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Item |
Ingredients |
Sources and Functions |
Additional Notes |
| 1 |
Gelatine |
- Normally translucent granular, often
yellowish substance.
- Created by prolonged boiling of tissues
of animal bones, skin or cartilages which contain collagen.
- Sets to a gel on cooling and returns
to liquid at room temperature.
- Special kinds of gelatin are made only
from certain animals or from fish (known as K-gelatin) in order to comply
with Jewish kosher or Muslim halal laws. Vegetarians and vegans may
substitute similar gelling agents such as agar, nature gum, carrageenan,
pectin, or konnayaku sometimes referred to as "vegetable gelatins"
although there is no chemical relationship; they are carbohydrates, not
proteins. (Extracted from
Wikipedia).
- 4 gelatine leaves = 1 tbsp of
gelatine granules.
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| 2 |
Agar agar |
- Unbranched polysaccaride obtained from
the cell walls of red algae or seaweed.
- Typically sold in packets of strips.
Available in powdered form too.
- Typical formula for making jelly: 0.7 -
1.0 % w/v.
- Main difference between agar agar and
gelatine is that agar agar sets at room temperature and will remain
gelled at room temperature while gelatine will eventually melt.
- Generally powdered agar agar can be
substituted with powdered gelatine in equal amount.
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| 3 |
Jelly T |
- Bounciness falls between gelatine and
agar agar.
- Normally available in Taiwan.
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| 4 |
Pectin |
- Natural thickening agent presents in
fruits like strawberries, apples and papayas.
- Available in liquid and powdered form.
- Needs sugar and acid to set.
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| 5 |
Carrageen |
- also known as
Irish moss.
- Derived from
seaweed which grows off the coast of Ireland. Often used in making
homebrews and meads.
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