Glossary
Agar - natural gelling agent

Agar - natural gelling agent

Agar (agar-agar) is a natural gelling substance derived from red seaweed of the genera Gelidium and Gracilaria. Unlike animal gelatin, it sets at room temperature and has stronger gelling properties. It is sold as powder, flakes, or bars. Essential in Asian cuisine for making desserts, it is increasingly used in European cooking as a vegan gelatin alternative.

Agar has eight times stronger gelling power than regular gelatin.
It sets at room temperature (about 35 °C) and melts only at 85 °C.
It is entirely plant-based, suitable for vegans and vegetarians.
In Japan, agar has been used to make the traditional dessert yokan since the 17th century.

Flour-Free Recipes Plant-Based Recipes

Nutritional values (100 g of product contains)

Energy

306 kcal

15 %

Proteins

6 g

12 %

Fats

300 mg

< 1 %

Carbohydrates

81 g

31 %

Fiber

8 g

31 %

Salt

255 mg

4 %