Gelatin is a protein obtained by prolonged boiling of animal skin, tendons, and bones.
Due to its ability to form gels when mixed with water and cooled, gelatin is widely used in the preparation of desserts, soups, sauces, and other dishes, giving them the necessary texture and viscosity.
It contains a unique profile of amino acids that may be beneficial for bone and skin health.
Notably, gelatin is rich in glycine, proline, and alanine – amino acids important for maintaining the structure and function of body tissues.
Glycine also supports the function of the central nervous system and the digestive system, while proline is involved in skin regeneration processes and collagen production.
In this context, gelatin can serve as an excellent source of nutrition for maintaining muscle mass without the risk of exiting ketosis.
In addition to amino acids, gelatin contains small amounts of minerals such as calcium and phosphorus, which are important for bone health.
Nutritional Value
The glycemic index of gelatin is 0 since it does not contain carbohydrates. Therefore, the glycemic load is also 0.
In 100 grams of gelatin, there are approximately 335 calories, 88 grams of protein, and virtually no fats and carbohydrates.
How to Use Gelatin Properly
Dissolving gelatin begins with soaking it in cold water for 5-10 minutes. Then it should be lightly squeezed and dissolved in hot, but not boiling, liquid as high temperatures can destroy its structure.
When using gelatin, it is important to consider the ratio of gelatin to liquid to achieve the desired consistency. Roughly, one packet (10 grams) of gelatin should be dissolved in 500 ml of liquid.
However, for denser desserts like mousses or panna cotta, more gelatin may be needed.
- For liquid desserts: 1 part gelatin to 100 parts liquid.
- For mousses and puddings: 1 part gelatin to 50 parts liquid.
- For dense jellies and panna cotta: 1 part gelatin to 30-40 parts liquid.
It is important to thoroughly mix the gelatin with the liquid to ensure even distribution without lumps.
After adding gelatin to the dish, it should be refrigerated to set. Setting time can vary from 2 to 4 hours, depending on the temperature and size of the mold.
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Substitution options in recipes
Agar-agar. 1 g of gelatin is equivalent to 0.4 g of agar. Agar sets at room temperature and does not melt until 80 °C, so the soufflé will be denser. For creams, add agar to hot liquid and boil for 1 minute.
