Agar

A gelling agent made from red seaweed, also called agar-agar, used as a plant-based alternative to gelatin in jellies, panna cotta and other set desserts.

Agar: A small dish of agar powder beside a few agar flakes and a firm square of clear jelly
  • Baking ingredients and additives

Also called: agar-agar

Unlike gelatin, agar must be boiled for a minute or two to dissolve fully. It begins to set as it cools, even at room temperature, and the gel stays firm in warm weather. It gives a firmer, cleaner-cutting texture than gelatin, which can feel brittle if too much is used.

Agar is much stronger than gelatin, so it cannot be swapped one for one. It comes as powder, flakes and bars, and the powder is stronger than flakes, so follow a recipe written for the form you have.

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Related entries

Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Gelatinization, Modern Pastry and Plated Dessert Techniques (BCcampus open textbook)
  2. Types of Thickening Agents, Understanding Ingredients for the Canadian Baker (BCcampus open textbook)