Skip to content
New Products About Special Ingredients Contact

Unlock the potential ofagar agarandgelatinin your culinary endeavors. These gelling agents are not only essential for creating a variety of textures in dishes but also hold significant importance in molecular gastronomy.

Agar agar, derived from seaweed, is a plant-based powerhouse perfect for vegetarians and those looking for a gelatin alternative. Its unique properties allow for a firmer set, making it ideal for intricate desserts that require precision and clarity.

Gelatin, on the other hand, is a time-honored classic in the culinary world. Sourced from animal collagen, it provides a delicate, melt-in-your-mouth texture that has graced everything from traditional jellies to modern mousses.

Both agar agar and gelatin are versatile and can be used interchangeably with the right conversion. Typically, one teaspoon of agar powder is equivalent to eight teaspoons of gelatin when substituting in recipes.

star
Filed in: Agar Agar, Culinary Textures, Gelatin, Gelling Agents, Molecular Gastronomy, Vegetarian Gelatin Alternative
Previous article Nutella Powder
Next article 🇮🇹 Sferificazione - Finta perla di miele con lattato di calcio e alginato di sodio

Return To Modern Recipes Page

Latest Recipes

  • Raindrop cake con agar agar
    March 23, 2024

    Raindrop cake

    Unlock the potential ofagar agarandgelatinin your culinary endeavors. These gelling agents are not only essential for creating a variety of textures in dishes but also hold significant importance in molecular gastronomy.Agar agar, derived from seaweed, is a plant-based powerhouse perfect...

    Read now
See more