Gelatine is a common gelling agent used in food. It has a clear and colourless appearance. It is obtained from collagen present in the bones and skin of pigs, cows, goats, and other animals. It may also be derived from fish bones. However, it is purified then dried and packaged for use. "Gelatine" comes from the Latin word "gelatus" which means "jellied or froze". It was used in Europe initially, when a French man named Denis Papin, obtained in from the bones of animals in order to produce a gelatinous pastry, Gelatine is brittle when dry and turns gummy when moist. It comes in various forms like sheets or powder. Sheet gelatin comes in four different strengths: bronze, silver, gold, and platinum. The "bloom strength" (how much the gelatin swells) determines each level. When the bloom strength is higher, the higher the melting point of the gel and shorter the gelling set time. Some factors increase the gel strength of the gelatine like milk and sugar while salt, acidic foods like wine, vinegar will decrease its strength.
Buy gelatine powder or sheet as per the requirement. Always buy from a reputed brand and within the expiry period.
Gelatine can result in a feeling of heaviness in the stomach and cause bloating, belching and heartburn. Some people may have allergic reactions to it and sometimes severe enough to cause damage to the heart and may cause death.(2)
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