Jelly. Animal substance made up of proteins and used in food. It is extracted from skins, bones and other animal tissues by treatment with alkalis or acids . It is very easy to digest and although its composition is 84% to 90% protein, its nutritional value is incomplete as it is deficient in certain essential amino acids. In commerce it can be found prepared together with sugar, colorants and flavor enhancers.
[ hide ]
- 1 Obtaining
- 2 Composition and use
- 3 dishes with jelly
- 4 benefits
- 5 See also
- 6 External links
- 7 Sources
The dry gelatin when put in contact with a liquid absorbs it and swells. When heating the liquid, a sol (a fluid colloidal system) is formed with the liquid as a dispersant. As the system cools, the fluid’s viscosity increases and ends up solidifying to form a gel (solid-looking colloidal system).
The gel state is reversible to the sun state if the temperature is increased. The conversion of insoluble collagen to soluble gelatin constitutes the essential transformation of your industrial manufacturing. The process can lead to different gelatins depending on the breaks in the intramolecular junctions. The raw material required for its production is obtained from tanneries and slaughterhouses.
Different pre-treatments are carried out:
- The leathers are treated with salts for their preservation.
- The skins are frozen for storage and transport.
- Beef bones are defatted and crushed before transport and processing.
- Fresh bones are collected every day and must be processed within 24 hours of the animal being slaughtered.
- The bones are treated with an acidic solution to extract the minerals ( calcium phosphate ) without affecting the organic contents. After washing, this product called “osein” becomes flexible. The phosphates are separated by lime precipitation.
- The ossein and skins processed with acids for hydrolysis at room temperature for a relatively short time. On the other hand, the hides and osein are contacted with a lime solution for 5 to 10 weeks at room temperature. It is then adjusted to the pH required for the extraction of gelatin itself.
- The extraction is a batch process, obtaining a liquor of 6 to 10% gelatin. It is then continuously filtered and concentrated in a vacuum evaporator. The solution is sterilized at 145 ° C (293 ° F) and is rapidly cooled to gel the solution. This gel is extruded in the form of grains and dried with filtered and aseptic air .
Finally, the grains are ground to the required particle size. They must be stored in suitable conditions, since they are easily alterable in solution or moistened. They can also be purchased in the form of sheets or sheets. These sheets are rectangular, amorphous, thin, flexible, net fracture, transparent or slightly yellowish, odorless and with a very weak special flavor. The latter form is already poorly marketed since the granular form is easier to dissolve (although it is still used in parts of Europe and South America ).
Composition and use
Being pure protein , this is its greatest nutritional composition: protein (84-90%), mineral salts (1-2%) and water (the rest). Gelatin is used in the manufacture of food for protein enrichment, for the reduction of carbohydrates and as a vitamin-bearing substance.
With gelatine a foam can be formed that acts as an emulsifier and stabilizer, it is in this form that it is used in prepared foods such as soups, caramels, jams, some desserts. It is also used as an emulsion stabilizer in ice creams and in mixtures involving oils and water.
Also the pharmaceutical and cosmetic industries use gelatin as an excipient for drugs to be taken in small capsules.
Jellies have many culinary uses, they can be eaten for dessert or used as an ingredient in various sweet and savory dishes. It is unconditional in the preparation of pastry dishes, such as cakes, ice creams, sorbets, mousse, among other sweet recipes. They even serve to give the final decoratovo touch. The usual thing is to buy sheets of gelatin, which are usually colored, if the objective is to decorate the dish, or colorless if you want to use it as another ingredient in the recipe.
When mixed with fruit juices or smoothies, they act as thickeners and modify the original texture of the dishes to which they are added. To a lesser extent, gelatin is also used in salty dishes, as an ingredient in purées, to thicken broths, to obtain creamier sauces or to make flans such as prawns and asparagus. Among the recipes that can be made with gelatin are vegetable gelatin or tomato foam . All these preparations have the advantage that they are easy to digest.
Gelatin is not a simple gastronomic supplement: it is a source of protein, ensures a healthy diet and is ideal for losing weight in a healthy way. Gelatin is present in many foods even if we do not know it: one way to find out is to look at the labels (something that we should get used to so much to choose or discard some foods from our shopping list).
It is a totally natural product that is obtained from collagen raw materials: this pure protein contains 18 different amino acids in variable concentrations, making it an important contribution to a balanced and healthy diet. Thus, when used as ingredients in many dishes and foods, gelatin amino acids complement other protein sources and create high-quality nutrition for the body. In addition, consuming it as a dessert or as a snack between meals allows it to become a very effective ally in the war against overweight: free of fats and carbohydrates, and without any cholesterol or purine, it is an ideal companion as a component of a balanced and reduced calorie diet. Finally, consuming it regularly helps to achieve strong nails , shiny hair and firm skin. In short, numerous advantages and benefits for health, nutrition and beauty, at a very low cost, with delicious flavor and without gaining weight.