What is the difference between gelatin powder and agar?

Difference Between Gelatin Powder and Agar:

1. Fish gelatin powder is a protein gel extracted from fish fat and fish skin. Fish gelatin powder is used in a wide range of applications, not only for homemade jelly, but also for making various desserts such as mousse cakes. Pure protein, no starch, no fat, not only low-calorie healthy low-calorie food, but also can replenish a large amount of collagen in the skin.

Compared with the finished jelly powder, the amount of fish gelatin powder is more economical, and does not contain flavors, pigments and other additives, you can adjust the taste as you like during the production process, adding coffee, juice, green tea powder, coconut milk, etc. to make a variety of unique flavor jelly.

2. Agar is a polysaccharide extracted from seaweed, which is one of the most widely used algins in the world. It has a wide range of applications in the food industry, pharmaceutical industry, daily chemical industry, biological engineering and many other aspects, agar used in food can significantly change the quality of food, improve the grade of food. Very high.

Its characteristics: it has physical and chemical properties such as coagulation, stability, can form complexes with some substances, and can be used as thickeners, coagulants, suspending agents, emulsifiers, preservatives and stabilizers. It is widely used in the manufacture of oranges and various beverages, jelly, ice cream, cakes, gummies, canned food, meat products, eight-treasure porridge, white fungus bird's nest, soups, cold foods and so on.

Agar can be used as culture medium, ointment base and other uses in the chemical industry and medical research.

Agar is a polysaccharide extracted from seaweed and is currently one of the most widely used algins in the world. It has a wide range of applications in the food industry, pharmaceutical industry, daily chemical industry, biological engineering and many other aspects, mainly as a gelling agent and stabilizer for candy, jelly, New Year's soup, canned food, ham, enema, etc.; thickeners and stabilizers for jams, peanut butters, tahini, etc.; stabilizers for cold foods such as ice cream and sorbet; Dispersing suspending agent and stabilizer for various fruit juices and beverages. Agar is used in food to significantly change the quality of food and improve the grade of food.

Very high. Gelatin (gelatin - American spelling or gelatine - English spelling, commonly used to make jellies and other desserts) is made from boiled animal bones,** and tendons. Relatively inexpensive.

Fish gelatin powder is a fish scale extract and is also less expensive.

The uses are similar, but of course agar is the highest quality.

I know about gelatin powder, but I don't know about agar.

1. Agar and fish gelatin are almost not related, but they are actually two completely different and unrelated things.

2. Agar: Agar is composed of two parts: agarose and agaropectin, and the agarose as a gelling agent is a non-ionic polysaccharide without sulfate (salt), which is a component of gel formation, and its macromolecular chain chain is accompanied by 1,3 glycoside bonds alternately connected -D-galactose residue and 3,6-endoether-L-galactose residue.

3. Fish maw: the dried product of fish bladder, rich in gum, hence the name fish maw, also known as fish maw and fish maw. Fish gelatin can enhance the digestion and absorption function of the gastrointestinal tract, improve appetite, and help prevent and treat loss of appetite, indigestion, constipation and other diseases; It can enhance the toughness and elasticity of muscle tissue, enhance physical strength, and eliminate fatigue; It can strengthen cranial nerve function, promote growth and development, improve thinking and intelligence, and maintain normal secretion of glands.

Therefore, it can improve immunity, and it is more suitable as a tonic for people with weak constitution, loss of true yin, and mental overwork.

Gelatin (gelatine translates to: gelatin).

Also known as gelatin powder or gelatin, it is a gelatinous substance extracted from animal bones, translucent yellow-brown, and has a fishy smell. When using, it needs to be fully soaked in cold water to expand and then dissolved in water. It is commonly used to make mousse cakes, jellies and puddings.

Gelatin has a low condensation point and needs to be refrigerated.

The characteristics of gelatin-based confectionery: smooth taste and melt in the mouth.

Gelatin (it's fish gelatin!) ~）

Also known as gelatin tablets, it is a flake gelatin. After processing, it is a transparent flake, almost no fishy smell, and the quality is relatively high, so it is necessary to pay attention to moisture-proof preservation. One gelatin tablet is approximately equal to 1 2 tsp of fish gelatin powder.

Usage and characteristics are the same as gelatin agar.

Compared with animal gels such as gelatin (gelatin, gelatin) and gelatin sheets (gelatin tablets), agar is a plant gel extracted from seaweed.

When using, take an appropriate amount and put it in boiling water to dissolve, and then mix it with juice or something else, which can be made into jelly and Chinese-style parfait or cold cake.

Agar has a higher condensation point than gelatin and can be coagulated at room temperature.

The characteristics of dim sum made with agar: the taste is crisp and hard, and it tastes a little powdery.

You can use both jelly, but the taste is slightly different.

Fish gelatin is an animal-based gelatin extracted from fish scales and bones, which can be used to thicken food or industrially bind. Its composition is similar to that of gelatin extracted from pig skin and bones. The amount of food-grade fish fillet gel is small, ** high, and the substitute agar is generally used.

Fish gelatin can be used to make mousse cakes, and agar can be used to make pudding.