Agar Agar is a versatile vegetarian gelling and thickening agent, mainly used as a superior vegetarian alternative to Gelatine.
Our Agar Agar provides odourless, colourless superior quality gels even at very low concentrations.Taken out from seaweed, Agar is a vegetable jelly natural powder that is a functional and vegetarian substitute for gelatine. It can be reheated without melting so that it is easy to produce hot sweet or savoury jellies and gels from almost any liquid. 100% natural foodstuffs that make for a few seriously creative kitchen opportunities, these unique ingredients is much more versatile than the components they replace, opening up new worlds for your cooking possibilities. The easy way to make your hot sweets and jellies vegetarian friendly.
Basic amount of agar power when it is used making jelly are as below
Making jelly with alkaline foods : 1 cup water(or other alkaline liquid) + 1tea spoon Agar-agar Powder
Making jelly with acid foods (such as juice, yogurt, milk, cheese, butter, chocolate, drinks, blackberry, prune, cherry, etc.) : 1 cup water (or liquid) + 1.5 ~ 2 tea spoon Agar-agar Powder
Storage Conditions: Please store in dry, cool conditions and not in direct sunlight. Shelf life of 2 years. Ingredients: 100% Freshseoul Dietary Information: Suitable for Vegan's & Vegetarian's, Non GMO, Gluten Free, Halal friendly, Kosher friendly. Produced in the South Korea
- [NO MORE GELATIN, BE NATURAL] A rare miracle substance that every vegetarian should hoard. It’s the perfect vegetarian substitute for beef gelatin in any food application‚ and makes an excellent thickener for soups‚ jellies‚ ice cream and more.
- [FRESH & LEGACY] The Freshseoul's agar agar comes from Miryang, a family-run company in Southern Korea. Husband and wife team Mr.lee and Mrs.lee have spent decades cultivating organic seaweed, and introducing it into mainstream worldwide cuisine. Their trusted brand is now used in Michelin-starre kitchens around the Korea.
- [LITERALLY HEALTHY] It also makes people feel full due to its bulking effect and can act as an appetite suppressant. Rich in minerals, agar is full of essential nutritional value like potassium, magnesium, and folate.
- [IMAGINE YOUR OWN VEGAN RECIPE] cream pies and yogurt, whipped cream” salads, vegan aspic... anything you want with agar agar powder. There are many uses for agar-agar. What you make with it is really only limited by your sense of imagination.
- [EASY TO USE] Soak the Agar Agar in the liquid solution for 5-10 minutes, then gently bring to the boil stirring constantly until all of the Agar Agar is dissolved, heat the solution to approx 100ºC. The solution will then set upon cooling at around 40–45°C. The gelling abilities of Agar Agar are affected by the acidity or alkalinity of the ingredients. Acidic fruits require greater amounts. The ph solubility of Agar Agar is: 4.5–9.0. If you have not used enough Agar Agar the solution
- [NO MORE GELATIN, BE NATURAL] A rare miracle substance that every vegetarian should hoard. It’s the perfect vegetarian substitute for beef gelatin in any food application‚ and makes an excellent thickener for soups‚ jellies‚ ice cream and more.
- [FRESH & LEGACY] The Freshseoul's agar agar comes from Miryang, a family-run company in Southern Korea. Husband and wife team Mr.lee and Mrs.lee have spent decades cultivating organic seaweed, and introducing it into mainstream worldwide cuisine. Their trusted brand is now used in Michelin-starre kitchens around the Korea.
- [LITERALLY HEALTHY] It also makes people feel full due to its bulking effect and can act as an appetite suppressant. Rich in minerals, agar is full of essential nutritional value like potassium, magnesium, and folate.
- [IMAGINE YOUR OWN VEGAN RECIPE] cream pies and yogurt, whipped cream” salads, vegan aspic... anything you want with agar agar powder. There are many uses for agar-agar. What you make with it is really only limited by your sense of imagination.
- [EASY TO USE] Soak the Agar Agar in the liquid solution for 5-10 minutes, then gently bring to the boil stirring constantly until all of the Agar Agar is dissolved, heat the solution to approx 100ºC. The solution will then set upon cooling at around 40–45°C. The gelling abilities of Agar Agar are affected by the acidity or alkalinity of the ingredients. Acidic fruits require greater amounts. The ph solubility of Agar Agar is: 4.5–9.0. If you have not used enough Agar Agar the solution
