Gelatin is a protein, derived from the collagen found in the bones, connective tissues, and skin of animals. This is very commonly used to thicken foods such as puddings, yoghurts, gummy candies, fruit gelatin desserts, ice creams, marshmallows, and many more.
When we add this gelatin to our food, the vegetarian food items turn non-vegetarian. Luckily, there are other vegetarian substitutes of gelatin available in the market. They are not as good in replicating the thickening and gelling properties of food items as the gelatin used to do, but they give comparable gelling and thickening properties to the food. The vegetarian substitutes of gelatin include: agar agar; carrageenan; pectin; and vegetable gums.
Agar Agar
It is used as 100 percent vegetarian substitute for gelatin, gaining ground due to the worldwide shift for products of vegetarian origin. Agar agar has been used from many centuries as a high-performance gelling agent.
Its ability to produce clear colourless, odourless and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar agar contains fibre, calcium, iron, fat, carbohydrates and sugar. It is suitable for all types of foods including vegetarian, vegan and others.
Originally agar agar was prepared by sun-drying and snow chilling. Nowadays, it is commercially prepared by the freeze-drying process. A white and semi-translucent product obtained after processing is sold in packages as dried strips; powdered form; and flakes.
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