Agar Agar from Jacob Hooy can be used as a gelling agent, for example to making jams and jellies or as an binder for soup and sauces. It is a vegetarian alternative to gelatin.
Use the agar agar as indicated in your recipe.
To be used as gelatin and to replace gelatin. 1 g of agar agar replaces approximately 3 g of gelatin.
|Agar Agar||40 g|
|Nutritional value per 100 g|
|Nutritional value||Per 100 g|
|Of with saturated||0 g|
|Of with sugar||0 g|