Substances derived from plants or microorganisms that mimic the gelling properties of animal-derived gelatin are increasingly prevalent in the food industry. Agar-agar, carrageenan, pectin, and konjac flour are examples that can be... Read more »
A plant-based alternative mirroring the gelling properties of traditional animal-derived gelatin allows for the creation of desserts, confections, and other culinary applications without animal products. Agar-agar, carrageenan, and pectin are among the... Read more »
