Agar-Agar
A plant-based gelling agent derived from seaweed. The vegan alternative to gelatin; it sets more firmly and stays solid even at room temperature. Used in desserts as powder or flakes.
What Is Agar-Agar?
Agar-agar is a plant-based gelling agent obtained from certain red seaweeds. It comes in powder, flake or bar form; it is colorless-tasteless and used to turn liquids into a jelly texture. It has a long-standing history in Far Eastern cuisine.
As the plant-based counterpart to gelatin, it is suitable for vegetarians and vegans. It sets firmer than gelatin and, unlike gelatin jelly, stays solid even at room temperature; this gives firmer, more upright jellies.
Nutritional Value of Agar-Agar
Agar-agar is a gelling agent used in very small amounts; it consists mostly of soluble fiber, and its calorie contribution to a meal is negligible. For this reason, rather than a detailed nutrition table, the note about it being plant-based and used sparingly stands out.
How Should Agar-Agar Be Used?
Unlike gelatin, agar-agar is dissolved by briefly boiling it with liquid; it then sets as it cools. Since it sets very firmly, it's used in small amounts; the measure is adjusted according to the ratio given in the recipe, as too much gives a very hard jelly.
This information is general; agar-agar is a food (gelling agent), not a substitute for medical treatment.
How Is Agar-Agar Selected?
Good agar-agar is dry, clean, odorless and has a valid best-before date; the powder form is easier to measure. Moistened, clumped or products of unclear origin are not preferred.
- Should be dry, clean and odorless
- Powder form is convenient for measuring
- Should have a valid best-before date
How Is Agar-Agar Stored?
Agar-agar (powder, flake or bar) is stored in a sealed container in a dry, cool place; it should be protected from moisture. It keeps well for a long time without spoiling when stored dry.
Using Agar-Agar in the Kitchen
Agar-agar is used most in jelly, vegan desserts, custard-like milk desserts, thickening jam-marmalade, and some confectionery. It's boiled with liquid, poured into a mold, and left to set in the fridge or at room temperature.
What Is the Difference Between Agar-Agar and Gelatin?
Agar-agar is plant-based (seaweed) and suitable for vegans, is dissolved by boiling and stays solid at room temperature; gelatin is animal-derived, melts when warm and gives a softer, wobblier jelly. Their techniques of use differ.
Frequently Asked Questions
Is agar-agar vegan?
Yes; since it's obtained from seaweed it is plant-based and suitable for vegetarians/vegans. This is why it's used as a plant-based alternative to gelatin.
Why is agar-agar boiled?
Agar must be boiled briefly with liquid and dissolved to gain its gelling power; unlike gelatin it doesn't dissolve just by warming. It sets once cooled after boiling.
Is agar-agar used in the same amount as gelatin?
No; since agar sets more firmly, it's generally used in less quantity than gelatin. For the right result, following the agar amount given in the recipe is recommended.