Agar produces a gel that is firmer and more brittle compared to gelatin. When it comes to texture and mouthfeel, agar and gelatin also exhibit dissimilar characteristics.

This difference in gelling temperature can be advantageous in various culinary applications. Agar sets at a higher temperature, typically around 35-40☌ (95-104☏), while gelatin sets at a lower temperature, around 15-20☌ (59-68☏). Agar has a higher gelling strength compared to gelatin, meaning it can create a firmer and more stable gel. However, they differ in terms of their gelling properties. Gelling Propertiesīoth agar and gelatin have the ability to form a gel when mixed with liquid. It is commonly derived from pigs or cows, making it unsuitable for vegetarians or those following certain dietary restrictions. On the other hand, gelatin is a protein obtained from the collagen found in animal bones, skin, and connective tissues.

It has been used for centuries in Asian cuisine and is known for its gelling properties. SourcesĪgar, also known as agar-agar, is derived from seaweed, specifically from the cell walls of red algae. In this article, we will explore the attributes of agar and gelatin, highlighting their similarities and differences. While both agar and gelatin serve the purpose of thickening and setting liquids, they differ in various aspects, including their sources, properties, and applications. Agar and gelatin are two commonly used substances in the culinary world, particularly in the creation of desserts, jellies, and other food products.

Pectin vs gelatin vs agar