Agar Agar is a vegetable binding agent that is often used as a vegetarian substitute for gelatin. It is completely odorless and tasteless and you can use it to bind jam, mousse, pudding, fruit desserts, ice cream or soup. Agar Agar binds much stronger than gelatin, so make sure to adjust the recipe accordingly when you replace gelatin for Agar Agar. Read more about this at the bottom of this page.
Store in a cool, dry place, 8-20°C.
Nutritional values per 100 g
|Energy||720 kJ / 172 kcal|
|of which saturated||0 g|
|of which sugar||0 g|
- 50 g (F54595)
Dissolve the powder in a boiling liquid, for example water, milk or cream. Use about 8 g powder with 1 liter of liquid.
Do you use milk to dissolve the Agar Agar? Then we recommend to always keep your dish in the refrigerator.
Once the powder has completely dissolved, add the mixture to your dish.
Agar Agar already binds at room temperature, so you don’t have to let your dish stiffen in the fridge. Keep in mind that Agar Agar loses its binding power after 2 days, so don’t make your dish too far in advance.