Agar Agar vs. Gelatine

Attribute	Agar Agar	Gelatine
Source	Derived from seaweed	Derived from animal collagen
Setting temperature	Requires higher temperature to set	Sets at lower temperature
Setting time	Setting time is longer	Setting time is shorter
Texture	Firmer and more brittle	Softer and more elastic
Vegetarian/Vegan	Suitable for vegetarians and vegans	Not suitable for vegetarians and vegans

Introduction

Agar agar and gelatine are two popular ingredients used in cooking and baking to thicken and set various dishes. While they both serve a similar purpose, there are some key differences between the two. In this article, we will compare the attributes of agar agar and gelatine to help you understand when to use each one in your recipes.

Source and Production

Agar agar is derived from seaweed, specifically red algae. It is harvested from the cell walls of these algae and processed into a powder or flakes for culinary use. Gelatine, on the other hand, is made from animal collagen, typically sourced from the skin, bones, and connective tissues of pigs and cows. The collagen is extracted through a process of boiling and then dried into a powder or sheets.

Texture and Setting Properties

Agar agar is known for its firm and brittle texture when set. It has a higher setting temperature than gelatine, which means it will remain solid at room temperature. Gelatine, on the other hand, has a softer and more jiggly texture when set. It has a lower setting temperature, which allows it to melt easily in the mouth.

Flavor and Odor

Agar agar is flavorless and odorless, making it a versatile ingredient that does not alter the taste of the dish it is used in. Gelatine, on the other hand, has a slight odor and flavor that can be off-putting to some people. This can be masked by adding other flavors or ingredients to the dish.

Setting Time and Temperature

Agar agar sets at room temperature, making it a great option for dishes that need to set quickly. It can set in as little as an hour, depending on the recipe. Gelatine, on the other hand, requires refrigeration to set properly. It can take several hours or overnight to fully set, depending on the amount used and the temperature of the refrigerator.

Stability and Shelf Life

Agar agar is more stable than gelatine at higher temperatures, making it a better choice for dishes that need to be served warm or at room temperature. It also has a longer shelf life than gelatine, as it does not require refrigeration to maintain its setting properties. Gelatine, on the other hand, can lose its setting ability if exposed to high temperatures or stored improperly.

Vegetarian and Vegan Options

Agar agar is a popular choice for vegetarians and vegans, as it is derived from seaweed and does not contain any animal products. Gelatine, on the other hand, is not suitable for vegetarians or vegans, as it is made from animal collagen. There are vegetarian and vegan alternatives to gelatine available, such as agar agar or carrageenan.

Usage in Recipes

Agar agar is commonly used in Asian desserts, jellies, and vegan dishes as a thickening agent. It is also used in microbiology as a culture medium for bacteria and other microorganisms. Gelatine, on the other hand, is widely used in Western desserts such as panna cotta, mousses, and gummy candies. It is also used in savory dishes like aspic and terrines.

Conclusion

While agar agar and gelatine both serve as thickening agents in cooking and baking, they have distinct differences in terms of source, texture, flavor, setting properties, stability, and usage. Agar agar is a vegetarian and vegan-friendly option with a firmer texture and higher setting temperature, while gelatine is derived from animal collagen with a softer texture and lower setting temperature. Understanding the attributes of agar agar and gelatine can help you choose the right ingredient for your recipes based on your dietary preferences and desired texture.