant tissues. For visible growth of tissue, the culture must have pure and high-quality gelling agent. Our Agar mediaâ??s purity and transparency permits a clear and immediate identification of fungi, bacteria or moulds formation. It does not react with sulphates, therefore providing a stability.
The major application of agar agar is in the field of plant tissue culture. The growing interest in tissue culture as a standard method for the propagation of orchids and other ornamental plants, vegetables, fruits and other agricultural products has increased the demand for agar agar. We give a lot of importance to packaging. Materials are packed in polythene bags and then placed in poly h.B drums or poly fibre drums as per requirements of customers. This prevents not only contamination but also ensures that quality is maintained during storage period.
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.Food grade agar is used in the manufacture of confectionery, jellies, candies, ice creams, sweets industries, glazing and icing coatings, piping jellies & many other innovative products. We can offer food grade agar processed from geledium & gracelaria seaweeds
Spreadable agar-agar type wondergel is a unique functional ingredient obtained by transforming the rigid structure of native agar-agar with no chemical treatment to give a softer and creamy texture while still maintaining the natural benefits of seaweed fiber. Wondergel is an excellent alternative for partial or total replacement of traditional animal-based gelling agents and other expensive hydrocolloids to provide a particularly delicate and succulent mouthfeel with smooth thixotropic flow. Common applications for wondergel are for preparation of thermoreversible cake glaze, decorative piping gel, yogurt, cream fillings & custards, soft creamy instant puddings etc. Texturegel strength Gr/cm2 (1.5% solution, nikkan sui)common applications Spreadabilitycreaminess Wondergel 30++++++++++30-50thermoreversible cake glaze, decorative piping gel, Set/ stirred/ greek-style yogurt Custards & cream fillings Personal care creams and lotions, latex lubricant substitute with soft and smooth body Wondergel 50 +++++++++50-80 Wondergel 100+++++++100-200 Rolled cake fondant Set/ stirred/ greek-style yogurt Custards & pie fillings, Water gel desserts Personal care creams and lotions, latex lubricant substitute with thick body Packing Bulk : 5, 10, 20, 25 kg cartons 25kg fibreboard drum 25kg polybag Retail : 500 gm polycontainers
For specific use-cases, the culture medium for bacterial growth can be either liquid, solid or semi-solid. Agar-agar is a popular choice as culture media as it is a good way to form solid or semisolid medium. Culture Media gives artificial environment simulating natural conditions necessary for the growth of bacteria. The basic requirements for Culture Media are : Energy/Carbon/Nitrogen Source Salts Optimum pH Adequate Oxidation-reduction potential
Sealife is our 2 in 1 texturizer and plant based dietary fibre, made from 100% pure pulverized Gracilaria seaweed. It is not just a simple seaweed fibre but is considered as a novel food ingredient giving: Soluble and insoluble dietary fibre Enhanced mouthfeel and texture High content of functional minerals Sealife is organic, chlorine free, gluten free and non-GMO. Its soluble fibre component can be dissolved in warm water to form gel up on cooling. It is a clean label friendly food ingredient without requirement of E number.
Plant gel is a high- molecular weight polysaccharide gum that is a product of fermentation of carbohydrates by pseudomonas Elodea which is purified, dried and powdered. Plant Gel is ideal for most microbial and plant tissue culture applications. Its gelling property makes it a viable ingredient of jellies, beverages, dairy products etc.
In its gel form, Bacteriological grade Agar Agar possesses good firmness, elasticity, clarity, and stability. It is an optimum choice to grow microbes like bacteria and fungi in a petri dish. Our research team has created a top-notch agar agar product that perfectly suits mycobacterial applications. Our product is devoid of any alterations and meets all standards of quality that makes it the perfect culture media to grow a varied number of pathogenic and non-pathogenic bacteria and fungi. The properties of Agar agar and specifications are proof of the same! Our bacteriological grade comes in different grades which includes : Agar Agar Bacteriological Standard Agar Agar Bacteriological Special Agar Agar Bacteriological Superfine Agar Agar Bacteriological Supreme
Agar-agar is useful as a laxative. When hydrated, it provides a smooth, non-irritant bulk in the digestive tract. It is also used in preparation of emulsions, suspensions, capsules and suppositories in surgical lubricants and as a suspending agent for barium sulphate radiology. We give a lot of importance to packaging. Materials are packed in polythene bags and then placed in poly h.B drums or poly fibre drums as per requirements of customers. This prevents not only contamination but also ensures that quality is maintained during storage period.
Extracted from red algae, our Agar Agar food grade strips are a perfect vegetarian alternative to animal-based gelatine. In the flaked form, it does not leave any residue or added color to the dishes. Our dedicated research and development team has produced Agar Agar strips that are completely safe for consumption. These are fine quality products that give your dishes the perfect texture and melt in the mouth easily. Agar Agar strip dissolves completely in water or milk. Once it is cooled it forms gel and this gel is stable at room temperature. So you can place your dishes out even in hot days.
Agar agar bacteriological grade, agar agar food grade ( china grass), agar agar food grade strips, agar agar , agar agar plant tissue culture grade, plant gel (gellan gum), wonder gel (spreable agar agar) & agarose, meron ingredients like culture media ingredients.Manufacturer and exporter
Agar Instant is a speciality Agar with fast solubilization and higher performance at lower temperature than standard Agar. It is perfectly dispersible in water without lump formation, creating desirable mouth feel. Types of Agar Instant : Agar Instant Low Gel Strength (LG) Agar Instant Medium Gel Strength (MG) Agar Instant High Gel Strength (HG)
Chitin is one of the most abundant natural biopolymers and naturally occurring polysaccharide without amino sugars in the world. Chitosan is an off-white, fine, and odorless powder that is derived from crab and shrimp shells. Chitin is the second most abundant natural biopolymer in the world, behind only cellulose. It is also the most abundant naturally occurring polysaccharide that contains amino sugars. Chitin occurs as a component of crustacean shells, insect exoskeletons, fungal cell walls, microfauna and plankton. Chitosan is obtained by de-acetylation of chitin.
Konjac is a 100% natural origin powder that is high in fiber content. It is extracted from the Konjac tuber (Amorphophallus muelleri) and comprised mainly of Konjac glucomannan, which is a type of soluble fibre. Konjac can be used as thickener, stabilizer, emulsifier, and gelling agent in different applications, such as food, pharmaceutical, and cosmetics.
Locust bean pods are the fruit of the carob tree, which is native to the Mediterranean region separate the seeds from the pulp. With a sugar content of more than 50%, the pulp is mainly used as animal feed. The seeds are shelled and the endosperms are separated from the seedlings. Locust bean gum is obtained by milling these endosperms (splits) this is then used in the food industry. The gum produced from the seedlings is mainly used as a plant protein for food and feed purposes. Locust bean gum is a popular natural thickening agent and stabiliser. Locust bean gum have various applications in food industry such as dairy, bakery, confectionery, condiments, meat & plant based meat applications
TARA GUM is obtained from the endosperm of the seeds, that comes from the Tara Tree. Its obtained by a physic mechanic process, then pass through a color sorter selection. After that, the splits 100% selected, pass through a mill process, obtaining a safe and healthful product, with a big range of applications. By its high viscosity, it is used in the food industry as a thickener, stabilizer in the preparation of instant soups, Ketchup, Mustard. In Bakery products Tara gum is used as a dough conditioner, grants smoothness improves the texture and retains the humidity of the products, prolonging its shelf life. In the ice-cream industry, it acts as an efficient stabilizer fixing the water, to avoid the formation of ice and as a thickener for bakery and jellies. In the juice industry, it acts as an excellent stabilizer. Tara Gum acts synergistically with Kappa Carrageenan and Xanthan Gum, to increase gel strength and make such gels less prone to Syneresis.
Curdlan Gum is a high molecular weight polysaccharide obtained from pure-culture fermentation from a non-pathogenic and non-toxicogenic strain of alcaligenes faecalis. Curdlan gum can form different types of gels under different conditions: When the aqueous suspension of curdlan gum is heated to more than 85 and then cooled, high solid gel namely thermal irreversible gel, can be generated. The gel will not liquefy even if it is heated to 120; After heating to 55 and cooling, a low solid gel, namely thermally reversible gel, is formed. Generally, the high solid form of the gel is mainly popular use Curdlan improves the water retention, elasticity and freeze-thaw stability of the food. Its functional uses as a Firming agent, Gelling agent, Stabilizer, Thickener. The gel of curdlan gum has strong stability to high temperature. It is stable in food processing like cooking, frying, microwave and other high temperature conditions. The water holding capacity of curdlan gum in food will help to bind more water molecules in various applications like meat products, fish products, jellies, tofu, bakery, frozen foods, salad dressing and also in biopharmaceutical, petroleum industry, Household products, Agriculture pesticide, Personal Care: Toothpaste and Cosmetics application.
Our Milkshake Stabilizer has been designed to provide creamy mouthfeel and a smooth texture along with foam stability. Flavours can be further added by mixing the stabilizer with milk, chocolate, strawberry or vanilla syrups. Our Milkshake stabiliser also helps attain the whipped light texture that homemade shakes have and provides a consistency in the aerated, creamy viscous texture.
Flavoured milk drinks are sweetened dairy drinks, typically made with semi-skimmed milk, sugar, stabiliser, colour, flavouring and / or cocoa powder. The interactions between milk proteins, minerals, and other milk constituents with stabilizers is crucial for the appearance, body, texture, mouthfeel and consistency of the end product. Stabilizers control the syneresis and thereby reduce sedimentation. We at Meron understand the significance a consistent high quality stabiliser blend can make to our clients. Backed by decades of understanding, Merons Flavoured Milk Stabilizer has been specially formulated to ensure enhanced mouthfeel to the consumer while guaranteeing a consistent formulation for the manufacturer, thus easing their development process.
Glazemate, a ready to use Neutral Cold Glaze Stabiliser, which is a blend of Agar Agar and other essential ingredients. This has been formulated to ensure ease of use at the manufacturers end while at the same time resulting in superior finish and quality in the end product. Glazemates glaze forms a gel layer that protects the finished product from drying out, preserves fruit ingredients, improves the freshness of the cake and makes it visually appealing.
