Agar Agar vs Gelatin Conversion Table: Strength, Texture & Heat Differences

Agar Agar vs Gelatin Conversion Table

When to use: when replacing gelatin with agar (or vice versa) and you need a realistic starting point—not a mythic 1:1 swap.

These are practical kitchen ranges. Agar strength varies by brand and form—start low and adjust.

Texture & Gel Strength Comparison

When to use: when mouthfeel matters more than “will it set.”

Heat & Temperature Behavior

When to use: for hot applications, plated desserts, or buffet settings.

When Can Agar Replace Gelatin (and When It Can’t)

• Works well: terrines, aspics, hot-set gels, vegan desserts, plated elements that must hold shape.
• Problematic: panna cotta, mousse, marshmallows, anything relying on elasticity or melt.
• Common fix: reduce agar and blend with another hydrocolloid for flexibility (context matters).

Frequently Asked Questions

Is agar agar stronger than gelatin?

Yes. Agar forms a much firmer gel at lower concentrations and does not melt at body temperature like gelatin.

Can I replace gelatin with agar 1:1?

No. Agar is typically used at roughly one-third to one-quarter the amount of gelatin—and the texture will still be different.

Why does agar feel brittle compared to gelatin?

Agar forms a rigid gel network, while gelatin forms elastic protein chains that stretch and melt.

Does agar need to be boiled?

Yes. Agar must be heated to fully hydrate and activate before it will set properly.