Introduction
Gelatine
is an unacceptable product to vegetarians as it is a by-product of the
slaughterhouse industry, being made of protein derived from animal bones,
cartilage, tendons and other tissues such as pig skin. Isinglass, used
in fining some alcoholic drinks, is a type of gelatine from the air bladders
of certain kinds of fish. Aspic is also unsuitable, as it is made from
clarified meat, fish or vegetable stocks and gelatine.
However,
there are various alternatives available, which do not contain any
animal products whatsoever. These
include agar agar, carrageen and a proprietary product called Gelozone.
Agar Agar (E406)
Probably
best known to many as the culture growing medium used in petri dishes
in school science laboratories! Also known by its Japanese name Kanten,
agar agar is derived from the gelidium species of red sea
vegetables.
For culinary purposes, it is
available in different forms: bars, flaked or powdered, although in
this country you are most likely to find it flaked or powdered only.
Natural agar agar is unflavoured producing a firm, clear jelly and
is rich in iodine and trace minerals and has mildly laxative properties.
The flakes are produced by a
traditional method of cooking and pressing the sea vegetables and then
naturally freeze-drying the residue to form bars which are then flaked
for easier packing and transport. They are preferable to powdered agar
agar which, although cheaper, may be chemically processed using sulphuric
acid to dissolve the starches, and inorganic bleaches to neutralise
the colour and flavour.
Agar agar has stronger setting
properties and, unlike gelatine which requires refrigeration to set,
it will set at room temperature after about an hour - although it is
advisable to store dishes gelled with agar agar in the fridge as it
is a high protein food.
The gelling ability of agar
agar is affected by the acidity or alkalinity of the ingredients it
is mixed with, also by factors such as the season of the seaweed harvest!
More acidic foods, such as citrus fruits and strawberries, may require
higher amounts of agar agar. Some ingredients will not set with it
at all such as: kiwi fruit (too acidic), pineapple, fresh figs, paw
paw /papaya, mango and peaches, which contain enzymes which break down
the gelling ability (although cooked fruit seems to lose this effect),
chocolate and spinach.
Flaked and powdered agar agar
need to be used in different proportions, unfortunately many recipes
do not specify which is being called for, but here are a few guidelines:
 Powdered
agar agar can be substituted for the same quantity of powdered gelatine
in a recipe.
For
every teaspoon of agar agar powder, you should substitute a tablespoon
of agar agar flakes.
For
a firm jelly you require approximately 2 teaspoons of powder or 2
tablespoons of flakes per
1 pint / 600ml of liquid.
Agar agar should be soaked in
the liquid first for 10-15 minutes, then gently brought to the boil
and simmered while stirring until it dissolves completely, this will
take about 5 minutes for powder and 10-15 minutes for flakes. Unlike
gelatine, agar agar can be boiled and can even be re-melted if necessary.
If you are unsure as to the setting ability of your gel, test a small
amount on a cold saucer - it should set in 20-30 seconds, if not you
may need more agar agar, if too firm - add some more liquid.
Carrageen (or
Carragheen)
Also
known as Irish Moss,
this dense, reddish purple seaweed grows in the temperate North Atlantic
coastal waters around the West of Ireland, France and off North America's
coastline. It is harvested and sun-dried which bleaches it to a yellowish
brown colour. Rich in iodine and vitamin A, it produces a softer gel than
agar agar.
Carrageen requires thorough
rinsing before use. It needs to be soaked and then well cooked with
the liquid to be set and does not dissolve completely. Carrageen Mould
is a traditional Irish pudding made by soaking 1/2 z/10-15 gm carrageen
in water, draining and adding it to 1 pint/600 ml of milk, bringing
it slowly to the boil and simmering it for 20-30 minutes, straining
it and allowing the strained mixture, which can be sweetened, to set
on cooling.
Carrageenan (E407) is a by-product
of carrageen and is used extensively as an emulsifying, thickening
and gelling additive in ice creams, jellies, biscuits, milk shakes
and frozen desserts, even in some cosmetics and medicines!
"Vege-Gel"
Vege-Gel
is a proprietary product made by Supercook, and available in larger
supermarkets - see www.supercook.co.uk/products/gelatines/supercook-vege-gel/11142
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