“Agar-agar is a plant-based alternative to gelatin and is suitable for vegetarian dishes and desserts. While gelatin is made from slaughtered pigs, agar-agar comes from dried seaweed. Agar-agar adds a gluten-containing texture to sweets, jams, and desserts. Note that there is a difference in the dosage of agar-agar powder and flakes. Agar-agar becomes gluten-containing at around 35 degrees Celsius
Ingredients: Dried seaweeds (agar-agar) FD&C Yellow #5
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