Prevent syneresis effect in agar-agar fruit jam

I'm trying to make strawberry jam with agar-agar as replacement of pectin, where for it I'm using 0,4% of agar (of final product). I have read in many places that by replacing 0.1-0.2% of agar with locust beam gum is possible to prevent syneresis effect. My problem is that I tried but it does not work very well. After a single day water starts to show up. On the contrary, the same recipe but with pectin is syneresis free. So, is it possible to totally prevent syneresis using agar-agar?

jam pectin

Best Answer

Unfortunately, syneresis is a byproduct of an agar gel. It is the nature of the molecular structure formed in the gel. This can be desirable, especially when using agar as a clarifying agent, however, not good for your jam. According to www.molecularrecipes.com, you can prevent this by replacing 0.1 - 0.2 percent agar with locust bean gum. I see you've tried this, but it is the common wisdom/suggestion. Maybe up the lbg a little? Alternate thickeners are gelatin, arrowroot or chia seeds.

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How can syneresis be prevented?

One ingredient that does help with syneresis is Locust bean gum. Locust bean gum is an ingredient that has strong water binding properties and can help keep the water molecules trapped within the network of the gel to help prevent syneresis.

Why does syneresis occur in jelly?

Synersis or weeping of jelly: The phenomenon of spontaneous exudation of fluid from a gel is called synersis or weeping of jelly. It is caused by following factors: i) Excess of acid: Addition of excess of acid results in the breakdown of jelly structure due to the hydrolysis or decomposition of pectin.

Does agar agar need to be heated?

8 Top Tips for Working with Agar PowderAgar must be heated to 85-90\xb0C or it won't melt, but make sure to not let it boil for too long past melting point as this can harm its gelling ability.

What is the ratio of agar agar to liquid?

Use 2 tsp of agar flakes to every cup of liquid in a recipe. Like gelatin, it needs to be dissolved in liquid by bringing it to a boil over medium heat and then simmering until thickened, approximately five minutes.

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