Agar, a product made from red algae, is the traditional gelling agent in many Asian desserts. Agar is a popular gelatin substitute in quick jelly powder mix and prepared dessert gels that can be stored at room temperature.
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Jelly Powder Product
Gelatin consists of partially hydrolyzed collagen, a protein which is highly abundant in animal tissues such as bone and skin. Collagen is a protein made up of three strands of polypeptide chains that form in a helical structure. To make a gelatin dessert, such as Jello, the collagen is mixed with water and heated, disrupting the bonds that hold the three strands of polypeptides together. As the gelatin cools, these bonds try to reform in the same structure as before, but now with small bubbles of liquid in between. This gives gelatin its semisolid, gel-like texture.
Because gelatin is a protein that contains both acid and base amino groups, it acts as an amphoteric molecule, displaying both acidic and basic properties. This allows it to react with different compounds, such as sugars and other food additives. These interactions give gelatin a versatile nature in the roles that it plays in different foods. It can stabilize foams in foods such as marshmallows, it can help maintain small ice crystals in ice cream, and it can even serve as an emulsifier for foods like toffee and margarine.
This product is made with a sweetened and flavoured processed collagen product (gelatin). They can be made by combining plain gelatin with other ingredients or by using a premixed blend of gelatin with additives. Fully prepared gelatin desserts are sold in a variety of forms, ranging from large decorative shapes to individual serving cups.