Substitutes for Unflavored Gelatin
Unflavored gelatin is a popular solidifying agent used in desserts, various food molds and many other applications. Available in powdered and sheet form, gelatin is derived from livestock and thus is not a vegetarian-friendly ingredient. There are several alternatives to gelatin that yield similar results. Does this Spark an idea?
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Agar
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Agar, also called agar-agar, is derived from seaweed, making it an excellent vegetarian alternative to unflavored gelatin. Agar is a stronger gelling agent and may require that you reduce the amount called for in your recipe.
Pectin
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Pectin can be used as a gelatin substitute in some applications. Pectin solidifies best in dishes requiring sugar, such as jams, jellies and desserts. Follow the measurements on the package, as usage instructions vary based on the type of pectin you purchase.
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Xanthan Gum
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Xanthan gum is commonly used in commercial salad dressings and other thickened liquids. As a substitute for unflavored gelatin, xanthan gum tolerates high sodium and is water-soluble, making it easy to dissolve in recipes.
Carrageenan
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Carrageenan is derived from red algae known as Irish moss. Carrageenan creates a jelly-like body for puddings and similar items, and is used to reduce crystallization in ice cream, resulting in a creamy, smooth texture.
Kudzu
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The shaft of the kudzu vine has a high starch content, making it a useful gelling agent when cooked down. Kudzu vines overtake areas very rapidly and as such are discouraged and eradicated in many areas.
Guar Gum
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Guar gum is extracted from guar beans, and is a leading export in India and Pakistan. Guar bean production in America is limited to Texas and the southwestern portion of Oklahoma. Guar gum powder can be used in similar applications as gelatin powder.
Arrowroot
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Arrowroot powder is an alternative thickening agent that provides a glossy finish to your dish. Arrowroot tolerates acids and freezing well, but is not suitable for use with dairy products because the combination creates a gummy texture.
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