To try to reduce our footprint, we offer our products in big quantities to minimize packaging waste. This product will come in a big bag.
Agar agar organic
Bio
€14,40
- Vegetable gelling and binding agent
- Stronger binding strength than gelatine
- Low in calories and fat
- Colour and tasteless
-
Vegetable alternative for gelatine
Agar agar is a vegetable gelling and binding agent made from red algae. It has a binding strength 5 times stronger than gelatine. This white powder is colour- and tasteless. Furthermore agar agar gells at 35°C, whereas gelatine only gells at 20°C. Preparations with agar agar remain firm when taken out of the fridge. Agar agar is a perfect alternative for gelatine. Can also be enjoyed by vegetarians and vegans. Our agar agar is organic and 100% natural, without additives.
Use
Use agar agar as binding agent in soup, sauces, ice cream, yoghurt, cream cheese or Japanese desserts like amnitsu. You can also employ it as a gelling agent in jam, jelly or pudding.
- Continuously stir agar agar in cold water. Slowly bring to a boil, while you keep stirring, until the powder completely dissolves. This takes only a couple of minutes.
- Gradually add this mixture to your dishes.
Ingredients
Pure ground agar agar. Organic and all-natural, without additives.
Allergens
This product contains no allergens.
This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.
Also known as
- Kanten
- Japanese gelatine
- Chinese gelatine
- seaweed gelatine
- agar
-
Nutritional values per 100g Energy (kJ/kcal) 797/191 Fats 0.3g - of which saturated fats 0.3g Carbohydrates 10g - of which sugars 0.5g Fibers 70g Proteins 2g Salt 1.25g
Related products
-
Vegetable alternative for gelatine
Agar agar is a vegetable gelling and binding agent made from red algae. It has a binding strength 5 times stronger than gelatine. This white powder is colour- and tasteless. Furthermore agar agar gells at 35°C, whereas gelatine only gells at 20°C. Preparations with agar agar remain firm when taken out of the fridge. Agar agar is a perfect alternative for gelatine. Can also be enjoyed by vegetarians and vegans. Our agar agar is organic and 100% natural, without additives.
Use
Use agar agar as binding agent in soup, sauces, ice cream, yoghurt, cream cheese or Japanese desserts like amnitsu. You can also employ it as a gelling agent in jam, jelly or pudding.
- Continuously stir agar agar in cold water. Slowly bring to a boil, while you keep stirring, until the powder completely dissolves. This takes only a couple of minutes.
- Gradually add this mixture to your dishes.
Ingredients
Pure ground agar agar. Organic and all-natural, without additives.
Allergens
This product contains no allergens.
This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.
Also known as
- Kanten
- Japanese gelatine
- Chinese gelatine
- seaweed gelatine
- agar
-
Nutritional values per 100g Energy (kJ/kcal) 797/191 Fats 0.3g - of which saturated fats 0.3g Carbohydrates 10g - of which sugars 0.5g Fibers 70g Proteins 2g Salt 1.25g
Related products