Agar 20g (gelling agent)

Would you like to make a homemade pudding, jelly or other recipe?

Agar, also known as Kanten in Japan, is an excellent plant-based substitute for animal gelatin and will thus surely delight vegetarians and vegans who do not wish to consume animal collagen-derived gelatin. Many omnivores also prefer agar over gelatin, as the latter is produced from animal offal. Agar, on the other hand, is a natural gelling agent used for preparing desserts, soups, sauces etc.

Why choose agar?

Agar is produced from some species of red algae and is particularly widely used in South Asia. Polysaccharides form a gelatinous structure, which can have even better binding properties than ordinary animal gelatin.

Legend has it that agar was discovered by a Japanese innkeeper who outside his inn found a seaweed soup that had turned to jelly. In Asia, this natural thickening agent has been in use since about the 17th century onwards.

The benefits of agar

The advantage of agar is that unlike animal gelatin it does not melt when the room temperature rises slightly. Agar melts at temperatures higher than 50 degrees Celsius.

This means that dishes with agar do not need to be stored in the refrigerator to retain their gelatinous texture (but of course, should be kept at low temperatures for reasons of hygiene).

Agar does not affect the taste, color and smell of food as it is completely neutral. Due to this excellent characteristic, it is extremely suitable for preparing many dishes.

Added bonus of using agar

The importance of fiber in our diet and its benefits for the digestion are well known, as is the fact that those who consume more of it tend to be leaner and feel better. Agar contains a lot of fiber and is therefore suitable for anyone trying to increase their fiber consumption.

Using agar Agar

is a seaweed-based gelling agent used to prepare various desserts and puddings. For cold dishes: In a small pot, mix 2g of agar and 100ml of cold liquid. Bring to a boil and allow to simmer for 1 minute. Allow to cool for a bit and gradually add the prepared cold dish (add the dish to agar and not vice versa).

How much agar do you need? 2g (approx. 1 teaspoon) agar corresponds to 6 sheets of gelatin and will set 500ml of liquid.

• hard-set jelly: 1 teaspoon of agar per cup of liquid
• softer jelly: ½ - ¾ teaspoon of agar per cup of liquid
• jam: 1/3 - ½ teaspoon of agar per cup of liquid
• various dressings and glazes: ¼ teaspoon of agar per cup of liquid

Ingredients: 100 % agar

Contents: 20g

Origin: Spain

Packed in a facility that also processes nuts, seeds and grains.