09 November 2021

Vegan alternatives to many animal products in traditional dishes are growing at a very fast pace. Gelatin is one of such ingredients which is used as a binding agent in many desserts. Alternatively, Agar Agar is used for the same purpose. It is a jelly-like substance obtained from the cell walls of some species of algae. It can be used as a vegan substitute for gelatin, a thickener for soups, in fruit preserves, icecreams, and other desserts, and for sizing paper and fabrics. Apart from its culinary advantages, agar-agar also provides health benefits as it helps in reducing obesity, diabetes, and constipation.

WHY MERON'S AGAR AGAR

Meron's Agar Agar comes in various different forms suitable for different purposes. Meron also has spreadable Agar Agar that can be readily used in many dishes to improve texture and as a thickening agent. Being 100% gluten-free and high in calcium and folates, Meron's Agar Agar can not only be used to veganize traditional desserts like cakes and puddings, but also in offbeat recipes like veganized cheeses and soups.

RECIPE 1: AVOCADO MATCHA PUDDING WITH AGAR AGAR

Agar Agar is a water-soluble substance that is entirely soluble in water. Meron’s Agar Agar is completely vegan and can be used to make food recipes like jellies, ice creams, puddings, and much more. The raw ingredient is derived from seaweed and acts as a stabilizing and gelling agent. It is a great substitute for Gelatin that is otherwise derived from animal skins and bones. It is colorless and odorless.

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Ingredients 

• 1 full avocado paste
• 1 cup of coconut milk
• 1/2 – 1 tsp of-agar-agar powder
• 1 / 3 cup sugar
• 5 tbsp of Water 
• 1 tsp - matcha powder

Preparation

• Boil agar and sugar in the water and stir well until it dissolves completely.  
• Pour avocado paste, coconut milk, and matcha powder into a blender. 
• Blend well until you get a fine mixture. Add the mixture into the agar sugar solution, mix well and keep for 2 min at low flame. 
• Pour into the bowl and Refrigerate for 3-4 hours. Serve.

RECIPE 2: COLD GLAZE USING WONDERGEL 50

Want a quick fix to glaze your cakes? Here’s a pretty simple recipe that you can try. Also, what better than the fact that it will help you make a cake that is apt for this holiday season!? This is a perfect substitute for Gelatin. Meron’s Wonder Gel 50 can be used by vegetarians and vegans as a perfect substitute for making dishes like cake glazing, Panna Cotta, Custards, and many more dishes. It does not need any additional gelling agents.

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INGREDIENTS

• 1cup of Liquid Glucose syrup                                                                       
• 2 teaspoons of Wondergel - 50                
• One cup of Sugar                                                                                       
• 2 cups of water                                                            
• 1/ 4th tsp Citric Acid     

PREPARATION

• In a pan mix Wondergel 50 and water and bring to boil till Wondergel dissolves completely.  
• At the same time take another pan, add liquid glucose syrup and sugar and mix well till it melts completely to form a uniform mix. 
• Then pour Wondergel 50 solution into the glucose syrup mix and stir well to combine. Heat the mixture until it boils. 
• Remove the whole solution from heat, add citric acid and if required add the colors and flavors. Once the glaze has cooled, apply to the pre-chilled cake.

RECIPE 3: COCONUT MILK JELLY TOPPED MANGO SAUCE WITH VEGETARIAN JELLY POWDER
 

If you are looking to make cup jellies and puddings, there’s no better binding agent than this. The color for the product comes naturally from edible seaweed. The Chondruscrispus species of this seaweed grows in cold waters. This is a perfect binding agent to make delicious desserts.

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Who wouldn’t love a delicious mango sauce dessert? Make this in these simple steps to bring back summer vibes at home and to add some bright color to your dishes.

INGREDIENTS

For Milk jelly 

• 2-3tsp of refined carrageenan   
• 1 cup of Water            
• 2 Cup of Coconut Milk             
• 1 / 2 cup of Sugar 
• 1 tsp of Vanilla essence 

For Mango sauce

• 1 / 2 cup mango puree
• 1 / 2 cup water
• 1/ 4th tsp refined carrageenan  
• 1 / 3rd cup sugar

PREPARATION

• In a pan boil the coconut milk, Carrageenan, sugar and stir well until it dissolves completely. Once it dissolves off the flame and adds vanilla essence and mix. 
• Pour the milk solution into the glass jar. Refrigerate for 30 minutes.  
• In a separate pan combine mango puree, water, carrageenan, sugar and heat the mixture until you get a thick sauce-like consistency. 
• Turn off the flame and pour on the milk jelly and serve.

ABOUT MERON

Marine Hydrocolloids has been making plant-based Agar Agar and other hydrocolloids, biopolymers, and culture media ingredients since 1984. Agar Agar is a thickening and stabilizing agent, used in various industries ranging from Food, Confectionery, Bakery, and Dairy to Cosmetics, Personal Care, Plant Tissue Culture, Dehydrated Culture media, Microbiology, Dental Castings, and Pharmaceuticals. Meron’s Vegetarian Jelly Powder, Pure Refined Kappa Carrageenan, Spreadable Agar - Wonder Gel 50,100, 200, Agar Agar Powder and Strips, Ice Cream Stabiliser, Alginates, and Sealife are all plant based and can be used to make jellies, cake glazes, vegan cheese, soy based meat, smoothies, panna cotta, vegan caviar, tarts, puddings, gummy bears and many such vegan and vegetarian products. You can check out their products here or explore their social media handle for more information.