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  Substitute for gelatin

  Escrito por Jawairia Asghar on diciembre 12, 2024 en 06:21

  Hi, can agar agar be substituted for gelatin in desserts. Will it have the same effect? Or is there a different?

  Sussan ScoolinaryTeam respondió hace 1 semana, 3 días 3 Miembros · 2 Respuestas

  • agar agar
  • gelatin
• 2 Respuestas

• 

  Sol Damiani

  Administrador

  diciembre 12, 2024 en 13:18

  Hey there Jawairia!👋

  Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

  I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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• 

  Sussan ScoolinaryTeam

  Administrador

  diciembre 12, 2024 en 14:35

  Hi Jawairia Asghar.

  Yes, agar agar can be substituted for gelatin in desserts, but there are some important differences:

  Origin:

  ▪️Agar agar is plant-based (extracted from seaweed).

  ▪️Gelatin is animal-based (derived from collagen).

  Texture:

  ▪️Agar agar provides a firmer, more brittle texture.

  ▪️Gelatin gives a softer, more elastic texture.

  Activation process:

  ▪️Agar agar needs to be boiled to activate.

  ▪️Gelatin only needs to be hydrated in cold liquid and then gently heated.

  Stability:

  ▪️Agar agar is more stable at room temperature and remains firm even in warmer conditions.

  ▪️Gelatin may melt at warm temperatures.

  If you decide to make the substitution, use approximately 1 gram of agar agar for every 3 grams of gelatin, but adjust based on the desired firmness. Be sure to boil the agar agar if you use it.

  As a recommendation, you could do a small test to check if the substitution achieves the texture or result you’re aiming for.

  Best regards.

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