为何选择日本供应
Nagano's traditional kaku-kanten freeze-drying technique is a UNESCO-recognised intangible heritage; Ina Food Industry's industrial agar capacity sets the global benchmark.
核心规格
Gel strength 600–1,000 g/cm² (varies by grade); galactose-rich polysaccharide; ash content <5% for premium grades.
典型成品
Wagashi confectionery (yōkan, kanten desserts), plant-based jelly, high-fibre meal-replacement products.
At a glance
- 已收录供应商
- 1 家供应商
- 常规 MOQ
- 10–100 kg powder/strip; 1–10 kg specialty grades
- 常规交货周期
- 4–8 weeks
- 原产地
- Nagano (traditional kaku-kanten), Gifu (Ena), Hokkaido (raw seaweed)
- 分类
- 海洋功能性成分
- 采收季节
- Seaweed harvest year-round; freeze-drying winter (December – February for traditional kaku-kanten)
- 日本监管状态
- Food additive (gelling agent) under JAS
- 日文名称
- 寒天
- 罗马字
- Kanten
关于本原料
Polysaccharide gelling agent derived from red seaweed (Gelidium / Gracilaria), traditionally produced through freeze-drying in the high-altitude winters of Nagano. Kanten has 200+ years of Japanese history as a wagashi (kuzukiri, mizu-yokan) ingredient, and modern Japanese producers Ina Food Industry and Marusan Bussan are global leaders in industrial agar supply. Used in confectionery, plant-based dessert, microbiology media (food-grade and laboratory-grade) and as a high-fibre functional food ingredient for satiety / weight-management positioning.
监管状态
| 日本 | Food additive (gelling agent) under JAS |
|---|---|
| 欧盟 | Food additive E406 (agar); CosIng listed |
| 美国 | GRAS (21 CFR 184.1115); MoCRA cosmetic use |
| 中国 | GB 2760 food-additive register |