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Ingredients & Allergens
Product: Agar Agar
Latin Name: Gelidiella acerosa
Plant Family: Thymelaeaceae
Other Names: Agar-Agar, Agarose, Agarose Gel, Agaropectin, Agarweed, Algue de Java, Japanese Gelatin, Colle du Japon, Gelosa, Gélose, Japanese Isinglas, Kanten Jelly, Layor Carang, Qion Zhi, Seaweed Gelatine, Vegetable Gelatine & Vegetarian Gelatine.
Description: The best thing about our versatile Agar Agar powder is it has no taste and no colour which makes it super convenient to use! It sets more firmly than gelatine and stays firm even when the temperature heats up.
SUGGESTED USEDissolve Agar Agar in liquid and you’ve got yourself a substitute for gelatin… (We hear vegetarians and vegans cheering!) Add to cold liquids such as fruit juice, milk, stock, or water, bring to the boil while stirring until completely dissolved. Use approximately 1 teaspoon of powder per very 235ml of liquid. Once boiled, simmer for 1 – 5 minutes and continue to stir then add to your recipe then leave to set. Use as a thickening agent for custards, puddings and sauces or make your own veggie jellies, sweets, and marshmallows!
You should always read the label before consuming or using the product and never rely solely on the information presented here.