- Agar-Agar is a vegetabilic alternative to gelantin and suits vegetarian meals and desserts. While gelantin is made from butchered pigs the Agar-Agar comes from dried seaweeds.
- Agar-Agar gives a glutenous texture for candy, jam and desserts. Note that there is a difference between the doseage of Agar-Agar powder and flakes.
- Agar-Agar turns glutenous at about 35 degrees celcius.