Gelatin is an edible animal protein that is part of collagen.
Gelatin production
The method of obtaining a substance from animal bones was first developed by the French chemist and physician Jean Dorce in the 18th century. The scientist suggested using it as a cheap food product for the poor and needy. A patent for gelatin was obtained later, in the middle of the 19th century. Then, on the basis of gelatin, they began to make jelly that quickly gained popularity.Today, the manufacture of this product is carried out in accordance with GOST 11293-89 “Gelatin. Specifications".
Used to make gelatin
- bones of cattle;
- soft collagen-containing raw materials from the processing of skins of cattle and pigs.
- type A gelatin is produced by acid treatment of pig skins, is characterized by lower viscosity, better holds the shape of the dish;
- Type B gelatin is produced by alkaline processing of bovine bones.
The product is sold in the form of granules, powder, grains or plates, odorless, with a slight taste of unleavened broth.
The substance dissolves well in hot water, milk, sugar and salt solutions, swells in cold water.
The use of gelatin in the food industry
The ability to form gels allows the product to be used for the production of goods of a certain consistency: pasty, soft gelled or rubbery.Gelatin is used to make:
- jelly, jelly;
- canned meat products;
- confectionery products - jelly, marmalade, caramel syrup, glazes;
- fruit in jelly;
- fermented milk products - yogurt, cottage cheese products, processed cheeses;
- wine as a clarifier for wine materials.
Gelatin and health
Gelatin is not considered a food additive, but a food product. Approved for use in the food industry of the Russian Federation, EU countries, USA. The allowable daily intake has not been determined.The benefits of gelatin
When added to meals, gelatin increases the nutritional value of proteins.The composition of gelatin includes the amino acid glycine, which helps to increase mental performance, stress resistance, relieve nervous tension, and normalize sleep.
According to some studies, gelatin is useful for the prevention and treatment of joint diseases, as it helps to preserve and restore connective tissues. Dishes with gelatin are also recommended to be included in the menu for the healing of bone fractures, with osteoporosis. Traditional medicine advises the use of infusions and compresses with gelatin for the treatment of arthritis and arthrosis.
Gelatin is useful for low blood clotting, for bleeding.
Dishes with gelatin do not increase acidity, therefore they are recommended for a number of diseases of the gastrointestinal tract.
Gelatin is actively used in cosmetology to improve the condition of the skin, nails and hair.
Harm of gelatin
The product increases blood clotting, so you should not use it for atherosclerosis, thrombophlebitis.With the abuse of gelatin, the fixing effect of the product is manifested.
It can also very rarely cause allergic reactions.
Gelatin is of animal origin, so dishes based on it are excluded from a vegetarian diet.
What child doesn't love sweets? Chocolates, sweets, cakes and cakes! But can sweetness be not only tasty, but also healthy?
Marshmallows, marshmallows, marmalade, in addition to sugar and fruits, contain gelatin or agar-agar
Gelatin obtained from the connective tissues of animals.
agar made from red algae growing in the seas and oceans
What is the benefit of gelatin?
Gelatin improves digestion, which will please mothers whose children love to portray "Nehochunebudek".
Gelatin is a source of protein, so those who are building muscle mass should look at gelatin desserts.
Gelatin contains collagen, which is very important for humans.
Using gelatin, we can strengthen and improve the appearance of hair, strengthen nails, and also improve the condition of bones and joints.
Rumor has it that gelatin even helps to lose weight, as it suppresses the feeling of hunger.
The introduction of gelatin into the menu will improve metabolic processes, the functioning of the muscular and nervous system, and the brain.
Here he is miraculous, although there is gelatin and contraindications: for example, in rare cases, it can cause allergic reactions, and also improves blood clotting, which is not useful for everyone.
There is always gelatin or agar-agar in my house.
🍧 🍧 🍧 Instant beef gelatin DR.OETKER 🍧 🍧 🍧
Manufacturer: DR.OETKER
Country of manufacture: Russia
Weight: 20 gr.
Packing: Standard paper bag
Edible gelatin (contains sulfur dioxide). May contain traces of milk, gluten, soy, eggs and nuts
Beef instant gelatin Dr.Oetker is made from raw materials that have a Halal certificate
Price: from 40 rubles.
Mode of application:
The package also contains a recipe for Aspic
And the vanilla marshmallow recipe
Specificity and properties:
Gelatin does not require pre-soaking, which saves time. Excellent gelling, retains its shape.
I love making jelly cakes. Yoghurt, cottage cheese, berry, mousse. And gelatin is an important component in them.
Today we will prepare a light summer Yogurt cake. I will provide a basic recipe that you can easily transform and make your own unique and inimitable cake.
YOGHURT CAKE
Biscuit (cake or cookie)
1 liter Yoghurt (optional)
Cooking:
Soak gelatin in water (30-50 ml), put on low heat and bring to a boil.
Attention! You can not boil gelatin, otherwise it will lose its properties!
Cool slightly (no more than 5 minutes). Pour gelatin into yogurt, mix well. If the yogurt is natural, without additives, then you need to add sugar.
Cover a deep bowl with cling film, pour 1/3 of the yogurt mass. Cut the biscuit into pieces and put in yogurt in a chaotic manner.
At this stage, you can add fruits or berries to the cake (except for pineapple and kiwi), pour the remaining yogurt. Place the cake in the refrigerator overnight or for 10-12 hours (minimum 6 hours).
All about edible gelatin
What does it represent? How useful or possibly harmful is it to human health? Let's take a closer look at this ingredient, find out as much as possible about its main characteristics, scope and features. Did you know that this product is used not only in the food industry, but also in medicine and even technology. The very word "gelatin" means "frozen". Gelatin is obtained from components saturated with a substance such as collagen protein.
Gelatin comes from beef or pork raw materials. Properly prepared raw materials undergo long-term cooking at high temperatures. Food gelatin is a practically pure protein (about 85-90%). The calorie content of this ingredient is 355 kcal; 0.7 g of carbohydrates; 87.2 g proteins; 0.4 g fat (100 g). These indicators indicate that it is not worth abusing dishes that contain this component if you do not want to gain a few extra pounds.
Food gelatin contains in its composition a very necessary and useful amino acid called glycine. This element is responsible for the energy in the human body, and also affects mental activity and activity. The supplement also contains the amino acids alanine, aspartic and glutamine. They are able to improve metabolism, strengthen the muscles of the heart, and are a source of vigor and energy in the nervous system.
Due to the presence of proline and hydroxyproline, which are the basis of connective and cartilaginous tissue, in case of bone fractures, doctors strongly recommend eating dishes containing gelatin, which contributes to the patient's speedy recovery. The product is also very beneficial for skin, hair and nails.
Scientists conducted many experiments and tests in which people with knee joint disease took part. Every day the patients took the solution food grade gelatin. After a few weeks, the beneficial properties of the substance appeared. It has been proven that the muscles become stronger and the mobility of the joints improves.
Unfortunately, gelatin is completely contraindicated for people suffering from a disease such as oxaluric diathesis. If water-salt metabolism is disturbed in the body, or urolithiasis is detected, then gelatin is excluded from the diet, because its excess in the body can aggravate the patient's condition.
The use of edible gelatin in industry
If you doubt what can be used in the manufacture of paper or paints and varnishes, then remember the unusual adhesive properties of this substance. It is used for gluing various grades of paper, also for the production of artificial pearls, in metallurgical production for the production of zinc, copper, in printing for bookbinding and many other places.
Even the photographic industry cannot do without such a unique component. For the manufacture of emulsion in layers of film and photographic paper, this additive is also required.
Food gelatin in cooking and medicine
We have already analyzed the useful properties edible gelatin which made it popular in medicine. It is prescribed to increase the level of proteins in the body if a nutritional imbalance has been noticed. Gelatin is also used for the production of various medicines, such as capsules.
You can talk about the use of gelatin in cooking for a very long time. Many confectionery products cannot do without this food additive. Do not forget to add gelatin to fish and meat dishes. Everyone knows perfectly well what a jelly or jelly is. For better solidification of these dishes, it is very useful to use a little gelatin powder. In the manufacture of desserts, ice cream, in order to avoid the formation of sugar crystals in the mass itself, you can add a little of this element.
For those who have not yet come across gelatin, we will give a brief description of the product: most often the additive is sold in dry form, the substance is completely odorless and tasteless, the grains are light yellow in appearance. If you fill it with water, the swelling process begins, but the additive does not completely dissolve in the liquid. In order to completely dissolve gelatin, it is necessary to heat it to a temperature of 60-70 degrees and only then you will get a jelly mass.
Contraindications for edible gelatin
As already mentioned above, has certain contraindications. If your body cannot cope with this substance, you have noticed a poor digestibility of the supplement, then it is not advisable to abuse dishes containing a gelatin component. No wonder they say that everything, even the most useful, should be consumed in moderation. To avoid undesirable consequences, control the amount of gelatin in food.
If the patient has cardiovascular diseases, then only a doctor can allow the use of gelatin. Some components that make up the dietary supplement can provoke the development of the above diseases. With diseases such as thrombosis, as well as thrombophlebitis, it is also worth forgetting about edible gelatin, and try to avoid its presence in dishes. An excess of gelatin can cause negative consequences, exacerbation.
If you are taking gelatin tinctures, then you must simultaneously drink special preparations that are responsible for stimulating defecation, otherwise very unpleasant diseases will arise that your doctor will be able to tell you about when he prescribes a course of treatment. Do not forget about allergic reactions. Food grade gelatin may contain substances and elements that your body is not able to accept.
Photo of edible gelatin
