... , meat products, bakery fillings and icings, dry and canned soups and ice cream. . Usage Flaked and powdered agar agar need to ... too acidic), pineapple, fresh figs, paw paws, papaya, mango and peaches, which contain enzymes which break down the gelling ability (although ... cooked fruit seems to lose this effect), chocolate and spinach. Culinary ---Agar-Agar is a natural vegetable gelatin ...