Agar-Agar vs. Gelatin: Are They the Same

Agar-agar and gelatin are used as gelling agents in cooking, but they have different origins and properties. In this post, we will compare agar-agar and gelatin to uncover their key differences and help you choose the right one for your food production needs.

What is Agar-Agar?

Agar-agar, also known as agar or kanten, is a plant-based gelling agent with the E number E406. It is derived from red algae, particularly species such as Gelidium and Gracilaria. This seaweed extract is a popular choice among vegetarians and vegans as it provides a plant-based alternative to animal-derived gelatin. Agar-agar is widely used in Asian cuisine, especially in desserts like jellies, puddings, and custards. You can find agar-agar powder and agar flakes in health food stores as well as grocery stores in China, Japan, and Korea.

What is Gelatin?

Gelatin is an animal-based protein obtained by boiling the skin, bones, and connective tissues of animals, such as cows and pigs. This process extracts collagen, which is then purified and dried to create gelatin. Gelatin is a versatile ingredient commonly used in Western cuisine, especially for making jellies, marshmallows, gummies, and other desserts. It is available in powder form in the CHEMSINO Group.

Big Differences Between Agar and Gelatin

Agar-agar and gelatin are both popular gelling agents used in cooking and food production, but they differ significantly in various aspects. Here's a detailed look at their main differences:

1. Different Source

Agar-Agar is a plant-based gelling agent derived from red algae, such as Gelidium and Gracilaria. This makes it suitable for vegetarians and vegans.

Gelatin is an animal-based protein obtained by boiling the skin, bones, and connective tissues of animals, such as cows and pigs. It is not suitable for vegetarians or vegans.

2. Different Composition

Agar-Agar is made up of polysaccharides and rich in dietary fiber. It contains no protein or fat and is low in calories.

Gelatin consists primarily of proteins and contains essential amino acids. It does not contain fiber but provides benefits for joint health, skin elasticity, and digestion.

3. Different Form

Agar-Agar is available in powder, flake, or strip forms. It needs to be boiled to dissolve.

Gelatin is commonly found in powder, granules, or sheets. It dissolves in warm water without the need for boiling.

4. Different Physical Properties

Agar-Agar sets at room temperature, forming a firm, brittle gel. It remains stable at higher temperatures and does not melt easily.

Gelatin requires refrigeration to set, forming a soft, elastic gel. It melts at lower temperatures, giving it a smooth, melt-in-the-mouth texture.

5. Different Applications

Agar-Agar is widely used in Asian desserts, jellies, puddings, and as a thickener. It is also used in microbiological culture media, cosmetics, and various industrial applications.

Gelatin is commonly used in Western desserts such as jelly, marshmallows, and mousse. It is also found in pharmaceuticals (capsules), cosmetics (face masks, creams), and photography (film emulsion binder).

6. Different Cost

Agar is made from high-quality marine red algae, which are imported and affected by climate conditions, leading to variable quality and yield. The production process is complex and has a low output rate, making agar about twice as expensive as gelatin. However, due to its superior gel strength, only a smaller amount of agar is needed compared to gelatin.

Conclusion

Agar-agar and gelatin are not the same; they have distinct differences in source, composition, physical properties, applications, and cost. Agar-agar is a plant-based option suitable for those following vegetarian or vegan diets, offering a firmer and more heat-stable gel. Gelatin provides a softer, more elastic texture and additional protein benefits, making it ideal for traditional Western desserts.

Understanding these differences helps in choosing the right gelling agent for your recipes, ensuring the best texture and consistency for your dishes. Whether you opt for agar-agar or gelatin, each has unique properties that can enhance your culinary creations.