In March 2014, a study was released in the journal Heritage Science that revealed agar gel can be used to clean old buildings and sculpted items. Gelatin, although comprises 98 to 99% protein, if eaten exclusively results in net loss of protein and malnutrition. It is ideal for people interested in weight loss and maintaining good health. The following video explains the various properties of agar:Īgar is low in saturated fat and cholesterol and high is calcium, folate, iron and vitamins amongst others. Gelatin is colorless, translucent and odorless solid substance and comes in the form of granules, powder or sheets. Gelatin melts at 35 degrees Celsius and solidifies at low temperatures but the exact gelling would depend upon the concentration and time of standing.Īgar is white and translucent and sold as either strips or as a powder. Contrary to popular belief, horns and hooves are not used.Īgar melts at 85 degrees Celsius and solidifies between 32 and 40 degrees Celsius. While agar is derived from red algae, gelatin is made mainly from the collagen present in pork skins, pork and cattle bones, or split cattle hides. Needs to be brought to a boil in order for the setting to occur.Ĭan be dissolved in warm liquid and left to set. Gelatin, in common parlance, remains the same but is known by several other terms in the industrial context. Strain with a fine-mesh sieve, using a spoon to press the liquid from the pulp. Blend the fruits/vegetables with apple juice in a blender until smooth.

Here's my quick rundown: -gelatin is the easiest and most forgiving though getting the right ratio based on how soft/firm you want it can get tricky -pectin returns my favorite texture but it is a little pickier to work with (though not nearly as hard as people make it out to be). Placing molds in the freezer to chill so candies set faster. Gelatin comes in the form of powder, granules or sheets.Īgar is derived from the Malay word agar-agar known as jelly and is also referred to as Kanten, China grass or Japanese isinglass. I've used gelatin, pectin, and agar agar. The agar used in food comes in 2 forms – strip agar and agar powder. Gelatin is a more popular ingredient in desserts and confectioneries in most parts of the world. Gelatin is used widely in photography, cosmetics and ammunition amongst others.Īgar is a chief ingredient in desserts in certain parts of the world especially in Japan. Gelatin is a colorless and odorless substance that is made from the collagen found inside animal bones and skin.Īgar is used for conducting microbiological tests, as impression substance in dentistry, as a laxative and in electrochemistry. Comparison chart Agar versus Gelatin comparison chartĪgar is a gelatinous substance that is originally made from seaweed.

Pectin vs agar