What is Agar-Agar and How Is It Used in The Kitchen?

Agar agar, also known as kanten, is a vegetable gelling agent obtained by processing red algae, which is boiled and then deprived of the mucilage, the substance used to obtain agar agar. It has a laxative and purifying action and can be used in the kitchen to prepare puddings, aspics and gelatins for desserts. This product is one of the main ingredients of plant-based and vegetarian cuisine, because it is a valid substitute for gelatins of animal origin, such as gelatine; furthermore, it is perfect for diets, because it is very light. It is especially widespread in Japan, but now it is easy to find it everywhere. It can be easily found in the supermarket and is sold in powder form. It has a greyish color and a neutral flavor and smell.

How to Use Agar Agar

Agar agar can be purchased in bars or flakes, but more frequently in powder form. You should consider that, generally, for every liter of product with which it is mixed, 5 grams are used, which correspond to 8 sheets of gelatine. To obtain the maximum effect, it is best to use it within six months of opening the package. It melts at a temperature of about 194F/90C and becomes gelatine at a temperature of 95-105F/35-40C degrees, when the food has cooled.

What not everyone knows is that, given its composition, agar agar can be dissolved and resold several times.

Properties and Benefits of Agar Agar

Agar agar has several properties and allows you to draw numerous benefits from it.

First of all, it promotes the expulsion of toxins from the body and can be a good laxative or an excellent way to regulate the values ​​of those who suffer from diabetes. Furthermore, it creates a sense of satiety: for this reason, it is an ingredient that is very often included in diets and slimming treatments. But not only that. This algae extract is rich in calcium, iron and vitamins, which make up for the reduced caloric intake.

Secondly, being a gluten-free ingredient, it is perfect for those who are celiac and must follow a specific diet.

Agar agar is a perfect substitute for gelatine, the original animal gelatin present in almost all dessert recipes.

Where to Buy Agar Agar

While it is true that the greatest distribution and consumption of agar agar is in Japan, where the red algae is present in large quantities, it is also true that, by now, this ingredient is available everywhere. It is possible to buy it in organic shops or in ethnic shops with a section dedicated to the oriental culinary world. But, by now, even large chains are stocked with it, precisely because it is used more and more in the kitchen.

What Can I Substitute Agar Agar With?

If you're looking for a substitute for agar agar, gelatin is a popular option. While agar agar is plant-based and ideal for vegan recipes, gelatin is derived from animal collagen and can provide a similar gelling effect in recipes like jellies, puddings, and mousse. Typically, you would use about three times as much gelatin as agar agar, so for every 1 teaspoon of agar, use 3 teaspoons of gelatin. For a vegetarian option, pectin (often used in jams and jellies) can work as an alternative, though it may require slightly different handling or added sugar for the best consistency. Another alternative is arrowroot powder, which provides a smooth, glossy texture, but it’s better for thickening than gelling. Keep in mind that these substitutes may behave slightly differently in terms of setting times and texture, so it's important to adjust quantities and methods accordingly.