A vegetarian alternative to gelatine, also called Japanese gelatin it’s dry seaweed and used as a stabiliser in many food products in Asia.
Use: It can be substituted for gelatine, but because it’s stronger, less is required.
A vegetarian alternative to gelatine, also called Japanese gelatin it’s dry seaweed and used as a stabiliser in many food products in Asia.
Use: It can be substituted for gelatine, but because it’s stronger, less is required.