Traditionally, gelatin is used as a thickener or gelling agent in cooking. It is used in a variety of foods such as gummy bears, jellybeans, cereals, marshmallows, dairy products and dessert. Even most vitamin capsules are composed mainly of gelatin. In order to make conventional gelatin, companies use boiled and dissolved animal bones, cartilage, skin and other connective tissues left over slaughtering animals for food, leather or other needless reasons. For this reason, individuals with a vegan or plant-based lifestyle do not consume gelatin. The good news is that there are different techniques used to make plant-based gelatin. Let’s explore some common methods.
Agar-Agar
Derived from seaweed, agar-agar is perhaps the most common ingredient used when making plant-based gelatin. It’s lack of flavor, odor or color mimics the properties of gelatin and makes it an idea substitute. Use powdered agar as a 1:1 ratio replacement for powdered gelatin. Heat to dissolve one tablespoon of agar flakes or one half of an agar bar per one cup of liquid. For a smooth consistency, the agar gelatin may need to be blended. When agar is added to a recipe, let it set up at room temperature for about an hour.
Pectin
Fruit skins and rinds are boiled, filtered and dehydrated until it turns into a soft gel called pectin. This gel-like substance is great for use in jellies, jams and vegan cheeses. In order for pectin to gel right, it needs sugar and acidity like lemon or lime juice.
Xanthan Gum
Xanthan gum is a gluten-free stabilizer, binder and food additive commonly made from bacteria that feeds on sugars derived from corn, soy or wheat. Xanthan gum is used for thickening liquids, helping breads to rise, and holding bake goods together. It is a used in cookies, cakes, breads, doughs and sauces.
Some people report having upset stomach, or other ailment after the consumption of food containing xanthan gum. This could be due to a food allergy and alternatives should be considered when cooking requires these thickening and binding qualities.
Guar Gum
Guar Gum is derived from a feed native to Asia. It is a useful ingredient used to thicken foods that are cold like ice cream and pastries. Acid will make guar gum lose its thickening abilities. Although, guar gum is another good alternative to gelatin, it also has the potential to cause stomach or digestive problems. If this is the case, there are other alternatives that can be considered in the search for the idea plant-based gelatin substitute.
Arrowroot Starch
Arrowroot starch, also known as arrowroot flour, is a good example of a substitute that can be used for people who are sensitive to xanthan or guar gums. Arrowroot is a tuber that grows underground and can be processed into a powder and used in recipes requiring a thickening agent similar to gelatin. It can be used for thickening soups, sauces and pie fillings.
Clear Jel and Instant Clear Jel
Due to its ability to withstand high temperatures, Clear Jel is idea to use as a thickener. Clear Jel is made up of modified cornstarch which, allows it to maintain its structure longer than regular cornstarch would. Instant Clear Jel thickens as soon as it is added to liquid and requires no heat or cook time.
Versawhip 600K:
Versawhip 600K is a modified soy protein that can be used to replace animal products like egg whites or gelatin when used in foam recipes. It is a good at holding its shape and has a high heat tolerance without the danger of being over-whipped.
Whipping agents are excellent to achieve aeration, emulsification, and texture modification for desserts, confections, baked goods, marshmallows and icings.
Kudzu Powder
Kudzu is an invasive vine that originated from China and Japan and has a variety of beneficial uses with a range of nutritional and medicinal benefits. When the kudzu root is dried, ground into a powder and mixed with liquid, it becomes a thickening agent for sauces and soups. Use the powder in a more concentrated manner to create a more gelatinous texture.
Notes
2022-02-03 21:20:30