THAT IS UNFLAVORED GELATIN?

Unflavored gelatin  ,  gelatin neutral  ,  gelatin  ,  grenatina  Inglés or unflavored gelatine  , is a semi-solid mixture (sol), colorless and tasteless.  It is available in powder and sheets.  The gelatin powder is yellowish and sheets, called  isinglass  ,  colapiscis,   isinglass  ,  Colapi or isinglass  , is translucent and brittle.

Gelatine is Obtained from collagen found in bones, tendons, cartilage and skin of animals Such as pork, beef and fish, Which Through a series of Processes is separated from fat. The isinglass Specifically Obtained from the swim bladders of Certain fish.

. It is a complex protein That Is Composed of amino acids and is Considered to Pure Protein, esta Being the MOST property  Its composition is: 84-90% of collagen protein from 1-2% mineral salts and water.

The use of the gelatin are innumerable.  It is used in food processing, cosmetics and medicines.  It is an excellent thickener in creams, gels desserts (mousses, Aspics, bavarois) and is used to make jelly beans, marshmallows, Among other sweets.  It is mostly Known as gelatin desserts.

Upon hydration in water or liquid, ITS Absorbs 10 times the original size. It has the property of Being heat and cold liquid to solidify.  When dissolved in water Which Takes heat (to dilute good) And Then subjected to cold, coagulated.  This Known as "colloidal" feature Allows you to Have a consistency Between liquid and solid.

Suggested Dose

Gelatins are Characterized by Their gel strength or concentration, Bloom Measured in degrees.  Jellies exist in the market from 50 ° to 300 ° Bloom maximum.  Manufacturers do not inform Usually Their packaging, so we did not know exactly how many degrees Bloom gelatin has bought , but can range Between 125 ° and 250 °.  We know it works to the extent That Gives strength to our preparations.

Bloom grades know we shouldnt worry so much Because in practice it is something we can handle.  We Increased the power of gel if we Increase the amount of gelatin.  That is, we can make any hardness consistency of the amount That We add.  In other words: "We must make the most of what we Have at hand."