What can replace gelatin, so that the taste of the dish does not change?

Can I replace gelatin? This issue is very acute for those people who are professionally engaged in the manufacture of confectionery products and can not wait until it freezes. Also interested in this are people who do not eat pork or substances made on its basis. To their delight, there are several products that can replace gelatin.

What products can replace gelatin?

So what can replace gelatin? You can do this with the following products of plant origin:

1. Agar-agar is the most commonly used gelatin substitute. Replacement occurs in a one-to-one ratio.
2. Carragen is Irish moss. 30 grams of this product is able to turn 1 cup of liquid into jelly.
3. Kudzu is the most popular thickener in Japan. Turns the liquid into jelly at a proportion of two tablespoons per glass of liquid.
4. Guar gum - products are made from guar beans. A fairly complex substitute, because before doing it you need to do a lot of preparation activities.
5. Xanthan gum. With gelatin is used in a proportion of 2: 1, respectively, instead of two teaspoons of gelatin, there is one teaspoon of xanthan gum.
6. Arrourut is starch, which is extracted from a tropical plant from the genus Maranta.

In addition to the above products, instead of gelatin, starch (one of the worst substitutes) and pectin is used.

Each of these products can be used to replace gelatin, but something more, and something less.

Can I replace gelatin with agar agar and vice versa?

Agar-agar is considered one of the best substitutes for gelatin, but it is not recommended to replace it with gelatin. This is due to the specific properties of each product.

The main properties of agar-agar are as follows:

• Freezes in a short time;
• Even in spite of high temperatures it remains in the jelly state;
• It can be completely dissolved only at a temperature exceeding 90 degrees;
• Can not be dissolved with cold water;
• If there is such a need, then it can be re-dissolved, and it will again freeze;
• Has a small number of calories;
• At a temperature of +35 degrees takes the form of a dense and pure gel;
• Refers to the vegetable type of products, so there is no smell or taste.

The main properties of gelatin are:

• Refers to products of animal origin;
• Has a meat taste;
• Has a high calorie content;
• At high temperatures it melts;
• Long enough to freeze.

Analyzing the properties of these products, you can see that agar agar can be replaced with gelatin, but it is undesirable. Especially when it comes to making sweet dishes (cakes, creams). After all, the combination of a sweet cream with a taste of meat is not the best option. Therefore, you can replace gelatin with the above product, but not vice versa.

Should gelatin be replaced with starch?

Can I replace gelatin with starch? No, it is not worth it, because it is not able to take a jelly-like shape.

Starch can be used as a thickener in a pudding or in a jelly. The most dense consistency is obtained by using rice starch, the least dense is when using potato starch.

Should gelatin be replaced with pectin?

How can I replace gelatin at home? Pectin is as good a substitute as agar-agar. In its properties, it is also a natural plant thickener.

To pectin properly replaced gelatin, it is necessary to mix it with sugar. The last should be twice as much as pectin. The liquid, in which the gelatin substitute will be added, must be brought to a boil, and then let it boil for a few more minutes.

Should gelatin be replaced with carrageenan?

How can I replace gelatin? Carragen is a product created from Irish moss. Replacing them gelatin is only when preparing the following dishes:

• Marmalade;
• jam;
• jam;
• confiture;
• paste;
• souffle.

To prepare creams for cake or other jelly-like products, carrageenan will not do.

It is often used to replace gelatin in a vegetarian kitchen.

Should gelatin be replaced with guar gum?

How can I replace gelatin? Guar gum will be a wonderful substitute for gelatin if you observe proportions. Gum effect of guar gum is six times higher than the gelling effect of gelatin, so during cooking it is important not to forget about it.

It should be noted that the addition of guar gum to both liquid and dry ingredients is prohibited. You must first add this product to liquid ingredients, and then to dry. Then dry and liquid ingredients are poured into one container and thoroughly mixed to prevent lumps from forming.

Is it worth replacing gelatin kudzu?

This product is able to replace gelatin only when making sauces or gravy. It is better not to add kudzu to cakes.

To create a gelling effect, you need to add two tablespoons of kudzu to one glass of liquid.

Should gelatin be replaced with a sprinkler?

Suitable for gelatin replacement during thickening of acidic liquids. But at the same time, dairy products can not be thickened with arrourut, since their interaction with this product leads to clotting.

Do not use arrourut to thicken those products that will later be exposed to high temperatures.

Before adding the arrourut to the hot liquid, it should be dipped in a cold liquid, and it is not recommended to heat this product for more than 30 seconds.

After analyzing all the products with which it is possible to replace gelatin, it can be noted that each of them has certain properties and is not able to replace gelatin in all recipes. The only exception is agar-agar. This product is able not only to replace gelatin, but also has a lot of advantages. Therefore, if a problem arises before you replace gelatin, boldly choose agar-agar. You can be 100% sure that you will not regret it.