This calculation is correct for making jelly from liquid - water / juice.

If the jelly is served in the form, you can reduce the amount of gelatin by 15-20%. If you want a stable jelly without a shape, take 15 grams of gelatin for every 0.6 liters liquid, then the jelly will support its own weight. These fruits are rich in enzymes that break down gelatin. With kiwi and pineapple, gelatin will not work well, because. Sheet - put in a container with water so that the water covers all the sheets 3-4 times. Powder - in the ratio of 1 part gelatin to 6 parts water. Gelatin is always soaked in cold or ice water before use. See how, for example, you can make a delicious gelatin decoration - gelatin bubbles. The swollen gelatin dissolves when heated, forming a sticky solution that solidifies into a jelly. In cold water and dilute acids, it swells strongly, but does not dissolve. Ready dry gelatin is tasteless, odorless, transparent, almost colorless or slightly yellow. The resulting solution is evaporated, clarified and cooled to a jelly, which is cut into pieces and dried. Gelatin is made from bones, tendons, cartilage and other things by boiling with water for a long time. It is mixed with a small amount of sugar (so that lumps do not form) and added to hot syrup, for example, when making marshmallows. it is of vegetable origin and practically devoid of calories and very rich in fiber, it has a lot of carbohydrates, but there are no fats at all.Īgar-agar powder does not need to be pre-soaked. But this product is loved by both losing weight and vegetarians, because. when heated to 85-95°, it again becomes a liquid solution, again turning into a gel at 35-40°.įor confectioners, agar is best known as the main ingredient in marshmallows and Bird's Milk. When cooled to temperatures of 35-40°, it becomes a pure and strong gel.

The hot solution is clear and slightly viscous.

But it completely dissolves only at temperatures from 95 to 100 degrees. In proportion to the increase in density, the consumption of agar decreases, but its cost also increases.Īgar-agar is completely insoluble in cold water. The higher the number in the name, the greater the viscosity / density of the resulting gel / jelly. In addition, agar is separated by density eg: Agar M 500, Agar G 700, Agar -900, etc.

It is obtained from red and brown algae by adding a certain solvent (extractant), usually alkali, to them.īy quality, agar is divided into two varieties: higher- the color is white or light yellow, a slightly grayish tint is allowed first - color from yellow to dark yellow. So, let's talk in order, in alphabetical order.Īka agar-agar, aka algal thickener. To get the maximum effect from each - you need to know the rules and the exact proportions. Afghanistan, Africa, Albania, American Samoa, Andorra, Anguilla, Antigua and Barbuda, Armenia, Aruba, Azerbaijan Republic, Bahamas, Bahrain, Bangladesh, Barbados, Belarus, Belize, Bermuda, Bosnia and Herzegovina, British Virgin Islands, Brunei Darussalam, Cambodia, Cayman Islands, China, Cook Islands, Costa Rica, Cyprus, Dominica, Dominican Republic, El Salvador, Fiji, French Polynesia, Georgia, Gibraltar, Greenland, Grenada, Guadeloupe, Guatemala, Guernsey, Haiti, Honduras, Hungary, Iceland, India, Iraq, Jamaica, Jersey, Jordan, Kazakhstan, Kiribati, Kuwait, Kyrgyzstan, Latvia, Lebanon, Liechtenstein, Lithuania, Luxembourg, Macau, Macedonia, Malta, Marshall Islands, Martinique, Mexico, Micronesia, Moldova, Monaco, Mongolia, Montenegro, Montserrat, Nauru, Nepal, Netherlands Antilles, New Caledonia, Nicaragua, Niue, Pakistan, Palau, Panama, Papua New Guinea, Romania, Russian Federation, Saint Kitts-Nevis, Saint Lucia, Saint Pierre and Miquelon, Saint Vincent and the Grenadines, San Marino, Saudi Arabia, Serbia, Slovakia, Slovenia, Solomon Islands, South America, Spain, Sri Lanka, Svalbard and Jan Mayen, Tajikistan, Thailand, Tonga, Trinidad and Tobago, Turkey, Turkmenistan, Turks and Caicos Islands, Tuvalu, Ukraine, Uzbekistan, Vanuatu, Vatican City State, Virgin Islands (U.S.Thickeners that thicken everything.

Agar agar vs gelatin