Gelatin is an important component in many recipes, since it provides thickness and structure. There are various preparations, sweet and savoury, that list gelatin among their ingredients, such as panna cotta with strawberry coulis, the meringue milk mousse cake, or the pomace cream mousse.
Technically, gelatin is a tasteless, colorless and clear protein which is used as a food ingredient throughout the world. It is a key factor in many recipes to thicken and create a gel-like texture, such as jelly beans and marshmallows. Gelatin usually comes in powder or sheet form, and in both cases, it needs to be activated in liquid to work.
Replacing gelatin in a recipe can be tricky, especially if it doesn’t include meat, eggs, or dairy. While there are many creative ways to substitute this ingredient, there are some alternatives that work better than the rest. Agar-agar, carrageenan and pectinare three of the best substituteswhich work wonderfully when making your own jams, mousses and even ice creams successfully. While traditional gelatin is obtained from animal collagen, vegetable substitutes come mainly from seaweed extracts.
This is the vegetable substitute best known. It’s kind of japanese red algae which is usually sold in powdered or flake form, or as strips of washed and dried seaweed. Prized for its versatility, since it does not add color; smell; No flavor, it only modifies the texture of the food. Unlike animal gelatin, agar-agar requires reaching 90 ºC to achieve its gelling power. Like this virtue, it is also capable of gelling hot liquids, which is why it is highly valued in pastry shops.
Powdered agar dissolves easily in water, requiring no cooking. Once it comes into contact with the liquid, it can absorb up to 100 times its weight, giving rise to a jelly. This results in a excellent gelatinous texture and this makes it perfect for desserts based on custards, mousses, puddings or fruit gels.
Available at most supermarkets or specialty stores, it will last up to a year as long as it is kept tightly sealed and in a cool, dark environment.
2. Carrageenan
Also know as irish mossYes, this is another popular gelling agent. Unlike agar-agar, this is slightly smoother and is more commonly used for a melt-in-your-mouth texture.
Carrageenan is also extracted from red algae, and is a popular ingredient in a wide variety of processed foods as a stabilizer, thickener and gelling agent, in preparations such as sausages, dairy products, confectionery and more. Available in powdered or dried seaweed form, in the case of the latter, carrageenan must be soaked for around 12 hours and then boiled before use. It is considerably more difficult to find and is most likely available in online stores only.
3. Pectin
Have you ever wondered what gives jams and preserves that gelatinous consistency? Usually it is due to natural pectin in fruit that is cooking Pectin resides concentrated in the skins of fruits, generally apples, citrus (lemons, oranges, tangerines, grapefruit) and red fruits (blueberries, currants, blackberries, raspberries).
Pectin is generally found in specialized stores, and in powder form. For a better result, it is recommended to mix the pectin with sugar, before adding it to any preparation. Pectin solidifies in the presence of an acid medium, so it is always better to add lemon juice to preparations with pectin, such as homemade peach jam. There is no exact ratio for how to substitute pectin for gelatin, rather it is more of a process of experimentation.
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Also, there are commercial vegetable gelatin mixes. While not an ingredient by itself, some brands offer products made from a mixture of different plant-based ingredients, usually one of the above, with added acidity regulator and firming agents to act as a similar gelling agent. to the jelly These store-bought vegan gelatin substitutes tend to be used as a 1:1 replacement for regular gelatin in most recipes. Or better, follow the manufacturer’s instructions for the best result.
Image | Image 1: porosolka, Image 2: Iryna Kaliukina, Image 3: Qwart
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