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Agar agar organic

Bio

€11,99

  • 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
    Fats0.3g
    - of which saturated fats0.3g
    Carbohydrates10g
    - of which sugars0.5g
    Fibers70g
    Proteins2g
    Salt1.25g

Agar agar organic

100 gr / 1

€11,99

  • 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
    Fats0.3g
    - of which saturated fats0.3g
    Carbohydrates10g
    - of which sugars0.5g
    Fibers70g
    Proteins2g
    Salt1.25g