Agar, also called agar-agar and kanten, is a jelly-like substance made from red seaweeds, with a E number of E406, and is a kind of plant-based hydrocolloid.
Gelatin or gelatine is a natural animal protein, one kind of translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts.
Agar and gelatin are not the same. The main differences between agar vs gelatin are different sources, different compositions, different forms, different physical properties, different applications, different prices, etc.
The raw material of agar is high quality marine red algae, most of which are imported. Seaweeds are greatly affected by climate, and the quality and yield are unstable.
Moreover, the output rate of agar made from seaweeds is low and the process is complicated.
Therefore, the price of agar is higher than that of gelatin, about twice as much as gelatin.
However, the gel strength of agar is very high, so the amount added is also lower than that of gelatin.
Mouthfeel is very important to consumers, and it affects their desire to buy.
Gelatin has a softer and more elastic texture than agar, and agar has a harder texture than gelatin.
If agar is used for making mousse and other desserts, the tender taste is completely lost. Likewise, if gelatin is used for making desserts such as yōkan cold cake, the texture loses its firmness.
Agar solidifies at 40 degrees Celsius or below, while gelatin must be refrigerated to solidify.
Compared to gelatin, agar is much more difficult to dissolve and requires boiling water and boiling for a few minutes to completely melt in the water, and once the temperature drops below 40 degrees Celsius, the agar will immediately solidify.
Gelatin is mostly used in mousse, pudding and other desserts, where the mixing temperature is low. If agar is used instead, it will solidify into lumps before it is mixed well (especially when it is mixed with whipped light cream and so on) and cannot be mixed evenly.
The temperature at which the two products are stored is different.
Desserts made with agar can be placed directly at room temperature even in the hot summer (e.g., yōkan cold cake in supermarkets is usually packed and placed directly on the shelf).
Desserts made with gelatin, on the other hand, need to be kept refrigerated to prevent melting.
Above is the introduction and main difference between agar vs gelatin. If you are interested in plant-based hydrocolloids, especially agar, please contact us.
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Somos una empresa biotecnológica especializada en la investigación, desarrollo y comercialización de aditivos alimentarios innovadores y tecnológicos hidrocoloides Agar Agar, Carragenina, y Soluciones de estabilizadores a medida.
Gracias a nuestros amplios conocimientos y experiencia en la investigación, aplicación y uso de hidrocoloides, podemos ofrecer un servicio integral de soluciones personalizadas perfectamente adaptados a las necesidades de nuestros clientes.
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Desde hace más de 10 años, Gino Biotech es uno de los principales proveedores de hidrocoloides alimentarios. Con nuestra variedad de gomas y estabilizantes de origen vegetal, podemos crear soluciones de hidrocoloides a medida perfectamente adaptadas a las necesidades de nuestros clientes. LEER MÁS
Estos documentos han sido creados por expertos que trabajan en el sector de los hidrocoloides desde hace más de 8 años.
Estos documentos contienen los secretos de la industria.
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