Natural gelling agent made with a mixture of seaweed, without animal products.Agar-agar or Kanten is made on the basis of a mix of seaweed. It is used in Japan as a natural gelling agent and allows to avoid the use of gelatine obtained on the basis of animal products. It has various advantages: it is rich in calcium, but not in calories, it can be diluted very easily and it has an absolutely neutral taste.Usage: It is suitable for all dishes, both spicy and sweet, the preparation of which requires a gelling agent : jellies, jam, desserts, aspics… The gelling capacity depends on the acidity: acid preparations will need a bit more Agar-Agar. Do not combine it with chocolate or kiwi, as they will neutralise its gelling effect.Use: for jam: 4 g Agar-Agar in powder for 1 kg of cleaned fruit or 1 l of fruit juice. Bring the fruit and the Agar-Agar to the boil, then add the sweetener of your choice. Let it boil until it reaches the desired consistency.Ingredients: Agar-Agar (organically grown).Nutritional information per sachet (2g):Energy: 15 kJ / 4 kcalFats: 0.00 g– of which satures: 0.00 gCarbohydrates: 0.08 g– of which sugars: 0.00 gFibre: 1.67 gProtein: 0.02 gSalt: 0.00 gUnit price: 349.17 EUR/kg
