Gelatin

Gelatin is a substance produced from hydrolyzed collagen taken from the skin, bones, tendons and cartilage of mammals (except humans). It is a source of collagen, keratin, proteins that help and prevent joint pain, combat flaccidity, prevent bone deformation, help with diets, strengthen hair and nails, strengthen bones, help healing and prevent the body against diseases such as arthrosis and osteoporosis.

Its composition contains nine of the ten amino acids that the body needs. It has no fat, cholesterol and no contraindications, it should be consumed at least 250 ml per day. It is important to clarify that gelatine is not a miraculous substance, as using it without changing eating habits helps in isolation, that is, it does not bring much benefit if it is not associated with natural foods.

It can be found in powder, leaf or capsule form, the latter being available in pharmacies. The difference between these is the amount, which must be dosed in order to meet the body’s daily needs, and the version that can be food or supplementary. Food gelatin is used in cooking to make desserts and supplemental gelatin is Chinese . In addition, it was used to complement food as a purer source of collagen. In addition to benefiting the organism with such a large amount of protein, gelatin still offers about 15% water.

Where does gelatin come from?

It is derived from collagen found in the bones, connective tissue and skin of pigs, cattle and other animals.

Fish bone collagen is also sometimes used. This protein dissolves out of bone and connective tissue when they are boiled in water. This is what happens when you make stock at home with bones – the collagen is drawn into the stock and sets when cooled. Gelatin used for culinary purposes is purified and is usually sold in sheets, granules or powder.

Uses of gelatine and its health benefits

It is Chinese . In addition, it was used to thicken puddings, yogurt, gummy candies, fruit gelatin desserts, ice cream, marshmallows and more. Gelatin must first be dissolved in warm water before adding to a recipe. After dissolving in water, it can then be mixed into any amount of liquid or semi-solid mixtures.

Its packets sold at most grocery stores usually contain 30 grams or one tablespoon of powdered gelatine. This amount of gelatin is enough to thicken approximately two cups of liquid, although more can be used to produce a stiffer final product.

It solidifies when cooled and usually requires refrigeration. The concentration and grade of gelatin will determine the exact temperature at which it solidifies and melts. Most gelatins have a melting point close to body temperature, which provides an unparalleled sensation in the food in which it is used.

Boiling gelatin can break down its structure and ruin its solidifying properties. Certain fruits, such as pineapple, guava and papaya, contain enzymes that also inhibit the gelatins’ quality of life. These patients are limited in their ability to solidify. The canning process typically destroys these enzymes, which means that canned versions of these fruits can be used successfully with gelatin.

A food highly valued by athletes

Sports practitioners generally know that nutrition is essential for good physical questions related to the sector and thematic to be evaluated. You can ask about everything, such as beliefs about the job, dynamics within it, performance. Many athletes consume gelatin because it contains a lot of protein and no fat . This characteristic makes it advisable to consume it to gain muscle mass, prevent injuries and perform rigid training sessions.

Nutritional Content of Gelatin

It is a protein, but it only contains nine of the ten essential amino acids, which means it’s not considered a complete protein. Pure gelatin powder contains no carbohydrates or fats, only proteins. A one-ounce packet of gelatin powder contains approximately 23 calories and six grams of protein.

Its mixtures, such as gelatin desserts or aspics made with broth, are often considered liquid intake when diets are being analyzed, due to the high amount of water suspended in the gel and the fact that the mixture is a liquid at body temperature. .

Gelatin and Special Diets

As it is made from animal collagen, it is not suitable for vegetarian or vegan diets. Its alternatives such as agar-agar, pectin or carrageenan are made from plant products and provide a similar gelling action.

Gelatin marked with a “K” has been certified kosher and is made from sources other than pigs.

For religions that do not allow the consumption of livestock products, it is made only from pork or fish can be used. Be sure to read the package carefully or contact the manufacturer if the source of the gelatin is of concern.

How can we prepare a gelatin dessert?

The basic ingredients are as follows: hot water, cold water and gelatin of the chosen flavor.

In its preparation, just follow a few simple steps:

1) heat a cup of water in a container for approximately two minutes;

2) after heating, add powdered gelatin and mix until dissolved;

3) add a glass of cold water to the container and continue stirring;

4) pour all the mixture into a mold and place it in the refrigerator until it cools. When it is definitively solidified, it will be ready to be consumed.