Almost all people at least once tried jelly, or marmalade bears or worms. Such sweets are sold in any store right at the checkout. The main component of these desserts is gelatin, it is also available for purchase in confectionery departments. Any mistress knows about this powder not by hearse: it is with him that home puddings, jelly and some types of souffle are created. At the same time, few people know what and how this product is made. In this article, you will open the veil of secrets about creating gelatin and learn more about it.
How gelatin is doing
To create gelatin, cattle, horns, sometimes fish bones, skins and cartilage are selected, as well as joints. All these components are subjected to long cooking, during which the main change applies to collagen. This substance is part of the protein and is the main component of gelatin. Collagen goes into another physical condition, after which the resulting sediment is dried. This is gelatin.
Thus, gelatin is a precipitate from a long boil for various bone products of animals that is dried. Such an explanation is the simplest.
If we speak in a more complex language, gelatin is carried out by denaturing collagen and subsequent evaporation of the liquid.
What gelatin consists of
This substance consists completely of protein, since its main component is collagen, is a derivative of animal protein.
Of course, gelatin can be called a product of animal origin. Such a component is not eaten by vegetarians, they use other analogues of gelatin, which will be discussed later.
Due to the fact that a very binding substance is dried in gelatin, again melting it, you get a viscous, rapidly thickening mixture.
The benefits and harm of gelatin
It is difficult to talk about the dangers of this product, as this is a natural animal protein that you can receive with meat. It can be contraindicated for people who need to keep a certain diet in connection with the poor assimilation of the protein.
The benefit is the strengthening of ligaments and joints, bones, as well as cartilage, helps to replenish the natural need for protein, improves the condition of hair, nails and skin. All this can be attributed to any product that contains a large amount of protein.
Analogs of gelatin
Some people do not eat ordinary gelatin from bones and skin of cattle, the reason for this can be vegetarianism or animal protection groups. A gelatin can become an analogue of gelatin:
- Vegetable gelatin from algae. It is obtained in the same way, and it is no different from the usual gelatin, except for raw materials - these are algae. Otherwise, this substitute is called agar-agar or canten.
- Carragen can also be used to thicken the liquid, but this substance must be boiled. In stores it can be called Irish moss.
- In Japan, Kudza is traditionally used. This is also a powder, but of plant origin. To obtain it, the root of the puerariya of the lobster is grinded.
- Many use pectin, but it behaves better in jams and jams than in jelly and pudding.
- Another curious substitute is a vegetable starch of Arroutus, it is obtained from the roots of tropical plants.
As you can see, there are a lot of substitutes for animal gelatin, because the list does not end there. You can choose the most convenient product for yourself to make jelly, yogurts, chewing gum and other viscous dishes yourself.
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