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Can I replace agar-agar with gelatin or pectin?

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The gelling agent, which is 80% fiber, provides the desired structure, its stability, and moisture. Due to its vegetable origin, agar-agar is popular with vegetarians. The natural polysaccharide is made from red algae, unlike the gelatin made from the connective tissues, bones and skin of animals.

The product is used in cooking for thickening, making marmalade, marshmallows, jams, jellies, sauces, soups. The low-calorie gel-forming polymer can be included in menus for weight loss. It has a neutral odor, is resistant to heat, and is healthy.

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If you don’t have agar-agar in your kitchen, use other gelling products.



The food additive E 449 is made from the hyalacturonic acid of aquatic and terrestrial plants. It replaces the original polysaccharide in the preparation of jellied confectionery, fruit desserts, sweet baked goods, ketchups, and ice cream.

A distinction is made between yellow pectin and thermally reversible NH pectin. In the first case, the gelling agent during cooking requires the addition of lemon juice, large amounts of sugar, does not solidify again after reheating the mass.

NH pectin dissolved in liquids solidifies well with little sugar, is heat resistant, thickens products, dishes repeatedly after heating. When replacing one part agar-agar, take 3 parts of the alternative product instead of one part.

Corn starch.

Corn starch

High-calorie white powder with a yellowish tint is used as a thickener in baked goods, kissels, sauces (including mayonnaise), puddings, desserts, curries. The product is good because it can be diluted not only in cold water but also in hot water and retains its properties and nutritional value.

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Corn starch is gluten-free, suitable for people with celiac disease. In addition, the alternative controls blood sugar levels, recommended for inclusion in the diet for diabetes.

Instead of 1 tbsp. of agar-agar flakes, 2 tbsp. of starch is used. The powdered form is substituted in an identical amount. Corn starch is diluted in water in the ratio of 1:2 before adding it to the dishes.



Starch flour from roots, fruits of tropical plants (maranta, turmeric, canna, cassava, arronica, banana pulp) is used in cooking to thicken jelly desserts, gravy, baked goods, hot chocolate. The product is especially good when added to pie fillings, dough for pancakes, cookies, egg-based custards.

Arrorut is flavorless, odorless, and gluten-free in composition, resembling potato starch in appearance. The product retains the jelly-like consistency of foods in frozen form, does not leave a specific aftertaste.

The fat-free supplement is fully absorbed by the body, thinning the blood, normalizing the metabolism, and does not cause allergic reactions. Arrorut duplicates agar-agar in the same proportions as corn starch.



A tasteless solid of animal collagen containing 87% protein, vitamin PP, phosphorus, magnesium, calcium, copper, and iron in significant amounts.

Gelatin, which thickens jelly-like foods, rejuvenates the skin, cleanses the liver, maintains hormonal balance, helps build muscle tissue, and strengthens the immune system.

When replacing 2 g of the original supplement, 16 g of gelatin will be needed. Keep in mind that interchangeability is more appropriate for filling dishes.

Xanthan gum.

Xanthan gum

The additive E 415, produced by fermentation of corn sugar by the bacteria Xanthomonas campestris, is used to bind ingredients, thicken, and gellate components.

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Xanthan gum is introduced into recipes for syrups, salad dressings, cheesecakes, vegan cheeses, sauces, soups, baked goods, including gluten-free.

The additive is safe for consumption. In addition, it controls blood sugar levels and improves cholesterol metabolism. Gum in liquid dissolves quickly, forming a viscous solution. The substitute is used in recipes in the proportion 1:1.



An E407 stabilizer extracted from red algae, capable of swelling and gelling liquids. Carrageenan or carrageenan is a light brown granular powder, tasteless, odorless, and well soluble in water. In addition to its gel-forming properties, it binds immiscible components.

In the confectionery industry, the polymer is introduced into recipes for marmalade, jelly candies, mousses, and sweet baked goods. Carragen is added to baby food, bakery products, canned fish, marinades, ice cream, and cream.

The food additive has antitumor, antiviral, antibacterial, and anti-inflammatory effects on the body, and heals mucosal ulcerations.

When using the substitute in cooking, a tablespoon of powder is dissolved in a glass of water.

Guar Gum

Guar Gum

Gum from the guar gum bean is completely safe and even has beneficial effects when introduced into the diet. The thickener E412 improves calcium absorption, metabolism, binds and removes toxic substances, reduces appetite, which contributes to weight loss.

A fine crystalline white powder turns into a gel when dissolved in liquids of any temperature. Guar gum acts as an emulsifier, viscosity regulator, elasticity, increases the volume of the product.

The additive E412 is used to improve the texture of baked goods, increase the consistency of sauces, stabilize the structure of yogurts, jams, jellies, cheeses, desserts.

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Powdered agar-agar is substituted for guar gum in an equal amount.

When duplicating agar-agar with alternative products, note that jams, marshmallows, and marshmallows are better thickened with pectin, jellies, and mousses with gelatin, and substitutes are not suitable for Bird’s Milk Cake.

The articles on this site are for information purposes only. The site administrators are not responsible for attempting to apply any recipe, advice or diet, nor do they guarantee that the information provided will help or harm you personally. Be cautious and always consult a doctor or nutritionist!

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