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Agaroses and Neoagaroses

Agarose is a common food additive that is used as a thickening, stabilizing and gelling agent. It can also be used as reference standards in assays for analytical and quality control purposes. These products also have applications in research for studying carbohydrate chemistry and glycobiology. Whilst agaroses are based on (1,3)-β-D-galactopyranosyl-(1,4)-3,6-anhydro-α-L-galactopyranose repeats, neoagaroses are based on repeating units of 3,6-anhydro-α-L-galactopyranosyl-(1,3)-β-D-galactopyranose. Agaroses and neoagaroses have antioxidant, anti-inflammatory and probiotic properties.

Code Cas No Product Description
OA45722

Agarodiitol

OA44629 852690-25-6

Agaroheptaose

OA44599 852690-26-7

Agarononaose

OA44598 155015-99-9

Agaropentaose

OA44597 155015-96-6

Agarotriose

OA44600

Agaroundecaose

ON45562

Neoagaro oligosaccharides

ON29863 484-58-2

Neoagarobiose

Agar breakdown product; substrate for agarase
ON44603 361564-45-6

Neoagarodecaose

Product of enzymatically hydrolyzed agarose
ON01698 25023-93-2

Neoagarohexaose

Agar breakdown product; substrate for agarase
ON44602 25023-94-3

Neoagarooctaose

Agar breakdown product; substrate for agarase
ON44601 16033-31-1

Neoagarotetraose

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