Unflavoured gelatin is a colorless, odorless, and flavorless gelling agent made from animal collagen, commonly used in both sweet and savory dishes. It is created by processing animal parts like bones and skin, and its primary function is to thicken or set liquids into a jelly-like consistency.
What it is
Composition: Unflavoured gelatin is a protein derived from animal collagen, which is found in connective tissues, bones, and hides.
Properties: It is brittle when dry but becomes a flexible, jelly-like substance when hydrated and heated. It does not add any color or flavor to the recipe.
Uses: It is a versatile ingredient for thickening and stabilizing, found in products like jams, jellies, panna cotta, marshmallows, and even savory dishes like aspic.
How to use: It must be "bloomed" or softened in cold water before being heated to dissolve and activate its gelling properties.
Other considerations
Vegan alternatives: Since it comes from animals, it is not suitable for a vegan diet. Vegan alternatives include agar-agar, pectin, and carrageenan.
Health benefits: Gelatin is made of 18 amino acids and may offer some health benefits, though consuming it as a supplement in high doses is not recommended without further research.
Type
Curd
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