Agar-agar is a gelling agent made from seaweed. It is a very common vegetarian substitute of gelatin, which is non-vegetarian. It is used mostly in the food industry to set desserts like mousses, jellies and even ice creams. It doesn’t provide any after taste, is colorless and odorless, and hence used widely.
1. The most basic use of Agar-agar is to use it to make jellies and other desserts that require some sort of setting. It is especially used in mousses and puddings like a Chocolate Pudding or a Thandai mousse.
2. It is mainly used as an alternative to gelatin in setting of mousses and cheesecakes which involve usage of gelatin, egg yolks and egg whites.
3. It is also used in the manufacture of various glazes, icing and different confectionaries. This is because agar-agar sets at a temperature 35C and doesn’t risk the melting of the gel or set product.
4. It is used in Japan to make a very famous dessert called Anmitsu. This dessert is made of small jelly cubes made with, served in a bowl with various fruits and mochi, a Japanese ice cream.
5. Agar-agar not only sets sweet jellies but also sets savory jellies. These jellies are used for soup dumplings and other recipes.
6. It is also used during Ramzan to break fasts. An agar jelly pudding is made for to keep the body cool as sit has certain cooling effects. Ideally it is made with coconut milk, food coloring, sugar, water and agar and is called Kadal Pasi.
7. It is used as a thickening agent in jams, jellies and other processed products, custard, bakery fillings, pre-packed soups etc.
8. The powdered version is also used in gluten free baking for breads and cakes.
To know about Recipes using Agar Agar, check out our collection.