What are the key differences between gelatin and agar agar?

Gelatin and agar agar are commonly used gelling agents, although they have extremely contrasting characteristics. There are many recipes in which these are mentioned as if they were substitutes for one another, but this is not always the case. The selection of gelatin vs agar agar is likely to determine everything from appearance to structure of the dessert.

Key differences between gelatin and agar agar

Source

The source of gelatin and agar-agar is the essential difference between the two. Gelatin is an animal based protein, and is derived from collagen (obtained from the bones of different types of animals including pigs). Therefore, vegetarians do not consider gelatin to be acceptable. Agar agar is made from algae, which makes it suitable for vegetarians.

Texture

The contrast is very evident in texture. Texture of gelatin is soft and elastic that melts on the palate. It starts melting at 35°C, just like body temperature, thus creating a creamy dessert that melts on the palate, such as mousse and panna cotta. Texture of agar agar is firm and brittle, and unlike gelatin, it does not melt on the palate but cracks.

Preparation method

Moreover, their processes for preparation vary greatly. For instance, gelatin has to be bloomed first in cold water before being subjected to heat without boiling it. On the other hand, agar agar requires heating for at least five minutes before it can be utilized due to its need to undergo the process of gelation.

Temperature

Temperature is very much a factor as well. Any dessert that is prepared with gelatin needs to be kept at a cooler temperature than a room temperature environment. Otherwise, the dessert will easily melt. In contrast, agar is able to be stored at any room temperature and will not melt.

Usage

As far as their applications go, gelatin performs better in soft desserts like mousses, mirror glazes, and marshmallows. On the other hand, agar agar is more appropriate for firmer jelly preparations and dishes where clear cuts are needed.

Replacement of gelatin by agar is quite difficult to do. This is because agar is much more powerful than gelatin; about a teaspoon of agar equals a tablespoon of gelatin. The incorrect proportions may lead to either overly firm or soft desserts.

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