Agar-Agar is a natural gelatin of plant origin, derived from red algae. It is an ideal alternative to animal gelatin and is widely used in cooking and confectionery, especially in vegetarian and vegan recipes.
Gelatin (Agar-Agar) of vegetable origin
5.50€
Discover Agar-Agar, the natural thickener from algae for healthy desserts and jellies. Ideal for weight loss and improving digestion.
Total price:
0.00 €
- Description
- Additional information
- Nutritional value
- Components
- Benefits & Properties
- Where is it used?
- Frequent questions
- Reviews (0)
| Net weight | 30 gr |
|---|---|
| Packing |
Nutritional value
- On average per 100 gr:
- Energy: 172 kJ/ 720 kcal
- Fat: 0 gr of which Saturated: 0 gr
- Carbohydrates: 0.5 gr of which Sugars: 0.5 gr
- Proteins: 0.5 gr
- Fiber: 86 gr
- Salt: 1.3 gr
Components
Agar-agar gelatin.
Benefits & Properties
- Plant origin – Suitable for vegetarians and vegans.
- Natural coagulant – Ideal for jellies, creams, sauces, jams and drinks.
- Low caloric value – It contains no calories, sugar or fat.
- Rich in fiber – Contributes to the proper functioning of the digestive system.
- Stable at high temperatures – Unlike animal gelatin, it maintains its structure even in hot dishes.
Where is it used?
- Jellies and sweets – Ideal for jellies, panna cotta, cheesecake.
- Vegan recipes – As a substitute for gelatin in any recipe.
- Gastronomy and molecular cuisine – Used in spherification and presentation techniques.
Frequent questions
What is Agar-Agar?
It is a plant-based gelatin from red algae, used as a thickening agent.
How is it different from animal gelatin?
It is a plant-based product, does not melt easily at room temperature and offers a more stable texture.
How is it used?
It is dissolved in hot water (or other liquid), boiled for 2 minutes and then solidifies as it cools.
What is the ratio of agar-agar to animal gelatin?
1 teaspoon of agar-agar is equivalent to approximately 6 gelatin sheets or 1 tablespoon of powder.
Can I use it in savory recipes?
Yes, it is also ideal for savory dishes such as pâtés, sauces or terrines.
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