Gelatin to Agar Converter
Convert powdered gelatin (teaspoons, tablespoons, grams or envelopes) or gelatin sheets of any grade to agar-agar powder or flakes, in spoons and grams. Adjust for a softer or firmer set and for acidic liquids, and check the agar strength against your recipe’s liquid.
How it works
Powdered gelatin: 1 tsp ≈ 3 g · 1 tbsp ≈ 9 g · 1 envelope = 7 g · Sheets: count × sheet weight × √(grade bloom ÷ 200) · Agar powder (tsp) = gelatin (tsp) ÷ 3 × set factor (softer 0.8, firmer 1.3) × liquid factor (fruit purée 1.1, acidic 1.2) · 1 tsp agar powder ≈ 2 g · Agar flakes = 3 × powder by volume · Strength = agar g ÷ liquid ml × 100
Agar-agar is a plant-based setting agent made from seaweed. It is much stronger than gelatin, so the starting rule is 1 teaspoon of agar powder for each tablespoon of powdered gelatin, about 22% of the gelatin’s weight. The converter first turns whatever you have into grams of standard powdered gelatin: teaspoons, tablespoons, 7 g envelopes, or sheets. Sheets are weighed by grade and corrected for bloom strength with the usual square-root rule, so a 2 g gold sheet counts as 2 g of powder and a 3.3 g bronze sheet as about 2.6 g. Then it divides by three for agar powder, shows the weight, and gives the flake amount (flakes are about a third as strong by volume). You can ask for a softer or firmer set than the original recipe, and add a little extra agar for fruit purées and sharp, acidic liquids, which weaken it. If you enter the recipe’s liquid, it checks the agar percentage: roughly 0.4–0.6% sets soft, 0.8–1.1% slices cleanly and 1.2–1.5% is firm. The method changes too: agar must boil to dissolve, sets at room temperature and stays firm when warm.
Worked example
A panna cotta uses 4 gold gelatin sheets to set 500 ml of cream. Four sheets × 2 g = 8 g of gelatin, which is 2⅔ teaspoons. Divided by 3, that is about 0.9 teaspoon (1.8 g) of agar powder, or about 2⅔ teaspoons of flakes. Entered with 500 ml of liquid, 1.8 g is 0.36% of the liquid, a soft, spoonable set, which suits panna cotta. Whisk the agar into the cold cream, bring it to a simmer for 2 minutes, then pour into the moulds; it sets at room temperature.
Frequently asked questions
Is agar a 1:1 swap for gelatin?
No. Agar sets far more strongly, so you use about a third as much agar powder as powdered gelatin by volume: about 1 teaspoon of agar for each tablespoon of gelatin. Using equal amounts gives a hard, rubbery result.
How much agar replaces gelatin sheets?
It depends on the grade. A typical 2 g gold sheet equals about ⅔ teaspoon of powdered gelatin, so 3 sheets need roughly ⅔ teaspoon (1.3 g) of agar powder. Bronze sheets are heavier but weaker per gram, and platinum sheets lighter but stronger; pick the grade on your pack and the converter adjusts.
Why must agar be boiled?
Agar only dissolves and activates at a boil, so simmer it for a minute or two. Stirring it into warm liquid will not set it. Gelatin is the opposite: it dissolves in warm liquid, and boiling weakens it.
What is the difference between agar powder and flakes?
Flakes are less concentrated: about 1 tablespoon of flakes sets like 1 teaspoon of powder. Powder is easier to measure and dissolves faster. Flakes may need soaking for a few minutes and a longer simmer, around 5 minutes, to dissolve fully.
Does agar work with acidic fruit and pineapple?
Pineapple, kiwi and papaya enzymes do not affect agar, so it sets raw fruit that would defeat gelatin. Strong acid does weaken it, though, so use about 20% more for citrus or wine jellies and, if possible, add the acidic juice after boiling.
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