[Sca-cooks] Kanten/Agar-agar

[Marilyn Traber]

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Honestly, couldn't tell you. Try asking at goldmine natural foods =
1-800-475-food.

I do believe that the gummi candies made with gelatine depend on the natural
chemistry and behaviors of the animal gelatin, corn starch and sugar through
heat processing. I have no idea what the gelling factor in pectin/kanten in
concentration would happen to be. Never tried candy making, just veggie
aspics.  Makes a terrific looking spring aspic with whole parsley leaves
arranged in the surface layer so they make a lacy pattern over the whole
dish.

margali
but it does have a very neutral taste - not seaweedy at all.

the quote starts here:
I have a vegetarian friend who wants to experiment with candies using agar
instead of gelatin.  Could you possibly tell me the substitution amount?

Shannon/Meadhbh
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