Agar Agar Powder - Japanese cuisine - Binding agents & agar agar

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Gelatine is an integral part of many fruit jellies, foamy desserts or even some sauces. However, this gelling agent does not come in handy on a vegan

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Agar Agar Powder - Japanese cuisine - Binding agents & agar agar

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Why Use Agar and Carrageenan Together: Agar agar is a gelling agent that forms a firm and brittle gel. It has a high melting point and sets quickly at room temperature. Carrageenan, specifically kappa carrageenan, forms a strong and elastic gel in the presence of potassium ions. It produces a softer gel compared to agar. When combined, agar provides the initial firmness and structure, while carrageenan adds elasticity and a smoother mouthfeel.

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Agar Agar Powder - Japanese cuisine - Binding agents & agar agar

Mango Coconut Agar Agar Jelly - Recipe & Video Tutorial

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How To Make Kanten Jelly (Vegan) 寒天 • Just One Cookbook