Software Vault: The Diamond Collection/The Diamond Collection (Software Vault)(Digital Impact).ISO/cdr15/vegsocuk.zip/GELLING.TXT

Text File | 1995-03-13 | 6KB | 126 lines

                           VegSocUK Information Sheet
                             THE VEGETARIAN SOCIETY

                           VEGETARIAN GELLING AGENTS


   ___________________________________
   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/600 ml 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 oz/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!

   "GELOZONE"
   This is a proprietary product made of carrageenan (E407), locust (carob) bean
   gum (E410), guar gum (E412).

     It does not set as firmly as agar agar and has a slightly cloudy
   appearance. Gelozone is also prepared differently.

      1 tsp/5 ml will set 1 pint/600 ml liquid. The powder should be sprinkled
   onto cold liquid, which is then very gently heated until just steaming,
   stirring all the time. Do NOT allow the mixture to boil or the Gelozone will
   not gel. It sets very quickly and requires refrigeration.

   ___________________________________



//
This article is copyright to the Vegetarian Society (UK), but may be freely
copied for non-commercial use provided it is kept intact, not altered
and these lines are included.

For futher information contact: The Vegetarian Society, Parkdale, Dunham Road,
Altrincham, Cheshire WA14 4QG, England. Tel: (England) 061 928 0793
email: [e-mail]
//



[The text of this file was obtained from the Vegetarian Society (UK) in
March 1995.]