UNDERSTANDING GELATIN

GELATIN

WHAT IS A GELATIN

Gelatin is a water soluble protein basically a processed and refined animal protein, derived from bones, hides(a skin of an animal) and collagenous connective tissues.

CHARACTERISTICS OF GELATINE

Gelatin is virtually colorless and tasteless and can be used in sweet and savory dishes.

Gelatin can be used with most ingredients, but some fruits like pineapple contains an enzymes that prevent gelatin setting.
When a sufficient quantity of gelatin is dissolved in hot water, the liquid will solidify when cool or chill. When used in a smaller quantity the liquid will still thickened but not solidify.

Gelatin thickened and gel because of the nature of its protein, which form long strands
When present in small quantities the strand get tangled with one another, so the liquid is not flow freely.

GELATIN HAS A VERY UNIQUE NATURE AND THIS SUBSTANCE FUNCTION IS TO BE AN AGENT FOR:-

Gelling agent Thickener Stabilizer Emulsifier Foaming agent It also has a variety of industrial applications especially those related to food processing, pharmaceuticals, cosmetics & toiletries, photography, printing and many more.

GELATIN FORMS

POWDERED OR GRANULATED GELATIN

GELATIN LEAF OR SHEETS

USAGE OF GELATINE

The sheet form is easy to use because it is premeasured. The sheets are all in uniform weights. Equal weight of powdered and sheets gelatin do not have same gelling power. 30 g of powdered gelatin has the same gelling power as 12-15 sheets of sheet gelatin. Powdered gelatin and sheet gelatin can be used interchangeably, but they should be handle differently.
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USING GELATIN IN FORMULAS REQUIRED THREE MAIN STEPS:

1.

The gelatin is softened in water or other liquid. It absorbs 5 times its weight in water.
The softened gelatin is added to hot ingredients, or it is heated with other ingredients until it dissolved.

2.

3.

The mixture is chilled until it sets.

GUIDELINE FOR USING SHEET AND POWDERED GELATIN

Sheet gelatin should be soak in generous amount of cold water and soak until soft. Remove from cold water and drain well and incorporate in the formula. Always use cold water to soak sheet gelatin .If warm water is use the gelatin will dissolve and be lost .

When no quantity of water for soaking powdered gelatin is indicated, measure the powdered gelatin then add 5 times its weight of cold water. Lets stand until water is absorb.

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BLOOMING GELATIN
Definition:

As the gelatin absorbs the liquid, each granule becomes enlarged; this is known as "blooming. Blooming gelatin is a step integral to ensuring the smooth texture of a finished product. It involves sprinkling the powdered gelatin into a liquid and letting it sit for 3 to 5 minutes. Then, when the mixture is heated, the gelatin will dissolve evenly. Avoid the fresh juices of tropical fruits such as papaya, kiwi, mango, and pineapple as they contain an enzyme that will eat the gelatin.

Pasteurizing kills the enzymes in these fruits, so canned or frozen juices are fine.

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PUTTING GELATIN TO LIQUID FOR BLOOMING

PUT TO DOUBLE BOILER UNTIL TRANSPARENT BEFORE USE. BLOOMED GELATIN

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HOW TO USE GELATIN

To Use Powdered Gelatin

To Use Sheet Gelatin

Sprinkle the granules of gelatin over the surface cold water or liquid. Use 1/4 cup, 60ml, or whatever quantity is called for in the recipe, per envelope. Do not dump them in a pile, as the granules in the middle wont dissolve. -Let stand for 5 to 10 minutes. -Add warm liquid or heat gently, stirring until dissolved. To verify the granules are melted, lift the stirring utensil and make certain that there are no undissolved granules clinging to it.

Soak sheet(s) of gelatin in a bowl cold water for 5 to 10 minutes. (Figure about 250ml, cold water per sheet.)Once soft, lift sheets from the cold water. Wring gently to remove excess water. Then add to warm liquid, the quantity called for in the recipe, stirring until dissolved.

If adding to a cold mixture, melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely.
Then stir in the cold mixture gradually.
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TIPS AND FACTS ABOUT GELATIN

If the recipe calls for a specific amount (i.e.: 2 teaspoons gelatin), open the packets and measure the gelatin granules with a measuring spoon. 1 envelope of gelatin (11 g) will firmly set 500ml of liquid, enough to unmold a dessert. Both sheet and powdered gelatin should be dissolved in cold water. If hot water is used, granules of gelatin will swell on the outside too quickly, preventing the water from getting in to the center. Dont boil things made with gelatin. That can make the gelatin lose its efficacy. Desserts made with gelatin should chill for at least eight hours, but twenty four hours is best. After twenty four hours, gelatin will not set any further.
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Some people prefer to use sheet gelatin, claiming it has no odor and the gel sets finer. Another advantage is theres also no chance of undissolved granules when using sheet gelatin. In order for the gelatin to set faster, chill the mold or container first. Another way is stir the mixture constantly in a metal bowl placed in an ice bath until it begins to set, then pour it into the mold or container. Certain tropical fruits, such as pineapple, kiwifruit, and ginger, have an enzyme (bromelin) that can prevent gelatin for setting. Heating the fruit completely through before using will destroy the enzyme.

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TIPS TO UNMOLD GELATIN:

Allow gelatin to set until completely firm, several hours or overnight. Before unmolding, dip knife in warm water and run knife around edge of gelatin to loosen. Dip mold in warm water, just to rim, for 10 seconds. Lift from water and gently pull gelatin from edge of mold with moist fingers. Place moistened serving plate on top of mold. Gently remove mold.

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A FRUIT-FLAVORED GELATIN DESSERT MADE FROM A COMMERCIALLY PREPARED POWDER.

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USAGE OF GELATIN IN DESSERTS SETTING FRUITS: Example fruits terrine

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Mousses

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Bavaroise

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Other desserts
VARIETIES OF CHILLED DESSERTS WITH GELATIN BASED

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Cold souffls

Three layered bavaroise

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PANNA COTTA

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USAGE OF GELATIN IN FOOD INGREDIENTS

Confectionery Gelatin is widely used in confectionery because it gels, foams or solidifies into a piece that dissolves slowly in the mouth, gently releasing flavors and creating a smooth taste sensation.

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Dairy products Gelatin acts as both a texturiser and a stabilizer in many dairy products,. Gelatin in yoghurts helps avoid the floury texture of starches, In ice creams it controls the excess formation of ice crystals. In both yoghurt and ice cream gelatin melting at body temperature provides a smooth creamy sensation and allows the full release of flavors and aromas.

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Beverages By acting as a coagulant, gelatin can be used to precipitate impurities during the manufacture of wine, beer, cider and juices. Gelatin has been used for the clarification or fining of wine

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Gelatin in meats (GARDE MANGER) There are jellied meat products of many kinds. For example, gelatin is use in gel aspics, glazed and canned meats. Its main function is to absorb meat juices and give form and structure to products that would otherwise fall apart.

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Other usage-Sugar work

MAKING OF FONDANT

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Gelatin is truly remarkable in terms of its many functional properties in food applications.

THE END

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