The word gelatin is of French origin (gélatine). Gelatin is a transparent, colorless, easily brittle in its dry state and tasteless substance. Gelatin is a simple protein obtained by the hydrolysis of collagen from animal bones and cartilage, that have been boiled in water.
The resulting liquid has the ability to thicken and gel. It is dissolved in water or other liquids at a temperature of approximately 42 degrees Celsius.
At temperatures above 60 degrees, gelatin loses its properties. It contains the non-essential amino acids, glycine and proline and lacks the essential amino acids.
Gelatin has the ability to strengthen hair, nails and the joints of the body. Consumption of gelatin is beneficial for a person because it has the ability to reduce joint pain in the knees and improve the flexibility for active people.
For household use, gelatin is usually available in the form of granules, sheets or powder. It is used as a gelling agent, stabilizer and thickener of jams, yogurt, jellies, desserts, candy, cream cheese, margarine, apple juice and vinegar.
It is also included in various food supplements such as Vitamin B2 (Riboflavin), L-optinc (Zinc) and Vitamin A.
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