As a standard ingredient in dessert making, gelatine is animal-based

Starting today, let’s learn about the commonly used gelling agents in dessert making.

Speaking of gels, the one we are most familiar with is gelatine, also called gelatin. Its essence is a protein. It is animalistic,Chicken Collagen that is, it comes from animals. Collagen can be extracted from terrestrial animals and fish, but it’s just a matter of quantity and quantity.

Found in muscles, tendons, bones and skin, collagen is a fibrous connective tissue made of tightly interwoven gelatin molecules. When collagen is heated, the protein fibers break down into gelatin.

The most common application of this process is to cook meat stock. Boiled meat alone has rich flavor but not much collagen, while bones and skin are cheaper and lack flavor, but can extract more gelatin. So, most of the time,Collagen Peptides meat and bones cook best together. The purpose of boiling stock is to obtain juice with full flavor and sufficient gelatin. The main function of gelatin in soup stock is to increase the mellowness of the soup. When the soup is completely cooled, we can still see that the soup will condense to a certain extent.

When we make desserts, we generally do not directly extract animal gelatin and use it. We use industrially produced gelatin, which is a standard raw material. It is mainly used to solidify materials and serve as a gelling agent, such as making mousse.5g Gelatin Sheet Mass-produced gelatin is mainly produced from pig skins, cowhide and bones. The quality of gelatin is expressed by the Bloom number. The higher the Bloom number, the stronger the gelatin's coagulation function.

There are two main types of industrial gelatin: gelatin powder and gelatin sheets. Before use, it is usually soaked in cold water to allow the solid gelatin to absorb water, then add warm liquid to dissolve it, and then solidify at low temperature.

When gelatin meets other ingredients, its coagulation effect will be affected differently. Milk can increase gel strength; sugar can also increase strength, with the exception of fructose; and a small amount of alcohol can also increase gel strength. However, both salt and acid reduce coagulation strength, requiring additional amounts to be added.

Vinegar, fruit juice, and wine are all acidic. The tannic acid contained in tea and red wine will cause gelatin molecules to bond and precipitate, while fruit juices contain protein digestive enzymes that will break down the long chains of gelatin molecules into fragments, causing gelatin to lose its function.

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