What is gelatin made from food? How to make gelatin?

Each hostess at least once in her life rejoiced the household with such delicious dishes as a jellied or cold that can not be cooked without gelatin. Besides, if this product were not available, we would not have eaten marmalade and jelly. But not everyone knows what gelatin is made from food. And also not everyone knows that this product contains proteins, vitamins and minerals that are so useful for the human body.

Methods for obtaining gelatin

Get this product in several ways. The first thing that gelatin makes from food is bones of cattle. This product is processed, and the output is obtained without a taste and smell substance.

Some manufacturers add blood, tendons, hooves and other components to the bones. This allows them to get more finished products.

But not only bones make gelatin. How to prepare it in another way, well know those who buy a large number of brown and red algae. They grow in the Pacific Ocean, in the White and Black Seas. Of course, the product obtained from algae has another name - agar-agar. However, in its properties, it is in no way inferior to the product obtained when processing bones of cattle.

Can I prepare gelatin by myself

Prepare it at home, you can, of course, but this process is very long and tedious.

First you need to buy a large number of bones, pork legs, ears, etc. All this is soaked for eight hours. In a shorter period of time, all the blood simply will not have time to leave the food. After that, the skin (where it is) is carefully scraped and all the ingredients are washed. All this is boiled in the water for several hours.

However, in this way you can prepare only a cold or a jellied. To make other dishes (jelly, marmalade, etc.), it is better to use ready-made gelatin.

Composition of the product

As you already know, this product contains many minerals, vitamins and proteins. Scientists conducted chemical analyzes that allowed to accurately answer the question of what gelatin food consists of.

It contains glycine. This is a very useful and necessary amino acid. A sufficient amount of glycine in the body contributes to an increase in the level of vital energy, the development of mental activity and normal vital activity in general.

Also in the composition of this product is (in small amounts) some trace elements. They are calcium, sulfur and phosphorus.

Proteins, fats and carbohydrates

What gelatin is made from food, we already know. Consider the composition of the product as a percentage:

• Fats - 0,4%;
• Carbohydrates - 0,7%;
• Proteins - 87.2%.

A large number of proteins directly indicates that what the gelatin is made of is food, has an animal or vegetable origin.

In addition, this product contains amino acids of proteins - hydroxyproline and proline. In the human body, their presence ensures the strength and health of connective tissues.

We grow gelatin: how to prepare it correctly

For the ideal dissolution of the product, it is best to take cold water. If you add gelatin immediately to the juice, milk or broth, then completely its granules will not dissolve, no matter what you do, no matter how carefully you then do not mix.

At the bottom of a small bowl (it is desirable to take a metal bowl) you need to pour one tablespoon of gelatin. After that, the substance is poured into half a cup of boiled chilled water. When using conventional gelatin, a bowl of water is left for fifty minutes to swell it. Instantly dissolves in just twenty-five minutes.

After that, a bowl with gelatin is installed over the pan, in which there is boiling water (water bath). For about ten minutes we keep the dishes on low heat, periodically mixing the swollen mass until it completely dissolves in water. Once the liquid is completely clear, the bowl can be removed from the fire.

There is one rule that you must remember if you want to learn about how to make gelatin and not spoil it. The product can not be brought to a boil. When the temperature reaches 100 ^° C, the collagen (protein) is completely destroyed. As a result, gelatin will completely lose its main property - gelling. And this process is irreversible, so the boiling liquid can be poured without regrets and start the whole process first.

Dissolved in water, the product must be cooled. The optimum temperature is 50 ^° C. Before adding the resulting solution to the dish, it must be passed through a sieve. This will get rid of the film, which when heated is formed on its surface.

By the way, gelatin does not tolerate not only boiling, but also too low a temperature. The product should not be stored in freezers. When it freezes, it crystallizes and subsequently separates. After thawing, its gelling property also disappears. Such a product can safely be sent to the trash, following the boiling solution.

Where gelatin is used

We learned from what gelatin is made food, and what is cooked from it? In which areas of our life have you found the application of this product?

Of course, most often it is used in cooking. In which only meals are not added food gelatin. The price for this product is low, and the properties are irreplaceable. It is used for making mousses, jellies, chillies, various jellies and so on. Gelatin is also used in confectionery factories. To enhance the taste, it is added to the candy. This product, added to ice cream, promotes the fact that the sugar does not crystallize, and the proteins do not fold. The producers of meat and fish canned food also resort to it.

A real find gelatin will be for those who dream of immaculately beautiful hair. Vitamin E, which is contained in this product, accelerates the growth of hair and strengthens them. In addition, it contains substances that strengthen the structure of the hair. On its basis, special masks are made, giving the hair volume, shine and elasticity.

Gelatin is used for the manufacture of cosmetics, photographic materials, perfumes, printing ink and glue.

This product is also used in pharmaceuticals. From it, capsules are made for medicines. Gelatin capsules well retain all the properties of the drug, and when ingested into the human body, they dissolve easily and quickly.