Hagar vs. Gelatin - what's the difference?

Most people know about the gelatinous properties of gelatin. It is a key ingredient in jelly, jam, and even jelly beans.

It is also starting to make a name for itself as a way to increase collagen in your diet, as a health supplement.

Agar, also known as agar-agar, is lesser known, but increasingly popular, especially in vegan cooking. It is currently the most popular vegetable gelatin substitute on the market.

What is the difference between agar and gelatin? Agar is a gelling agent made from red algae, while gelatin is collagen sourced from animal hides and bone marrow. Agar has almost no nutritional value, except for fiber, while gelatin is an important source of collagen.

In this article we will take a closer look at what agar and gelatin are, how each is used, and how they differ.

What is agar?

Agar is a gelatinous substance extracted from red algae. The name, agar-agar, actually means “jelly” in Malay.

In Malaysia and other Southeast Asian countries, agar has been used to create jellies to eat for centuries.

In the West, we are a bit behind. It’s been used for a few hundred years in scientific applications like microbiological testing and electrochemistry, but it’s only in more recent decades that we’ve started cooking with it.

Agar can be found as a powder or in strips. The powder is used a lot more in kitchens, so unless you work in a chemistry lab, try to stay away from the strips.

agar uses

In the kitchen, agar can be used in a variety of ways. It is a nearly perfect substitute for gelatin in any recipe, and is a useful thickening agent in soups, jams, preserves, and desserts such as ice cream.

It is also an excellent vegan-friendly binder that can replace eggs or dairy in various recipes.

Depending on how it is used, it can even be an emulsifier and/or stabilizer.

To activate the gelatinous properties, you just have to boil the powder. This is one of the major differences in the use of agar to replace gelatin.

Gelatin will turn to jelly simply in the presence of hot liquid, but the agar should come to a boil for at least 1-2 minutes.

If you’re using agar in a milk or cream base, be sure to actively monitor the pot during the boiling process, because you need a boil, not just a simmer, and you don’t want the milk boiling over.

Another difference between gelatin and agar is the texture once it sets. The gelatin melts at a lower temperature, leaving a smooth and velvety texture. Agar requires more heat to melt, so it has a rubberier, chewier texture.

It is also slightly cloudier than pure gelatin.

Nutritional content of agar

Agar is most easily found in health food stores or in the health food section of your grocery store, and it is vegan, which leads most people to the conclusion that it is a health food.

This is not false, but its benefits are limited.

It is free of almost everything except fiber. It has virtually no calories, carbs, sugars, or fat. You won’t find soy, wheat, milk, eggs, or starch in the agar. It doesn’t even need preservatives to stay fresh.

The fiber of the agar is the greatest benefit in terms of health and nutrition. It is highly absorbent. As it passes through your digestive system, it will pick up water and glucose, preventing you from retaining water weight or storing sugar as fat.

It does, however, do so in very small amounts, so don’t use agar all over your baking thinking it will completely negate the consequences of a sugar rush.

What is gelatin?

Gelatin is made by simply cooking collagen. Collagen is one of the proteins that make up all cells in our body.

For many years, it has been touted throughout the cosmetics industry as important for keeping skin and hair looking young, as it helps maintain elasticity and prevent sagging skin and wrinkles.

Gelatin is made by boiling by-products such as the skin, tendons, ligaments, and bones of animals, typically pigs or cows.

It is a product you would do well to invest in because the price difference is negligible, but the health benefits can be significant.

We like the Vital Proteins Pasture-Raised, Grass-Fed, and Non-GMO Beef Gelatin. It has also been proven to be free of hormones, pesticides, and antibiotics.

Gelatin uses

Gelatin has been specifically used in cooking for generations as a thickening and/or binding agent. It is completely tasteless, odorless and colorless, but it is what gives jams and jams their gummy, gelatinous texture.

Compared to agar, it is more commonly used in dessert or sweet recipes and can be substituted in either direction gram for gram.

However, this ratio is somewhat controversial, because agar hardens considerably more than gelatin.

If melt-in-the-mouth is what you’re after, you may want to reduce the conversion to use half as much agar as gelatin.

Nutritional content of gelatin

When it comes to health benefits and requirements, collagen is something that everyone needs. Since gelatin is nothing more than a cooked version of collagen, they are used interchangeably in this section.

It’s absolutely beneficial for shiny, youthful hair, skin and nails , but it’s not just about skin benefits.

Collagen, and therefore gelatin, is a key source of protein that can be used to build muscle, improve joint health, and even boost your brain power. 

For anyone following a low protein diet, collagen is one of the best sources of protein for muscle growth and recovery.

Between 1 and 10% of all muscle mass is made up of collagen, so including gelatin in your diet is a good way to help keep this muscle healthy, even if you’re not training a lot.

This is all thanks to the arginine and lysine content, which is just as important in gelatin as it is in collagen supplements and helps boost natural creatine production.

Collagen also supports joint health by reducing the effects of inflammation. It can also help restore and rebuild cartilage damaged by normal wear and tear.

Related questions

How can vegans get collagen in their diet?

Agar can be a good substitute for gelatin in various baking and cooking applications, but it does not have the same nutritional benefits.

Gelatin, being a derivative of animal skin and bones, is not suitable for vegans, but that doesn’t make collagen any less important, from a health standpoint.

Our bodies naturally have the amino acids needed to make collagen, so many vegans assume they don’t have to worry about consuming it as a supplement or through food.

Unfortunately, there are various types of collagen that each have their own amino acid recipes and environmental requirements for bringing them together to form the type of collagen your body needs.

Instead of taking a collagen supplement, the ideal - whether you’re vegan or not - is to simply make sure your body has plenty of all the building blocks, or peptides, needed to make all the different varieties. of collagen you need.

A supplement like Sunwarrior Vegan Protein Peptides with Hyaluronic Acid and Biotin will give you all the benefits in a vegan-friendly formulation.

What is gelatin made of?

Gelatin is composed mainly of gelatin, which gives it its characteristic gelatinous consistency. By itself, gelatin is not a sweet and delicious treat, so it also contains a good amount of sweetening and flavoring agents, as well as coloring.

Additives are usually artificial and chemical based. However, consumer demand is shifting the trend towards naturally-derived flavors and colors, such as those derived from beets and carrots.

gelatin vs. collagen?

Gelatin is a derivative of collagen and is essentially the cooked version. They are not the same and have very different uses, but they have very similar health benefits.

Collagen is a protein found primarily in the bones, skin, tendons, and ligaments of both humans and animals. It’s incredibly important for health, but as we age, we naturally start to produce less and less of it.

Gelatin is almost exclusively collagen, extracted from the skin and bones of animals to make it more palatable for human consumption.