and agar are common coagulants that are widely used in the food and pharmaceutical industries. Although they serve the same purpose and even share some similarities in appearance and uses, gelatine and agar-agar have some distinct differences in their chemical properties, sources, and uses.
First, gelatine and agar are chemically different. Gelatin is an animal-derived coagulant, usually extracted from the bones, skin, and connective tissue of animals. It is mainly composed of collagen and has good elasticity and coagulation properties.Chicken Collagen Agar, by contrast, is a plant-derived coagulant, often extracted from seaweed. It is mainly composed of natural polysaccharides such as galactose and hemifucose. These different chemical components give gelatine and agar agar different properties and uses.
Secondly, the solidification abilities of gelatine and agar are also different. Gelatine forms a strong gel at low temperatures and is often used in foods such as jellies, candies, and cheese. It has strong solidification ability and can remain stable at high temperatures. In comparison, agar has a weak coagulation ability,Collagen Peptides and other ingredients usually need to be added to enhance its coagulation effect. Agar is mainly used to make foods such as jelly, pudding, and solidified juice. It is also commonly used in pharmaceutical preparations as a coating agent for capsules.
Additionally, gelatin and agar have different uses. Due to its strong setting ability, gelatine is often used to make foods with special shapes and structures,5g Gelatin Sheet such as jelly pastries and cheesecakes. It can also be used as a stabilizer and thickener in foods, helping to improve their texture and taste. Agar, which is more commonly used to make crystal clear jellies and puddings, has a weak setting ability and can form a soft gel.
To sum up, although gelatine and agar are both coagulants, they have obvious differences in chemical properties, coagulation capabilities and uses. Gelatin is of animal origin, has strong coagulation ability, and is suitable for making various foods and medicines. Agar is of plant origin and has weak solidification ability. It is mainly used to make transparent jelly and pudding. Understanding these differences can help us select appropriate coagulants during food and pharmaceutical preparation to achieve the desired results.
By:SHELLEY