🌿 Vegetable gelling agent – Firm texture – Versatile in cooking
50g per pack | Food grade | Natural substitute for animal gelatin
Looking for a plant-based alternative to gelatin for your jellies, mousses, or jams? Agar agar is an essential ingredient in natural cooking. Used for centuries in Japan under the name kanten , it is extracted from red algae ( Rhodophyceae ) that is carefully cleaned, boiled, dried, and then ground into powder.
A mucilaginous substance extracted from red algae, used as a natural thickener and gelling agent in many culinary recipes, including desserts, jams, and vegan dishes. It is a popular alternative to animal-derived gelatin, offering a light texture and high stability.
This 100% plant-based gelling agent has up to 8 times the gelling power of animal gelatin. It creates firm, clean, and glossy textures without any animal-derived ingredients. Ideal for your homemade jams, desserts, panna cotta, jellies, mousses, and much more.
DIRECTIONS: To gel 1/2 liter of liquid, use 2g of powder (1 level tsp). Boil for at least 30 seconds, then let cool to allow gelation to occur. If the mixture is too thin, add a little more agar agar; if it is too firm, adjust with more liquid. Caution: Agar agar does not freeze well—it may release water when thawed.
NUTRITIONAL BENEFITS: Agar agar is naturally rich in essential micronutrients such as calcium, phosphorus, and iron. It contains sugars with a very low glycemic index, making it suitable for all types of diets.
Thanks to its minimal calorie content and strong saturating power, it is often used to support weight loss diets. As a natural mucilage, it promotes intestinal peristalsis, thus contributing to good digestive health. It is also known for its detoxifying effect, helping to capture certain heavy metals present in the body.