Nutritional properties of GelatinEnergy : 335.00 Kcal / 100g
Category : Bread & Grain-based Products
Group : Flours & binders & thickenes
Composition And Nutritional Value :Gelatin is a colorless, flavorless substance derived from animal collagen, typically sourced from the skin, bones, and connective tissues of cows or pigs. It is composed primarily of protein, with a high concentration of amino acids such as glycine and proline, which are important for joint health, skin elasticity, and connective tissue maintenance. Gelatin has little to no fat or carbohydrates and provides a small amount of calories. While it is not a complete source of all essential amino acids, the unique amino acids found in gelatin may offer benefits for joint, skin, and bone health.
Health Benefits : Gelatin offers several potential health benefits due to its high collagen content, particularly for skin, joint, and bone health. The amino acids glycine and proline found in gelatin are known to support the production of collagen in the body, which is vital for maintaining healthy skin, cartilage, and connective tissues. Regular consumption of gelatin may help improve skin elasticity, reduce wrinkles, and support joint mobility. Additionally, gelatin has been linked to improved digestive health by promoting the healing of the gut lining, reducing inflammation, and supporting the integrity of the digestive system. It may also promote better sleep due to its glycine content, which has been shown to have a calming effect on the brain.
Culinary Uses : Gelatin is commonly used in cooking and baking as a gelling agent to create textures in foods like jelly, gummy candies, marshmallows, and panna cotta. It is also used in some savory dishes such as aspic, which is a meat or fish gelatin dish, and to stabilize whipped cream and mousse. Gelatin is typically dissolved in warm water to activate its gelling properties before being added to recipes. In baking, it can be used to thicken fillings for pies and tarts or to create smooth, firm textures in custards and cheesecakes. Additionally, gelatin is used in the food industry for making gelatin capsules for supplements and medications.
Types : Gelatin is most commonly available in two forms: powdered and sheet (also known as leaf gelatin). Powdered gelatin is the most widely available and can be easily dissolved in water. Sheet gelatin is used by professional chefs and offers a purer form of gelatin, providing a more controlled gelling process. There are also variations of gelatin based on the source of collagen, with bovine (cow-derived) and porcine (pig-derived) gelatin being the most common. For those following vegetarian or vegan diets, there are plant-based alternatives, such as agar-agar, which is derived from seaweed and functions similarly to gelatin.
Shopping And Storage Tips : When buying gelatin, check the packaging to ensure that it is fresh and has not been exposed to moisture, which can cause clumping. Gelatin should be stored in an airtight container in a cool, dry place to maintain its effectiveness and prevent it from becoming sticky. For longer shelf life, it can be kept in the refrigerator. Gelatin does not spoil easily, but it is important to check the expiration date and ensure that it has not developed any unusual odors or clumping before use. If using sheet gelatin, follow the manufacturer's instructions for blooming and dissolving.
What can you make with Gelatin?
Peach Cheesecake
Raspberry Mousse Cake
Classic Cheesecake
Cheesecake with caramel sauce
Turkish Delight (Lokum)
No-Bake Berry Cheesecake
Triple Layer Mousse Cake
Find the perfect meal tailored to your dietary needs and preferences.
