Agar-agar | Gelatin Substitute | 200g

Agar-agar: Natural Plant-Based Gelatin Substitute

Agar-agar, known as an excellent thickening agent, is a plant-based product derived from red sea algae. This versatile gelatin substitute is completely odorless and tasteless, making it a perfect addition to various dishes without affecting the original flavor profile. Besides its gelling power, agar-agar contains valuable minerals such as manganese, magnesium, iron, calcium, sodium, and zinc.

Why Choose Agar-agar?

Agar-agar is an ideal choice for vegans and vegetarians seeking an alternative to gelatin. The product, often labeled under the code E-406, has a stronger gelling effect than traditional gelatin. It can be easily dissolved at a temperature of 85-95 degrees Celsius and sets at 32-35 degrees, without needing refrigeration.

Versatile Use

Agar-agar can be used in the kitchen in various ways. Use it for making creams, jellies, mousses, and even jam. For average gel hardness, it is recommended to use 1 flat teaspoon of agar-agar per glass of liquid. First, dissolve the agar-agar in cold water before adding it to boiling water, and then cook it for a few minutes. When making jam, combine about 1.5 kg of fruit and 500 g of sugar with 1-1.5 teaspoons of this agar-agar to achieve the desired consistency.

Storage Advice

Store agar-agar in a cool and dry place to maintain its quality. The product is sourced off the coast of Japan and offers a healthy alternative to artificially processed gelatin products, perfect for those seeking a natural and effective binding agent.

Usage

Agar is used as a gelatin replacement in creams, jellies, mousses, preserves and other products. It dissolves at a temperature of 85-95 degrees Celsius, while it freezes at 32-35 degrees. So you don't have to put it in the fridge. In order to obtain the medium hardness of the gel, the ratio is: 1 flat teaspoon of agar per 1 glass of liquid. Dissolve the agar in a little cold water and add to boiling water, boil for a few minutes. Agar can also be used to make jam. Add 1-1.5 teaspoons of agar for 1.5 kg of fruit and 500 g of sugar. If the resulting consistency is too thick, you can also add water.