Vegetable alternative to gelatine

Agar is a vegetable gelling and binding agent made from red algae. This white powder is colorless and tasteless. Agar is 5 times more powerful than gelatin. Moreover, agar gels at 35°C, while gelatin gels only at 20°C. So, even from the refrigerator, preparations with agar remain solid. A perfect alternative to gelatine, especially for vegans and vegetarians.

Binding and gelling agent

Agar is suitable as a binder in soups, sauces, ice cream, yogurt, cream cheese or Japanese desserts such as amnitsu. Perfect as a gelling agent in jams, jellies and puddings.

Use

Stir agar in cold water. Slowly bring to a boil. Keep stirring the powder and the water constantly. After a few minutes the powder disappears,  the mixture is ready. Add the gelatinous mix to your dishes gradually.

Ingredients

Pure ground agar agar. All-natural and without additives.

Allergens

This product contains no allergens.

This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.

Also known as

• Kanten