Gelling agent, thickener, coating, foaming agent, nutrient, clarifier, flocculant, capsulation agent, foam stabilizer, carrier.
Characteristics
Brownish to white granules, grains or powder, transparent flakes without off-odor with the taste of unsalted broth.
Gelatine is glue of animal origin, produced by boiling from defatted tendons and bones of calves, piglets and dried for long-term storage.
Gelatine swells in warm water at 36–37°С and dissolves when the temperature is carefully increased to 45°С.
Application and doses
Gelatine is used in jellies, jellied meat, fish and poultry products, in desserts, berry and fruit jellies.
Dosage of gelatin depends on the desired thickness of product. Jellied meat and poultry products where meat stocks are used possess certain stickiness on their own and require much less gelatin than fish jellied products or fruit and berry jellies. To get tender soft jelly, it is enough to dissolve 20 g of gelatin in 1 L of liquid. To get a thicker jelly, 40-50 g of gelatin in 1 L of liquid may be dissolved.
Gelatin should be kept in carefully dried clean glass tare at 15 to 32°С away from moisture. Shelf life in such conditions is virtually limitless.