Pectin, agar agar or carrageenan: choosing a gelling agent
Compare pectin, agar agar and carrageenan by base, process and texture, from high-sugar jam to sliceable gels and milk desserts.
Blog
RSS-
Read now -
Sodium alginate and agar agar: different gelling processes
Read nowCompare calcium-driven alginate gels with agar gels formed on cooling, including liquid centres, cold-oil pearls and suitable water phases.
