Vegetarian gelatin

Vegetarian gelatin, often called agar-agar or pectin, is a plant-based alternative to traditional gelatin, which is derived from animal bones and connective tissues. These plant-based products are used as thickening and gelling agents in foods like jellies, desserts, and gummies. Agar-agar is made from red algae, while pectin comes from fruit cell walls. They provide similar gelling properties without using animal products, making them suitable for vegetarians and vegans. Both are commonly used in cooking and baking for their ability to solidify liquids into firm textures.