Differences Between Gelatine and Gulaman
The term gelatine and gulaman are used synonymously in the Philippines, although they are very different products. While gelatine is a protein, gulaman is a plant-derived carbohydrate, made from seaweed. This distinction makes gulaman suitable for those who may not eat gelatine for religious or cultural reasons, such as Muslims.
Gelatine dissolves in hot water but boiling water is necessary to dissolve gulaman. Unlike gelatine which sets at refrigerator temperature, gulaman sets at room temperature. While gelatine can melt at room temperature, it is uniquely thermo-reversible to its previous shape and form.
When used in desserts, gulaman produces a firm-textured product.
Sago at gulaman (foreground) and halo-halo.Read more about this topic: Gulaman
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