The difference between agar and gelatin

Agar is a jelly powder with good stability and coagulation properties. So agar can be used as a coagulant and stabilizer and has other uses. It has a wide range of uses. Gelatin is a gelatinous substance extracted from animals and is rich in protein. Agar and gelatin have different solidification points. Gelatin is generally used in mousse and pudding, and tastes very good.

Agar, scientific name agar, English name agar, also known as agar, jelly powder, agar essence, agar powder, agar. Agar has an extremely useful and unique property in the application of food industry. Its characteristics: it has physical and chemical properties such as coagulation, stability, and the ability to form complexes with some substances. It can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. It is widely used in the manufacture of granular oranges and various beverages, jellies, ice cream, cakes, soft candies, canned foods, meat products, eight-treasure porridge, white fungus and bird's nest, soup foods, cold foods, etc. Agar can be used as a culture medium, ointment base and other uses in the chemical industry and medical research.

Gelatin, also known as gelatin or fish glue, is a transliteration of the English name Gelatin. It is a colloid extracted from the skin and bones of animals such as fish, pigs and cattle. The main ingredient is protein, so gelatin is not considered a vegetarian food.

Gelatin comes in two forms: flakes and powder. The flake ones are called gelatin flakes or fish gelatin flakes, and the powdered ones are called gelatin powder or fish gelatin powder. Compared with agar, gelatin has average coagulation strength and a low melting point, starting to melt at around 35°C, so it is not suitable for making foods that have very high requirements on shape.

However, because gelatin melts at body temperature, snacks made with gelatin can melt in your mouth.

Agar will solidify below 40 degrees, while gelatin must be refrigerated to solidify. Gelatin is mostly used in desserts such as mousse and pudding, and the mixing temperature is relatively low. If agar is used, especially when mixed with whipped cream, it will solidify into lumps before it is mixed evenly and cannot be mixed evenly.

Gelatin is softer and more chewy than agar. The mousse cake we usually eat uses gelatin as a coagulant and is easily melted by body temperature. Agar is more commonly used as a coagulant for foods such as jelly, soft candy, and yokan. Because it does not melt at room temperature, it is more common.