Gelatin is a protein derived from collagen (animal bones and connective tissue). It sets elastic, melt-in-the-mouth gels ideal for custards, panna cotta, and marshmallows.

How does gelatin thicken or gel?

Bloom gelatin in cold water, melt it gently (about 50–60°C), then cool. As it cools, its protein network traps water, forming a gel. Don’t boil—overheating weakens the set.

Can I make a vegan panna cotta without gelatin?

Yes. Use agar agar at about 0.7–0.9%. Boil 1–2 minutes to hydrate agar thoroughly, then chill to set. Agar gels are firmer and more heat-stable than gelatin.

What are reliable starter ratios for common thickeners?

Cornstarch: 1 Tbsp per cup liquid (slurry, then simmer). Gelatin: 0.5–1.5% (soft→firm). Agar: 0.6–1.0% (boil to hydrate). Xanthan: 0.1–0.3% for body (high-shear blend).

Why won’t my gelatin dessert set?

Common causes: under-blooming, boiling/overheating, or raw fruit enzymes (pineapple, kiwi, papaya) breaking down gelatin. Use canned fruit or heat the puree briefly.

Is agar stronger than gelatin?

Per equal percentages, agar sets firmer and remains stable at room temperature. Texture is more brittle; reduce dosage or blend for a softer bite.

How do I avoid xanthan gum clumps?

Dry-blend xanthan with sugar/salt first, then high-shear blend into liquid. No heat is required. Start low (≈0.15%) to avoid slimy mouthfeel.

Can cornstarch thicken acidic fruit sauces?

Yes, but acid and sugar can reduce viscosity. Add the slurry near the end of cooking or consider arrowroot for brighter, clearer fruit sauces.

agar agar

agar agar recipe

Agar Agar: The Plant-Based Gelatin Alternative You Need to Try

Q: What’s the basic agar ratio?

Use about 1/2–1 teaspoon agar powder per 1 cup (240 ml) liquid for soft to firm gels. Adjust for sugar, acidity, and alcohol.

Q: Can I re-melt agar gels?

Yes. Agar gels can be reheated until dissolved and then reset on cooling.

Q: Is agar vegan and allergen-free?

Yes. Agar is seaweed-derived, vegan, and typically allergen-free.

Q: How does agar compare to gelatin in texture?

Agar sets firmer and more brittle, while gelatin is softer and elastic. For delicate textures, use a lower agar dose.

February 12, 2022

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Updated September 27, 2025

Agar-agar is a seaweed-derived, vegan gelling agent that sets firm, glossy gels without animal gelatin. For most recipes, substitute at ~1 tsp agar powder per 1 cup liquid to achieve a firm gel, adjusting for acidity, sugar, and alcohol. Heat to a full simmer (90–100°C), dissolve for 1–2 minutes, then cool to set.

Agar-Agar: The Vegan Alternative to Gelatin

Looking for a vegan alternative to gelatin? Agar-agar, derived from red seaweed, creates firm gels for jellies, puddings, vegan panna cotta, and plant-based desserts. It’s vegan, non-GMO, allergen-free, gluten-free, and typically Kosher. Our agar offers outstanding gel strength (≈900 g/cm²).

Agar is sold as bars, flakes, or powder—our powder disperses and dissolves fast, making it the easiest and most economical to use. Simmer to dissolve, then pour and cool to set. Because it’s plant-based and flavorless, it’s ideal for vegan cheese, sauces, and desserts. It also has a higher melting point than gelatin, so finished gels stand up better in warm conditions.

Shop Agar-Agar Powder

Gelatin → Agar Substitution (with Bloom Equivalents)

Use this quick chart to convert common gelatin strengths to agar powder usage. Agar sets firmer and more brittle than gelatin at equal strength, so start at the lower end for soft gels and increase for sliceable gels.

Goal / Reference	Gelatin (Bloom)	Typical Gelatin Use*	Agar Powder % (by weight)	Rule of Thumb (per 1 cup / 240 ml)
Soft set (panna cotta)	200–250 Bloom	~0.6–0.8%	~0.35–0.5%	~½ tsp agar
Standard jelly	200–250 Bloom	~0.8–1.0%	~0.6–0.8%	~¾–1 tsp agar
Sliceable, firm gel	250 Bloom	~1.2%	~1.0–1.2%	~1–1¼ tsp agar

*Gelatin % varies by recipe. Always test a small batch when converting.

How to Use Agar: Temperatures, Acidity & Alcohol

Hydration & Dissolution: Whisk agar powder into cold liquid, bring to a full simmer (90–100°C), and maintain a gentle simmer for 1–2 minutes to fully dissolve.
Cool to Set: Agar sets as it cools (≈35–45°C) and holds up to ≈80°C—much higher than gelatin.
Acidity: Highly acidic bases (pH < 4) can weaken gels. Buffer with a pinch of sodium citrate or reduce acidity slightly.
Alcohol & Salt: High alcohol (>10–15%) or salt can inhibit gels. Reduce alcohol or increase agar slightly.
Sugar & Solids: Dissolved sugars and total solids increase gel strength—start low and adjust.

Download a Printable Conversion & Dosage PDF

Quick Recipe Mini-Cards

Classic Fruit Jelly (Sliceable)

For 2 cups (480 ml): Fruit juice 2 cups, sugar 2–4 tbsp, agar powder 2–2½ tsp.

Method: Whisk agar + sugar into cold juice → simmer 2 min → pour → cool to set.

Vegan Panna Cotta (Soft)

For 2 cups: Plant milk 1¾ cups, coconut cream ¼ cup, sugar 3–4 tbsp, vanilla, agar 1 tsp.

Simmer 1–2 min → pour into molds → chill.

Spherified Pearls (Gel Shell)

For fruit pearls, see Spherification Guide and Sodium Alginate. Agar can form noodle/strand gels; alginate is better for true pearls.

Troubleshooting & Pro Tips

Grainy / weak set: Not fully dissolved—bring to a true simmer and hold 1–2 minutes; whisk well.
Weeping (syneresis): Too much acid/salt or too little agar—buffer acidity (sodium citrate), adjust dosage.
Too brittle: Reduce agar slightly or blend with a softer hydrocolloid (e.g., small % locust bean gum).
Won’t set in high alcohol: Reduce alcohol % or raise agar a little; heat thoroughly.
Cloudy gels: Clarify base or dissolve agar separately, then combine.

More Agar Resources

Explore our Agar-Agar Guide, buffer with Sodium Citrate in acidic bases, and browse the Hydrocolloid Resources Hub for charts and calculators.

Shop Agar-Agar Powder

Frequently Asked Questions

What’s the basic agar ratio?

~½–1 tsp agar powder per cup (240 ml) for soft to firm gels, depending on sugar/acid.

Do I need to boil agar?

Bring to a full simmer (90–100°C) and hold 1–2 minutes to fully dissolve. Then pour and cool to set.

Why didn’t my gel set?

Likely under-heated, too acidic, or too much alcohol/salt. Re-melt and simmer longer; buffer acidity if needed.

Can I re-melt agar gels?

Yes—reheat to dissolve and reset (agar is thermoreversible above its melt temperature).

Is agar vegan and allergen-free?

Yes—it’s seaweed-based, vegan, and typically allergen-free.

How does agar compare to gelatin in texture?

Agar is firmer/more brittle; gelatin is softer/elastic. Adjust agar lower for delicate textures.

Have a great recipe or photo to share? Tell us about it—we love featuring community creations.

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About the Author

Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools.

— Ed

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Agar Agar: The Plant-Based Gelatin Alternative You Need to Try