Ingredient: Agar-agar

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Agar-agar or agar is a red algae (Gelidium or Gracilaria) of Japanese origin. Discovered in 1658 by Minora Tarazaemon, it is mainly used as a gelling agent, like gelatin. Gelatin however is of animal origin (pork and beef usually). This natural gelling agent which comes in the form of powder or flakes, gels quickly, as soon as the temperature falls below 100 F, and is a natural substitute for gelatin, without introducing any taste. Agar-gar can dissolve above 180 F. Depending on the recipes, you can either gel it first and incorporate it in the hot preparation or incorporate it

Agar, a vegan alternative to gelatin, is derived entirely from red algae seaweed that has been boiled into a gel, pressed and dried. It is completely odorless, tasteless and semi-translucent, making it an ideal thickening and stabilizing agent and is an essential ingredient in many Japanese sweets. Unlike gelatin, agar is rich in dietary fiber, needs to be dissolved and boiled in water to be used (gelatin can dissolve in water without being boiled) or can be added directly to food.

Agar (Vegan Gelatin) / Kanten, Japanese Baking Ingredients

Sea vegetable flakes. Eden Agar Agar Flakes (kanten) is a vegetable gelatin made of a variety of sea vegetables with strong thickening properties. The seaweeds are boiled to a gel, pressed, dried and crushed into flakes. Perfect for desserts, pie fillings, baked good fillings, puddings, parfaits, fruit or vegetable aspic, and more. The flakes dissolve in hot liquids, and thicken as it cools. Product of Japan.

Eden Agar Agar - 1 oz

Agar Agar - Natural Daily Fiber – Hearthy Foods

Organic Agar Agar Powder, Plant-Based Seaweed

Coconut Jelly Recipe (vegan friendly, 4 ingredients, no agar agar)

AGAR-AGAR POWDER-PREMIUM GRADE-50G ORGANIC TREND*MY BAKING INGREDIENTS Selangor, Malaysia, Kuala Lumpur (KL), Petaling Jaya (PJ) Supplier, Supply, Supplies, Wholesaler

3 Ingredients Chocolate Pudding Chocolate Agar Agar Pudding Recipe

Agar Agar

Why Use Agar and Carrageenan Together: Agar agar is a gelling agent that forms a firm and brittle gel. It has a high melting point and sets quickly at room temperature. Carrageenan, specifically kappa carrageenan, forms a strong and elastic gel in the presence of potassium ions. It produces a softer gel compared to agar. When combined, agar provides the initial firmness and structure, while carrageenan adds elasticity and a smoother mouthfeel.