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Molecular screen, do you know the advantages of these derivatized agaroses?
Agarose is a polysaccharide that is extracted through the isolation and purification of agar, consisting of alternating units of β-D-galactopyranose and 3,6-anhydro-α-L-galactopyranose with 1-4 linkages. It is a very useful tool as a gelling agent in various applications such as high-resolution electrophoresis gels and cell culture media. Hispanagar offers, responding to market demand, Molecular screen…
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Agar-agar, the ally ingredient for the ‘plant based’ diet
Previously, we have discussed many of the properties of agar-agar: its thickening and/or gelling function, its contribution to the texture of food or liquid beverages… but today we refer to its plant-based nature and the benefits we can derive from it. Derived from algae, agar-agar is a plant-based ingredient that, combined with its ability to…
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We are waiting for you in 2022!
This year, our company will once again be present at the leading trade fair in the sector, MEDICA 2022. As every autumn, this event becomes the meeting point for the international medical industry and the ideal showcase to present all the market novelties. After the last few years, we hope that the fair will regain…
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Hispanagar: experts in the production of agar and agarose
Hispanagar is one of the leading companies in the manufacturing of purified extracts from seaweed. We are dedicated to processing seaweed from certain harvesting areas and subjecting them to sophisticated extraction and purification processes, obtaining a wide range of agars (bacteriological, food, pharmaceutical) and numerous varieties of agaroses. In addition, we distribute a complete line…
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What types of agaroses do we offer?
Agarose is a polysaccharide made up of alpha and beta galactoses linked by 1-4 bonds, extracted from algae of the genera Gelidium and Gracilaria. Its basic repeating unit, called agarobiose, forms long chains and its structure contains both charged groups (such as sulfates and pyruvates) and uncharged groups, all of which are responsible for the…
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How do we make our agar-agar?
Agar-agar is a polysaccharide obtained from the cell wall of certain species of the genera Gelidium and Gracilaria. It is also sometimes referred to as ‘vegetable gelatin’ or ‘Japanese gelatin’, referencing where this hydrocolloid comes from. It is classified as a thickening additive, with the nomenclature E-406, and its gelling properties allow it to thicken…
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Agar as an alternative to traditional packaging
In addition to being increasingly used in kitchens around the world due to its multiple beneficial properties and used as a means of bacteriological cultivation, the versatility of this hydrocolloid continues to surprise us with a new application. Several companies are already exploring the possibilities of agar in the world of packaging and wrapping by…
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The versatility of agar, the expanding ingredient
As we mentioned earlier in our article ‘How and when agar was discovered’, agar became an important part of the economy of Eastern peoples, with its food use being one of the most widespread and ancient. The hydrocolloids that can be extracted from seaweeds differ depending on their type, allowing for different by-products to be…