Agar Agar Powder Vegan Gelatin Powder 

Origin: Italy

The Agar Agar is the plant-based, vegan alternative to animal gelatin. It comes from red seaweed and is one of the most powerful thickeners in nature.

Features & Use

Texture: It gives a result that is more "firm" and less elastic than animal gelatin. It does not melt in the mouth in the same way, but it "breaks" more cleanly.

Yield: It is about 3-4 times stronger than gelatin powder. Usually 1 teaspoon of agar powder corresponds to 1 tablespoon of gelatin powder.

Temperature: It sets at room temperature (around 35-40°C), so it doesn't necessarily need refrigeration to solidify. It also withstands heat (up to 85°C) without melting, making it ideal for hot jellies.

How to use it correctly

Dissolution: Mix the powder in cold liquid (water, coconut milk, juice) to prevent lumps.

Boiling: You must definitely bring it to a boil and simmer it for 2-5 minutes, stirring constantly. Without boiling, its thickening properties are not activated.

Test: You can put a spoonful of the mixture on a cold plate. It will set in seconds, so you will know if the dosage is correct before the whole dessert cools down.

Where does it fit?

Desserts: Vegan panna cotta, cheesecake, fruit jellies, jams and homemade gummy bears.

Cooking: To thicken sauces or soups without adding flavor (it is completely tasteless).

If you are using very acidic fruits (such as pineapple, kiwi or lemon), you may need a little more powder, as the acidity prevents curdling. 

Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult you doctor. Always consult a medical doctor before modifying your diet or using any new product.