Gelatin is a substance of animal origin. It is extracted by boiling bones and cartilage in water. Collagen is released, thanks to which the gelling properties of this product are due.
Gelatin is a simple protein, (98-99% protein and 1-2% mineral salts).
It is most widely used in the food industry and every ordinary household, where every person can use it in the preparation of savory dishes, sweets and gelling of fruit or vegetable juices. It is also widely used and applicable in the cosmetic and pharmaceutical industries, as well as for the preparation of adhesives.
Gelatin easily and quickly dissolves in liquids when they are heated to a temperature of 27-30 to 60°C. At higher temperatures, its gelling property is neutralized and loses its effect.
After cooling the liquid in which it is dissolved, a solid but at the same time soft and smooth substance with a quivering, swaying effect and a shiny appearance is obtained.
Do not hesitate to use this product as an assistant in your kitchen and prepare the most delicious, impressive and beautiful desserts and dishes with it. We recommend trying our recipes for:
- jelly cake;
- jelly candy;
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