Gelatine
Gelatine
Gelatine (pronounced: /ˈdʒɛlətiːn/) is a translucent, colorless, flavorless food ingredient, derived from collagen taken from animal body parts. It is brittle when dry and gummy when moist.
Etymology
The term "gelatine" comes from the Latin word "gelatus" which means "frozen" or "jellied".
Production
Gelatine is produced by prolonged boiling of skin, cartilage, and bones from animals. The most common sources of gelatine are pigs and cows. The process of making gelatine involves several main stages:
- Extraction of raw material
- Pretreatments to remove impurities
- Hydrolysis of collagen into gelatine
- Extraction of gelatine solution
- Drying and grinding
Uses
Gelatine is used in a variety of food products, due to its unique properties. It is a common ingredient in many gummy candies, marshmallows, and is also used in the production of certain yogurts and ice creams. In addition to its use in food, gelatine has various technical applications, such as in photography, pharmaceuticals, and cosmetics.
Related Terms
- Collagen: The protein from which gelatine is derived.
- Hydrolysis: The chemical process used to break down collagen into gelatine.
- Gummy candy: A type of candy that often uses gelatine as a main ingredient.
- Marshmallow: A confectionery product that uses gelatine to achieve its unique texture.
See Also
External links
- Medical encyclopedia article on Gelatine
- Wikipedia's article - Gelatine
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