K-gelatin is gelatin made from kosher sources. Most kosher gelatin is made from either fish or seaweed.
No, there is no gelatin in kelp. Kelp is a type of seaweed and does not contain gelatin, which is derived from animal collagen. However, kelp does contain a substance called alginate, which is a natural polysaccharide used as a thickening agent in food products, similar to how gelatin is used.
Agar agar is a suitable vegetarian gelatin substitute for recipes that call for gelatin. It is derived from seaweed and can be used in a similar way to gelatin in recipes.
Agar agar is a common vegan substitute for gelatin. It is a plant-based ingredient derived from seaweed that can be used in place of gelatin in recipes.
Agar-agar is a vegetarian alternative to gelatin. It is a jelly that results from boiling several different types of seaweed together. It is dried and sold in powder, flakes or bars and is used as a thickener and or stabiliser.
You can use any other brand of gelatin. There are other setting agents too, such as Quick Jel, which contains carragheenans (extracted from seaweed).
Agarose gel is made from a natural polysaccharide called agarose, which is extracted from seaweed. It is commonly used in molecular biology for separating DNA fragments based on their size through a process known as gel electrophoresis.
Agar is derived from seaweed and is often used in Japanese desserts
Short answer: Yes. Gelatin comes from animal bones, horns, and connective tissue. Cow hooves and other parts are used, as well as parts from sheep and pigs. A decent substitute for gelatin is agar agar, which is made from seaweed and used to make the sweet flavored Japanese-style "jello."
Iodine can be obtained from seaweed, as it accumulates in various species of algae and kelp from the ocean. Seaweed is a primary source of iodine in marine ecosystems and is often used in the production of iodine supplements.
A gel with high viscosity is obtained.
E407 is carrageenan - a thickener obtained from seaweed.