FAQs

How do you standardly measure the Gel Strength of industrial Agar-Agar (Nikan Brand Method)?

Industrial gel strength is universally measured using a 1.5% agar solution that has been allowed to set at 20°C for 15 hours, tested via a cylindrical plunger (1 cm2 surface area).

Under the Nikan Brand method, the maximum load (expressed in $text{g/cm}^2$) that the gel surface can withstand for 20 seconds before rupturing defines its grade. Commercial export grades typically range from 700 g/cm2 to 1200 g/cm2. Any specification sheet quoting gel strength without defining the solution percentage (1.5%) and aging time is non-standard for international B2B trade.