Agar-Agar: Vegan Gelling Agent (Ratios, Tips & Uses)

Agar-agar is a **vegan gelling agent** extracted from red seaweeds (agarose/agalactan). Unlike animal gelatin, agar **must be boiled** to hydrate and sets **firm at room temperature** with a clean, brittle gel.

- **Calories:** negligible in culinary amounts - **Carbs/Fiber:** mostly **soluble fiber** (agarose) - **Allergens:** naturally **gluten-free** and **dairy-free**

- **Vegan** alternative to gelatin; stable at warm room temps - **Thermo-reversible**: melts ~85 °C, sets ~35–40 °C - Works in sweet & savory gels, terrines, custards, pearls, **fluid gels** (shear after set)

- Texture is **brittle** vs. gelatin’s elastic set - Very **acidic liquids (pH < ~4.5)** weaken the gel → increase dose - High alcohol can inhibit setting - Large amounts of dry agar may cause GI discomfort—**fully hydrate** in liquid

- **Activate:** whisk powder into liquid; **boil 1–2 min**, then pour and let set - **Ratios (by weight):** - **Soft set:** 0.2–0.5% (2–5 g per liter) - **Firm jelly/terrine:** 0.8–1.2% (8–12 g per liter) - **Fluid gel:** 0.6–1.0% set → blend to sauce - **Conversions:** ~**1 tsp powder ≈ 3 g** ≈ **1 Tbsp flakes** (approx.) - **Tips:** add sugar for smoother gels; for acidic juices (citrus, passion fruit) increase agar by ~10–30% - **Applications:** vegan panna cotta, fruit jellies, mirror glazes, noodle gels, pearls/spherification-style cubes

Agar-agar is a reliable, room-temperature-setting, vegan gelling agent—boil to activate and dose 0.2–1.2% depending on firmness.