Should I use agar agar or gelatine? Have you ever encountered this problem when making desserts?

Recently, many people watch videos and learn to make some desserts. Today I will tell you about the difference between agar and gelatin sheets that often appear in videos.

Agar, also known as agar, frozen powder,Chicken Collagen is a polysaccharide extracted from seaweed. It is a colorless, shapeless solid that is soluble in hot water. It is one of the most widely used seaweed gels in the world. Products made from agar have a relatively hard texture and are often used as coagulants for jelly, gummies, yokan and other foods. Agar will solidify below 40 degrees. Desserts made with agar can be placed directly at room temperature even in summer. Desserts made with gelatine need to be refrigerated before they can be shaped and stored refrigerated to prevent them from melting. The texture of gelatine tablets is softer and more elastic than agar-agar, and the two cannot be replaced. Agar is more insoluble than gelatine. It needs to be added with boiling water and boiled for a few minutes to completely melt in the water. Once the temperature is below 40°C, it will solidify immediately. Agar needs to be soaked before use.

Gelatin, also known as gelatin or isinglass, is a gelatin extracted from the skin and bones of fish, pigs,Collagen Peptides cattle and other animals. Its main component is protein. It is divided into two types: flake and powder. The usage is similar. You need to soak it in cold water for a while (not hot water). After soaking, heat it until it melts. Then add it to other ingredients according to the steps of the recipe. Gelatine tablets are generally yellowish-brown in color and have a fishy smell. They need to be soaked in water to remove the fishy smell. Gelatine tablets that have been decolorized and refined to remove the fishy smell are more transparent in color and more expensive. Gelatine sheets must be stored in a dry place, otherwise they will stick to moisture. The solidification strength of agar-agar is about the same as that of gelatine, and the melting temperature is also very low. It will start to melt at around 35°C,5g Gelatin Sheet so it is not suitable for making foods that require very high shape requirements. However, because gelatine melts at body temperature, snacks made with gelatine can have a melt-in-your-mouth effect. Agar will solidify below 40 degrees, while gelatine must be refrigerated to solidify. Gelatin is mostly used in desserts such as mousse and pudding. The mixing temperature is low. If agar-agar is used, especially when mixed with whipped cream, it will solidify into lumps before it is evenly mixed, making it impossible to mix evenly.