Works the same every time. No flavor and smooth mouth-feel. Adds richness to thin broths, the hydrated gel blends well with mayonnaise, yogurt, fruit smoothies... still experimenting. Clumps when first hydrated, requires whisking to dissolve, have not found this a problem.
It's a complex carbohydrate, a soluble fiber found in the walls of plant cells. The actual amount of pectin found in the cells varies by each plant. Overall, pectin content is typically higher in legumes and certain fruits.
Gelatin is an odorless, tasteless thickening agent that forms a gel when combined with liquid and heated. It is thermo-reversible, which means that the gel liquefies when heated above its melting point but regains a jelly-like consistency when cooled again. The melting point of gelatin is close to the body temperature of the animal from which it is made.
The agar is a gelling 100% plant, which replaces the gelatin in many recipes: foam, cream, jelly terrine ... It is also a natural appetite suppressant . Agar is odorless, tasteless and colorless. Unnoticeable in a dessert or a bowl, except for its gelling power!