Agar-agar, is a mix of carbohydrates extracted from seaweed, specifically Red Sea algae. It’s also known by its Japanese name, Kanten. It has no flavor, odor or color so it’s helpful as a culinary ingredient. It can be used as a substitute for gelatin, thicken soups, and make jams and jellies, ice cream, and other desserts that need to set. Substitute animal based Gelatin with veggie gelatin, Agar-Agar.
Agar powder has several fibers that consist of calcium, magnesium and minerals. It is well-known as a diet fiber supplement and contains almost zero calories, When consumed, it provides a full and satisfying nutritional boost while retaining. It is no secret that many vegans and vegetarians stop using ABG because of its origins. Animal based gelatin are primarily derived from the collagen present in the skin, bones, tendons and cartilage of livestock animals. Agar is red algae which can most commonly be understood as red algae or seaweed. The unique features of Agar-Agar make it an ideal product for use in food preparations, microbiology and molecular biology, amongst other uses.