After cooling down, the liquid turns into a gel. You just need to mix Agar Agar in a liquid and boil it, stirring in between so that it is completely dissolved. It is available in markets not just as powder but also as flakes and sheets.Īgar Agar is not only high on proteins it is also rich in minerals because of its origin from the sea. Indians call it Chinese grass and make extensive use of this gelatin that is considered vegetarian because of its plant origin. Also called Kanten in Japan, Agar Agar is made from algae found in Red Sea. Actually, Agar Agar is a mixture as it contains many different carbohydrates that are obtained from the seaweed. It is actually seaweed that has gelling properties as powder obtained from this seaweed can turn a liquid into a gel. As this covering is tasteless, it makes it easier for patients to consume bitter medicines.Īgar Agar is a type of gelatin that is derived from plant sources. It is used widely in the pharmaceutical industry for making the outer cover of capsules that contain the medication. Gelatin finds uses in many other industries because of its gelling property. This is why there are available kosher gelatins that are substitute to gelatin. As animal sources are used to make gelatin, mostly pigs, it is not liked and used by vegetarians and those on a vegan diet. This gel, when we put inside our mouth, gets heated and melts. The basic property of gelatin is to convert a liquid into a gel when it is added to the liquid, and the mixture is boiled. All these parts of animal body are boiled and converted into colorless and odorless goo that works as a setting agent and used to make all sorts of candies and desserts in all parts of the world. It is actually collagen that is obtained from animal bones, tendons, skin, muscles, ligament, hooves, cartilage etc. Gelatin is a thickening agent that is derived from animal sources. Despite similar function, there are differences between Agar Agar and gelatin that will be highlighted in this article. Have you marveled at the thickness and consistency of desserts that are served at restaurants and in parties? Have you ever wondered what makes soups so thick and yummy? It is made possible by thickening agents such as Agar Agar and gelatin, both of which are used across the world in preparation of desserts and soups.
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