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Among 80% of bakers, most of them do not really understand the uses and differences between agar and gelatin powder. They seem to be similar, but their uses are different.
Agar is an extract of seaweed, the main component is polysaccharide. It is also one of the most widely used seaweed gums in the world. Adding agar to food can significantly improve the quality of the food and improve the quality of the food. It can be used as thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer.
The agar needs to be soaked in cold water for a while, swelling to about 4 times its size by absorbing water. It should be noted that the melting point of agar is about 90°C, so it needs to be slowly boiled and stirred to melt in boiling water or liquid. The boiled agar will solidify when it cools to 40°C, so there is no need to put it in the refrigerator.
Agar is generally in the form of transparent strips or powders. There is not much difference in the composition and coagulation power of the two. It is generally used to make Chinese and Japanese desserts, such as almond tofu, yokan, and amber sugar.
Gelatin is generally refined from animal materials, so gelatin is also called “animal glue”. The manufacturer will boil the bones and skin of cattle and pigs in a furnace about 70 feet high to extract collagen, and then soak the residue.
Gelatin powder should be soaked in cold water for drinking for a while before use. There is no fixed ratio for the amount of soaking water, as long as it exceeds the gelatin powder. When the gelatin powder becomes soft and elastic, it is soaked, squeeze the water on the surface by hand, and heat it separately with water until it melts.
Gelatin is often used to make mousse, jelly, ice cream and other desserts.
Agar is a polysaccharide extracted from seaweed.
Gelatin is partially degraded by collagen in animal skin, bone, muscle membrane and other connective tissues to become white or light yellow, translucent, slightly shiny flakes or powder particles.
Agar is composed of two parts: Agarose and Agaropectin.
Gelatin is a hydrolyzed product of collagen. It is a fat-free, high-protein, and cholesterol-free. It is a natural nutritious food thickener.
The temperature difference between the freezing point and the melting point of AGAR is very large. It needs to be heated to 95℃ in water before it begins to melt, and the temperature of the melted solution drops to 40℃ before it begins to solidify.
Gelatin needs to be refrigerated before it sets.
Gelatin has a softer, more elastic texture than AGAR. If you use AGAR in a mousse or something like that, it completely loses its smoothness.
AGAR desserts can be served at room temperature even in summer. Gelatine desserts,need to be refrigerated to prevent melting.
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