What child doesn't like sweets? Chocolates, candies, pastries and cakes! But can sweetness be not only tasty, but also healthy?
Pastille, marshmallows, marmalade, in addition to sugar and fruit, contain gelatin or agar-agar
Gelatin obtained from connective tissues of animals.
Agar made from red algae that grows in the seas and oceans
What are the benefits of gelatin?
Gelatin improves digestion, which will please mothers whose children love to pretend to be “I don’t want to be kids.”
Gelatin is a source of protein, so those building muscle mass take a closer look at gelatin desserts.
Gelatin contains collagen, which is very important for humans.
By consuming gelatin we can strengthen and improve the appearance of hair, strengthen nails, and also improve the condition of bones and joints.
They say that gelatin even helps you lose weight, as it suppresses the feeling of hunger.
The introduction of gelatin to the menu will improve metabolic processes, muscle function and nervous system, brain.
That's how miraculous it is, although it exists Gelatin has contraindications: for example, in rare cases it can cause allergic reactions and also improves blood clotting, which is not beneficial for everyone.
In my house there is always gelatin or agar-agar.
🍧 🍧 🍧 Instant beef gelatin DR.OETKER 🍧 🍧 🍧
Manufacturer: DR.OETKER
Country of origin: Russia
Weight: 20 gr.
Packaging: Standard paper bag
Edible gelatin (contains sulfur dioxide). May contain traces of milk, gluten, soy, egg and nuts
Dr.Oetker instant beef gelatin is made from Halal certified raw materials.
Price: from 40 rub.
Directions for use:
The package also contains a recipe for Jellied
And a recipe for vanilla marshmallows
Specifics and properties:
Gelatin does not require pre-soaking, which saves time. It gels well and retains its shape.
I love making jelly cakes. Yoghurt, curd, berry, mousse. And gelatin is an important component in them.
Today we will cook light summer Yogurt cake. I will provide a basic recipe that can be easily transformed and made into your own unique and inimitable cake.
YOGURT CAKE
Biscuit (cake or cookies)
1 liter Yogurt (to your taste)
Preparation:
Soak the gelatin in water (30-50 ml), put on low heat and bring to a boil.
Attention! You cannot boil gelatin, otherwise it will lose its properties!
Cool slightly (no more than 5 minutes). Pour gelatin into yogurt, mix well. If the yogurt is natural, without additives, then you need to add sugar.
Cover a deep bowl with film and pour in 1/3 of the yogurt mixture. Cut the biscuit into pieces and place in yogurt in a chaotic manner.
At this stage, you can add fruits or berries (except pineapple and kiwi) to the cake and pour in the remaining yogurt. Place the cake in the refrigerator overnight or for 10-12 hours (at least 6 hours).
Gelatin (edible gelatin, gelatin, gelatin)- a food product that is used in the food industry as a gelling agent, thickener, coating, foaming agent, clarifier, encapsulating agent, foam stabilizer, carrier.Gelatin is an edible animal protein that is part of collagen.
Gelatin production
The method of obtaining a substance from animal bones was first developed by the French chemist and physician Jean Dorset in the 18th century. The scientist proposed using it as a cheap food product for the poor and needy. The patent for gelatin was received later, in the mid-19th century. Then they began to make jelly based on gelatin, which quickly gained popularity.Today, the production of this product is carried out in accordance with GOST 11293-89 “Gelatin. Technical conditions".
Used to make gelatin
- large bones cattle;
- soft collagen-containing raw materials from the processing of cattle and pig skins.
- Type A gelatin is produced by acid treatment of pig skins, is characterized by lower viscosity, and better retains the shape of the dish;
- Type B gelatin is produced by alkaline treatment of cattle bones.
The product is sold in the form of odorless granules, powder, grains or plates with a faint taste of unleavened broth.
The substance dissolves well in hot water, milk, sugar and salt solutions, swells in cold water.
Application of gelatin in the food industry
The ability to form gels allows the product to be used for the production of goods of a certain consistency: pasty, soft gelled or rubbery.Gelatin is used to make:
- jellies, jellied meats;
- canned meat products;
- confectionery products – jellies, marmalades, caramel syrup, glazes;
- fruit in jelly;
- fermented milk products - yoghurts, curd products, processed cheeses;
- wine as a clarifier for wine materials.
Gelatin and health
Gelatin is not considered a dietary supplement, but a food product. Approved for use in the food industry of the Russian Federation, EU countries, USA. Acceptable daily norm consumption is not determined.Benefits of gelatin
When added to dishes, gelatin increases nutritional value proteins.Gelatin contains the amino acid glycine, which helps improve mental performance, stress resistance, relieve nervous tension, and normalize sleep.
According to some studies, gelatin is useful for the prevention and treatment of joint diseases, as it helps maintain and restore connective tissue. Dishes with gelatin are also recommended to be included in the menu during the healing of bone fractures and osteoporosis. Traditional medicine advises using infusions and compresses with gelatin to treat arthritis and arthrosis.
Gelatin is useful for low blood clotting and bleeding.
Dishes with gelatin do not increase acidity, therefore they are recommended for a number of diseases of the gastrointestinal tract.
Gelatin is actively used in cosmetology to improve the condition of skin, nails and hair.
Harm of gelatin
The product increases blood clotting, so you should not use it if you have atherosclerosis or thrombophlebitis.When gelatin is abused, the product's fixing effect appears.
It can also very rarely cause allergic reactions.
Gelatin is of animal origin, so dishes based on it are excluded for vegetarian diets.
All about edible gelatin
What does it represent? How beneficial or possibly harmful is it to human health? Let's take a closer look at this ingredient, find out as much as possible about its main characteristics, scope of application and features. Did you know that this product is used not only in the food industry, but also in medicine and even technology. The word “gelatin” itself means “frozen.” Gelatin is obtained from components saturated with a substance such as collagen protein.
Gelatin comes from beef or pork raw materials. Properly prepared raw materials undergo long-term cooking at high temperatures. Edible gelatin is a practical pure protein (about 85-90%). The calorie content of this ingredient is 355 kcal; 0.7 g carbohydrates; 87.2 g protein; 0.4 g fat (100 g). These indicators indicate that you should not abuse dishes that contain this component if you do not want to gain a few extra pounds.
Edible gelatin contains a very necessary and useful amino acid called glycine. This element is responsible for energy in the human body, and also affects mental activity and activity. The supplement also contains the amino acids alanine, aspartic and glutamine. They can improve metabolism, strengthen the muscles of the heart, and are a source of vigor and energy in the nervous system.
Due to the presence of proline and hydroxyproline, which are the basis of connective and cartilaginous tissue, in case of bone fractures, doctors strongly recommend consuming dishes containing gelatin, which contributes to the fastest recovery of the patient. The product is also very beneficial for skin, hair and nails.
Scientists conducted many experiments and tests in which people with the disease took part knee joints. Every day the patients took the solution edible gelatin. After a few weeks they appeared beneficial properties substances. It has been proven that muscles become stronger and joint mobility improves.
Unfortunately, gelatin is completely contraindicated for people suffering from a disease such as oxaluric diathesis. If water-salt metabolism is disturbed in the body, or urolithiasis is detected, then gelatin is excluded from the diet, because its excess in the body can aggravate the patient’s condition.
Application of edible gelatin in industry
If you doubt what can be used in the production of paper or paints and varnishes, then remember the unusual adhesive properties of this substance. It is used for gluing different varieties paper, also for the production of artificial pearls, in metallurgical production for the production of zinc, copper, in printing for bookbinding and bookbinding production and many other places.
Even the photographic industry cannot do without such a unique component. To make an emulsion in layers of film and photographic paper, this additive is also required.
Edible gelatin in cooking and medicine
We have already discussed the beneficial properties edible gelatin, which made it popular in medicine. It is prescribed to increase the level of proteins in the body if a nutritional imbalance has been noticed. Gelatin is also used for the production of various medicines, for example, capsules.
We can talk about the use of gelatin in cooking for a very long time. Many confectionery products cannot do without this food additive. Don't forget to add gelatin to fish and meat dishes. Everyone knows perfectly well what jelly or jellied meat is. For better hardening of these dishes, it is very useful to use a little gelatin powder. When making desserts and ice cream, in order to avoid the formation of sugar crystals in the mass itself, you can add a little of this element.
For those who have not yet encountered gelatin, we will give brief description product: most often the additive is sold in dry form, the substance is completely odorless and tasteless, externally the grains are light yellow in color. If you add water, the swelling process begins, but the additive does not completely dissolve in the liquid. In order to completely dissolve gelatin, you need to heat it to a temperature of 60-70 degrees and only then you will get a jelly mass.
Contraindications for edible gelatin
As already indicated above, has certain contraindications. If your body cannot cope with this substance, you notice poor absorption of the supplement, then it is not advisable to overuse dishes containing the gelatin component. It’s not for nothing that they say that everything, even the most healthy, should be consumed in moderation. To avoid unwanted consequences, control the amount of gelatin in food.
If the patient has cardiovascular diseases, then only a doctor can allow the use of gelatin. Some components included in the dietary supplement can provoke the development of the above diseases. For diseases such as thrombosis, as well as thrombophlebitis, you should also forget about edible gelatin, and try to avoid its presence in dishes. Excess gelatin can cause negative consequences, exacerbation.
If you take tinctures of gelatin, then you must simultaneously take special medications that are responsible for stimulating bowel movements, otherwise very unpleasant diseases will arise, which your doctor will be able to tell you about when he prescribes a course of treatment. Don't forget about allergic reactions. Edible gelatin may contain substances and elements that your body is not able to accept.
Photo of edible gelatin
