| | |  | Gelatin Mixes | Home » » » » NOW Foods Agar Powder, Pure, 2 Ounce Bottle (Pack of 4) | | | | | | | Description: | | Agar is a red algae that is a unique vegetable substitute for gelatin. Called Agar Agar, it has been used as a food ingredient in the Far East for centuries. NOW« Agar Powder is derived entirely from natural seaweed. Product of Morocco. | | | Features: | |
• Agar Powder, Pure
| | | Product Details: | | | Product Weight:
| 8.0 Ounces | | Package Length:
| 7.8 inches | | Package Width:
| 4.2 inches | | Package Height:
| 2.0 inches | | Package Weight:
| 0.75 pounds | | Average Customer Rating:
|  based on 4 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 4 customer reviews )
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Most Helpful Customer Reviews
8 of 8 found the following review helpful:
Great for gellingOct 31, 2010
By Shala Kerrigan
I do freezer jams using agar to set them instead of pectin because it costs a lot less, and we go through a lot of jam in our household. Using agar to set the jellies means that I can use a lot less sugar and get something like a fruit spread.
This is a reliable product, just be careful not to get any water in the jar, measure out what you need, then seal it back up. If you're making a recipe you usually use gelatin with, use less agar, start with half the amount called for, then increase as necessary. Agar gels up very firmly if you're not working with high acidic fruits and it's pretty stable once it's gelled even at room temperature.
Recipes for kanten call for agar frequently, and agar makes a good vegan substitute for gelatin, but it's not as nutritious as gelatin. It is a decent source of dietary fiber though.
I still use gelatin for some recipes, and agar for others. Agar doesn't have the faint smell that gelatin has so for a lot of desserts, it is preferable. For a good dessert book that uses agar as an ingredient, I suggest Q&E Chilled Desserts from the Japanese Kitchen (Quick and Easy Series).
7 of 7 found the following review helpful:
easy to use agarJul 30, 2010
By Lina
It works as well as agar in bar form and the price is good. I do however recommend you use half the recommended amount, so more like 1 tablespoon to 1 pint of liquid versus 2 tablespoons, but you might have to experiment and it will depend on the liquid. But 2 tablespoons I find will make it too stiff.
 guidelines on the bottle a little strongApr 27, 2012
By autumn
I bought this to make vegetarian jello shots. I used the instructions on the package, and the results were way too stiff. I wound up remaking with a third less, and things were much more like "jello"
good agarJun 19, 2011
By David L. Hebert
+
+Agar works as it is supposed to. I am making gluten free bread and baked goods for my daughter who has wheat and dairy allergies. good product.
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