Natural Agar Agar
Agar-agar is a natural vegetable gelatin counterpart. It is white in powdered form. It can be used to make jellies, puddings, and custards. Agar-agar is approximately 80% dietary fiber, so it can serve as an intestinal regulator.
It is a mix of carbohydrates extracted from seaweed, specifically Red Sea algae. It’s also known by its Japanese name, Kanten. Agar-agar has no flavor, odor or color so it’s helpful as a culinary ingredient. It can be used to substitute for gelatin, thicken soups, and make jams and jellies, ice cream, and other desserts that need to set.
There are a few differences between agar-agar and gelatin. Agar sets more firmly than gelatin so recipes will be less jiggly and less creamy. It stays firmer even in high temperatures.
Heat is used to dissolve agar-agar. For smooth results, the agar must dissolve completely and may need to be blended.
To set one cup of liquid, use either: one teaspoon agar powder.
When using as an replacement for gelatin consider 1:1 ratio.
Product of (To be supplies) - Natural Product
Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.