![]() What Is It? Pectin is a plant-based polysaccharide which is found naturally in the skin of certain fruits such as apples and oranges. Consider using another alternative if your dish requires a soft melting texture. ![]() Once the agar is dissolved, the liquid can be poured into the desired mixture to be set at around 38-40✬.Īvoid Using In: Unfortunately, agar agar does not melt very well, and so may produce a hard set to your final dish. Agar agar is activated by soaking the sheets or powder in boiling water for approximately 5 minutes. How To Use: You should generally follow the instructions on the specific packet of agar agar, as each type may vary in its strength and binding ability. From a basic clear jelly to enrobe a vegan pork-less pie or line a fruit-flan sponge, to more complex coconut crèmes and panna cotta, ice creams and light mousse desserts. Agar agar is extremely versatile, and as such, is used in a range of great vegan recipes, including fruit and vegetable purees, custards, creams, and sweets. Use In: Agar agar can be used in a whole host of vegan desserts and eats. Therefore, you may need to invest in a pair of hyper-accurate digital scales. Agar agar comes in the form of a flavourless and colourless powder, which sets extremely firmly – more so than traditional gelatine gram for gram.Īgar agar is very strong! You will only require 0.9g to set 100ml of neutral liquid (you’ll need 1.3g when using an acidic liquid). What Is It? Extracted from red algae, agar agar was discovered in the mid-17th century in Japan, later being recognised internationally for its incredible gelatinising abilities. Pour into your mouldĪvoid Using In: Products which are designed to be gluten-free or suitable for those with coeliac disease. Mix the powder into the cool liquid before heating to 70✬ (if you are adding sugar, this is the time to dissolve the sugar in the solution). ![]() ![]() How to Use: Carrageenan typically comes in a powder, of which you will need 1.5g per 100g of cool liquid. Carrageenan is extremely versatile, owing to its flavourless and odourless profile. From soups and consommés to jellies and cakes. You can use this sea-dwelling thickening agent in a variety of both sweet and savoury dishes. Use In: Use in soups, ice creams, puddings desserts and jellies.Ĭarrageenan is used in the food industry widely, but can also be bought from specialist suppliers. Instead, opt for another alternative, such as pectin, where possible. It is therefore advised that consumers with bowel or digestive diseases or sensitivities should avoid using carrageenan as a thickening agent. The use of carrageenan has been linked to digestive sensitivity in certain individuals. It is rich in polysaccharides and is commonly used as a thickener in many vegan products which require gelatinisation or stabilisation. What Is It? Also known as Irish Moss, carrageenan is a type of dried seaweed extract. You can use xanthan gum to stabilise air bubbles in a mousse or when using aquafaba.Īvoid Using In: Extremely sweet recipes. If your recipe is sweet, you could consider mixing the powder with sugar crystals to prevent the gum from hydrating unevenly within the mix. To use xanthan gum, sprinkle the powder (according to instructions) onto the liquid, and then blend evenly. How To Use: Xanthan gum hydrates rapidly, with very little odour or flavour. This means xanthan gum is unsuitable for certain sweets and sweet treats. Xanthan gum can also be used in ice creams to stabilize the crystal formation of ice within the liquid as it sets.Įnsure that your recipe contains less than 60% sugar as a total, as the xanthan gum may have difficulties setting in extremely sweet recipes. Xanthan gum is commonly used to prevent the splitting of sauces and liquids such as custards and jellies. Use In: Use in baked recipes such as lemon pies, baked cheesecakes and key lime pie. Xanthan gum is sold as a white powder, similar to that of cornflour, with a slightly grainy texture. What Is It? Xanthan gum is a polysaccharide, similar to that of pectin, which is a naturally occurring by-product of bacterial fermentation. Luckily for us, there are many plant-based gelatine alternatives these days, no bones required. Unable to be sold to customers, these bones are a by-product of the meat and dairy industries, and are often traded to food manufacturers, who create gels and powders for use in food products. However, regular and commonly bought gelatine is, rather nauseatingly, made from the bones of animals. Thickening a blancmange, creating a vegan jelly, perfecting the ultimate aerated chocolate mousse cake or making a light and fluffy cheesecake for an event? Gelatine is traditionally called upon in such instances. ![]() These very vegan alternatives to gelatine will become the perfect substitutes for your binding, thickening and structural culinary needs, says Charlotte Willis. ![]()
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