Veg Source: other vegetarian gelling agents

[Guest guest]

Vegetarian Gelling Agents

 

Introduction -- Agar Agar -- Carrageen -- Gelozone

 

 

Introduction

Gelatine is an unacceptable product to vegetarians as it is a by-

product of the slaughterhouse industry, being made of protein derived

from animal bones, cartilage, tendons and other tissues such as pig

skin. Isinglass, used in fining some alcoholic drinks, is a type of

gelatine from the air bladders of certain kinds of fish. Aspic is

also unsuitable, as it is made from clarified meat, fish or vegetable

stocks and gelatine.

However, there are various alternatives available, which do not

contain any animal products whatsoever. These include agar agar,

carrageen and a proprietary product called Gelozone.

 

Agar Agar (E406)

Probably best known to many as the culture growing medium used in

petri dishes in school science laboratories! Also known by its

Japanese name Kanten, agar agar is derived from the gelidium species

of red sea vegetables.

For culinary purposes, it is available in different forms: bars,

flaked or powdered, although in this country you are most likely to

find it flaked or powdered only. Natural agar agar is unflavoured

producing a firm, clear jelly and is rich in iodine and trace

minerals and has mildly laxative properties.

 

The flakes are produced by a traditional method of cooking and

pressing the sea vegetables and then naturally freeze-drying the

residue to form bars which are then flaked for easier packing and

transport. They are preferable to powdered agar agar which, although

cheaper, may be chemically processed using sulphuric acid to dissolve

the starches, and inorganic bleaches to neutralise the colour and

flavour.

 

Agar agar has stronger setting properties and, unlike gelatine which

requires refrigeration to set, it will set at room temperature after

about an hour - although it is advisable to store dishes gelled with

agar agar in the fridge as it is a high protein food.

 

The gelling ability of agar agar is affected by the acidity or

alkalinity of the ingredients it is mixed with, also by factors such

as the season of the seaweed harvest! More acidic foods, such as

citrus fruits and strawberries, may require higher amounts of agar

agar. Some ingredients will not set with it at all such as: kiwi

fruit (too acidic), pineapple, fresh figs, paw paw /papaya, mango and

peaches, which contain enzymes which break down the gelling ability

(although cooked fruit seems to lose this effect), chocolate and

spinach.

 

Flaked and powdered agar agar need to be used in different

proportions, unfortunately many recipes do not specify which is being

called for, but here are a few guidelines:

 

Powdered agar agar can be substituted for the same quantity of

powdered gelatine in a recipe.

 

For every teaspoon of agar agar powder, you should substitute a

tablespoon of agar agar flakes.

 

For a firm jelly you require approximately 2 teaspoons of powder or 2

tablespoons of flakes per 1 pint / 600ml of liquid.

 

Agar agar should be soaked in the liquid first for 10-15 minutes,

then gently brought to the boil and simmered while stirring until it

dissolves completely, this will take about 5 minutes for powder and

10-15 minutes for flakes. Unlike gelatine, agar agar can be boiled

and can even be re-melted if necessary. If you are unsure as to the

setting ability of your gel, test a small amount on a cold saucer -

it should set in 20-30 seconds, if not you may need more agar agar,

if too firm - add some more liquid.

 

Carrageen (or Carragheen)

Also known as Irish Moss, this dense, reddish purple seaweed grows in

the temperate North Atlantic coastal waters around the West of

Ireland, France and off North America's coastline. It is harvested

and sun-dried which bleaches it to a yellowish brown colour. Rich in

iodine and vitamin A, it produces a softer gel than agar agar.

Carrageen requires thorough rinsing before use. It needs to be soaked

and then well cooked with the liquid to be set and does not dissolve

completely. Carrageen Mould is a traditional Irish pudding made by

soaking 1/2 z/10-15 gm carrageen in water, draining and adding it to

1 pint/600 ml of milk, bringing it slowly to the boil and simmering

it for 20-30 minutes, straining it and allowing the strained mixture,

which can be sweetened, to set on cooling.

 

Carrageenan (E407) is a by-product of carrageen and is used

extensively as an emulsifying, thickening and gelling additive in ice

creams, jellies, biscuits, milk shakes and frozen desserts, even in

some cosmetics and medicines!

 

" Gelozone "

This is a proprietary product made of carrageenan (E407), locust

(carob) bean gum (E410), guar gum (E412).

It does not set as firmly as agar agar and has a slightly cloudy

appearance. Gelozone is also prepared differently.

 

1tsp / 5ml will set 1 pint / 600ml liquid. The powder should be

sprinkled onto cold liquid, which is then very gently heated until

just steaming, stirring all the time. Do NOT allow the mixture to

boil or the Gelozone will not gel. It sets very quickly and requires

refrigeration.

 

vegsource.com