BhavnaLooking for Gelatin substitutes? Below are some great alternatives. I love to prepare all kinds of desserts but many of them ask for Gelatin and it is not easy to find substitutes but here I will share where can we find these ingredients. I buy Agar, Xanthan and Guar gum from my local heath food market and Arrow root can be found easily at Indian grocers. I haven’t tried other substitutes yet but If I try, I will share here.
Agar, a product made from red algae, is the traditional gelling agent in many Asian desserts. Agar is a popular gelatin substitute in quick jelly powder mix and prepared dessert gels that can be stored at room temperature. Compared to gelatin, agar preparations require a higher dissolving temperature, but the resulting gels congeal more quickly and remain solid at higher temperatures, 104 °F (40 °C), as opposed to 59 °F (15 °C) for gelatin. Vegans and vegetarians can use agar to replace animal-derived gelatin.
Carrageenan is also derived from seaweed, and lacks agar’s occasionally unpleasant smell during cooking. It sets more firmly than agar and is often used in kosher and halal cooking.
Konjac is a gelling agent used in many Asian foods, including the popular konnyaku fruit jelly candies.
