Gelatine Glossary | Recipes with Gelatine | Viewed 8817 times


Gelatin is a translucent, colorless, brittle, nearly tasteless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food. Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues organs, and some intestines of animals such as domesticated cattle, pigs, and horses.

The Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand. Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food products. An alternative source of gelatin substitutes could be natural gel sources such as agar-agar (a seaweed), carrageenan, pectin, or konnyaku. Gelatin is available as regular or strong varieties and selected as per recipe requirements.

How to select

Check the expiry date before buying gelatine.

Culinary Uses

· Common examples of foods that contain gelatin are gelatin desserts, trifles, marshmallows, and confectioneries.
· Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese, and margarine;
· it is used, as well, in fat-reduced foods to simulate the mouth feel of fat and to create volume without adding calories.

How to store

Store in an airtight container in refrigerator.

Health Benefits

· Although gelatin is 98-99% protein by dry weight, it has less nutritional value than many other protein sources. Gelatin is unusually high in the non-essential amino acids glycine and proline.
· Gelatin has also been claimed to promote general joint health.

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