FAQs

Name

agar (E406)

carrageenan (E407) iota type

carrageenan (E407) kappa type

cornstarch

gelatin (E441)

Origin

polysaccharide obtained from red algae (several species)

polysaccharide obtained from red seaweed

polysaccharide obtained from red seaweed.

polysaccharide extracted from maize/corn

protein obtained from collagen in animals

Properties, texture

thermoreversible, heat resistant, brittle gel; high hysteresis

thermoreversible, soft, shear- thinning, elastic gel with calcium

thermoreversible, firm, brittle gel with potassium

thermoirreversible thickener

thermoreversible, soft, elastic gel; melts in mouth

Clarity

clear to semi-opaque

clear/slightly turbid

opaque

clear, transparent

Dispersion

in cold or hot water

cold water, dispersion is improved by mixing with sugar (3-5x) or small amounts of alcohol

cold water, dispersion is improved by mixing with sugar (3-5x) or small amounts of alcohol

cold water

bloom in cold water.

Hydration (dissolution)

> 90 °C; heating to boil necessary for gelling.

> 70 °C; for high sugar concentrations: add sugar after hydration.

> 70 °C

62-72 °C

~50 °C

pH

2.5-10

4-10

4-10

4-10

Setting

35-45 °C, rapid (minutes)

40-70 °C (0.2-0.8%), higher temp. with increasing electrolyte conc.

30-60 °C (0.2-0.8%), higher temp. with increasing electrolyte conc.

thickens when heated > 70 °C

< 15 °C, slow (hours)

Melting

80-90 °C%

5-10 °C above setting temperature (unless mixed with starch)

10-20 °C above setting temperature (unless mixed with certain proteins)

25-40 °C

Promoter

sugar; sorbitol and glycerol improve elasticity.

calcium yields soft and elastic gels

potassium, milk protein

transglutaminase (1-3%), milk, sugar, low alcohol conc.

Inhibitor

tannic acid (counteracted by add. of glycerol); prolonged heating at pH outside the range 5.5-8

hydrolysis of solution at low pH with prolonged heating; gels are stable

salts; hydrolysis of solution at low pH with prolonged heating; gels are stable

pH around 2-3 lowers viscosity

salts; acids; prolonged heating; proteases in fresh kiwi, papaya, pineapple, peach, mango, guava, fig; high alcohol conc.; tannins can cause precipitation

Tolerates

salt, sugar, alcohol, acid, proteases

salt

alcohol up to ~40%

Viscosity of solution

low

medium

low

high once fully hydrated

low

Typical concentration

0.2% will set, 0.5% gives firm jelly, [0.24-3%] *

1-1.5% for gel

[0.02-1.5%]

1.5% for gel

[0.02-1.5%]

[0.4-10.4%]

0.5-1.5% for espumas; 0.6-1.7% for

gels; [0.12-7.9%]

Synergies

locust bean gum (only with certain agar types)

starch

locust bean gum (increased elasticity, improves clarity, reduced syneresis), konjac, tara, milk protein

Syneresis

yes (can be prevented by replacing 0.1-0.2% agar with locust bean gum)

no

yes