What are the differences between gelatin and agar? Discover them in our video!

As part of our ongoing commitment to providing relevant and valuable information about our products and their applications in the industry, we have prepared this video in which we explain the main differences between food-grade agar and gelatin and the numerous advantages of using agar in your industrial processes.

One of the fundamental differences between gelatin and agar lies in their origin and composition. While gelatin comes from animal collagen, agar is a plant-based gelling agent extracted from seaweed. This distinction makes it a relevant option for culinary applications that require vegetarian or vegan alternatives.

It is important to highlight that agar has six times more gelling capacity than gelatin and can gel at room temperature, which offers advantages in the preparation of desserts and foods that do not require refrigeration. Additionally, agar is more stable than gelatin at higher temperatures, making it suitable for use in various culinary applications.

Smaller amounts are also required for the production of this gel.

Contact our team for more information!