NOW Foods, Agar Powder, Vegan Substitute for Gelatin, 2 oz

Friends and I held a themed drinks night where I made jello shots in petri dishes for my major, but some of my friends are vegan. We use agar powder in the lab irl and this was a great gelatin alternative which set quickly and did not have any funky taste, smell, or texture. Happy with how they turned out, this agar powder worked great!

Completely tasteless, which is good! Now, this is a "vegetarian gelatine" substitute, but, let's be honest. It costs more than gelatine. It cannot replace gelatine. It uses alge, which is plant life, from the sea, and is therefore in no way vegan- which is good! Vegan diets are dangerous, especially for those who cannot obtain B- vitamins from vegetable sources, which is me, and nearly every woman on the planet. All that aside, this is not so much a gelatine replacement as it is a different gelling agent, and that is a incredible bonus in your dietary repertoire. This sets more firmly, and it stays set, even at room temperature. That allows you to provide pretty fancies at a gathering, without needing to keep it chilled. A lot of people become too concerned about safe food temperature, but that is not my concern. Very seriously, if it isn't spoiled, shut up and eat what you are served. Or, don't eat. I'm entirely too delighted by the ability to serve firm, chewy gummy candy to care about someone's obsessive dietary woes. For many years, I used lots of gelatine, very little liquid, and left my gummies out to dry. I don't need to do that now. What is incredible is that you can use this agar powder AND gelatine to make a double textured confection. This delights my daughter, who thinks it is so fun. Take 1/2 tsp of gelatine and 1/2 cup juice, any kind you like Take also 1/2 tsp agar powder and 1/2 cup juice In a small bowl, sprinkle the gelatine over the juice. Let sit for five minutes. Warm in microwave (5-10 seconds, it needs to be body temperature, no more) Stir, and let chill while you do the next step. Sprinkle the agar powder over the juice in a small saucepan. Simmer for five minutes. Remove from heat and let cool to body temperature. Pour over thickened gelatine, and return to chill, until both are solid. Turn out on service plate. Recipe makes one portion. This is a wonderful twist on that fabulous gelatine mould. The difference in texture allows you to explore the culinary differences when you are testing and creating meals. Variety is necessary, and, we tried this as an educational lesson. Home economics is a serious skill, and this is an inexpensive, tasty lesson in gelatine experience. It also allows you to incorporate different foods into your diet, which is a sadly lacking feature today, which is yet another lesson, that of nutrition...

It is an awesome product just remember a little goes a long way. I only got 2oz cause I am a skeptic. I am still using 2oz and fining many ways to use it. However be aware you do need to sugar with it. Otherwise might have funky after taste. I bought no sugar added apple juice no sugar to make apple jelly it is Japan's version of jello but no gelatin which I find how gelatin is made disturbing. The agar did work provided I had done my homework prior. It was a lot like jello jigglers however I did not after taste as I hadn't added sugar. It wasn't a good or bad after taste just the that's a bit weird type after taste. Now I know sugar is a must and am gaining understanding of product you have to experiment with it to fully understand it. Today used it to make egyno white substitute next to tackle is gummy candies.

I have yet to use this in recipes, but I understand it is often used to replace gelatin. I'm diabetic, and if I decide to eat something a diabetic normally shouldn't be eating, I'll swallow a spoonful of this stuff first, and wash it down with water, to prevent the next thing I eat from spiking my blood sugar. Anyone who wants to do likewise should be aware that this can be dangerous if you don't drink enough water, because the product can solidify in the colon, which might necessitate surgery. One teaspoon of agar with 12 ounces of water seems to work for me. I did not rate the flavor, because this product is not supposed to have a flavor. If it does have a flavor, that probably means it's contaminated.

I actually didn't buy this product because I was vegetarian. I love meat and have no problem using gelatin for most of my jelly-like desserts. However, some of the recipes I wanted to try out needed agar agar rather than gelatin because it required the gelling ingredient to be boiled in a sugar syrup; I would not have been able to substitute gelatin in this case, as it loses all its gelling abilities once it boils. I have used this agar agar for numerous recipes and am very happy with my purchase. Not sure what strength this product is, but the end texture of my foods has never left me feeling as if it was too weak. Great price for the amount of agar agar you are getting. It says on the bottle there are 38 servings of 1/2 tsp of agar agar, which would also mean there are 19 servings of 1 tsp of agar agar. I bought this item in March 2021, and the expiration date/best-by-date is 01/2024. Not sure how often they change their product stash, but for me this means that my agar agar would last 4 years. That might be important to some of you who might not use it that often. I know I personally purchased this smaller batch (2 oz) rather than most of the other agar agar powders on Amazon were selling (4 oz) because I was afraid I would end up wasting the product if I didn't use it frequently. There is also no smell coming off it (unlike gelatin, which has a slight smell) and it is just as colorless as gelatin, so it will not affect the end color of your foods. Overall highly recommend this product if needing to use agar agar in recipes.

I have now used this to make vegan gummy bears, creme brulee, pumpkin pie, and agar fruit snacks. This is far superior to agar flakes, although those will do in a pinch. Measuring this is easier and it dissolves more easily. Overall, I just get better results with this. Agar is used in a lot of Japanese food and also as a thickener for vegan and vegetarian foods. It doesn't produce quite as 'springy' a texture as gelatin, but then again, gelatin is disgusting. Agar produces a thick texture (a bit like cornstarch would), with a slight resistance (a tiny bit like gelatin). I haven't mastered gummy bears (I think they require carnauba wax and corn syrup), but I do think this works great if you use just a bit for pie or traditional Japanese agar fruit snacks.

Worked famously for vegan deviled eggs! Egg whites had a texture soooo close to real egg. Now I just need to figure out some other uses for it!

It works as an alternative to gelatin (4yr old approved after previously eating store bought gelatin). I'm only giving it 3 stars because the directions to make it can vary depending on how fast you want it to gel and how long you plan to conserve it. Also sugar sugar sugar is the key to making it taste like the alternative lol. I just pureed strawberry and lemon juice with sugar. Then used 1/2 cup of that puree(instead of water)boiled in a skillet for the agar powder. I used roughly 3/4 cup(added 1/4cup water if foaming started during the boiling process) to 3/4 tsp of agar powder and 3 more tbsp of sugar, continuing mixing for about 3-4 min during the boiling process. Let cool on the side for about 10-15min, then added it to molds shaped like hearts. Placed it in the refrigerator and it solidified in about 1hr.

Good

excelente regulador intestinal. aprovado.

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