Gelatine powder

Description

Common Name: Gelatine Powder
Other Names: Powdered Gelatin, Edible Gelatin
Source: Typically derived from animal collagen (commonly bovine or porcine skin and bones)
Appearance: Fine, pale yellow to off-white powder
Form: Unflavoured, odourless, water-soluble

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Description:

Gelatine powder is a purified protein substance obtained by hydrolysing collagen extracted from animal connective tissues. It is widely used in culinary, pharmaceutical, and cosmetic applications due to its powerful gelling, thickening, and stabilising properties.

When dissolved in warm liquid and cooled, gelatine forms a clear, elastic gel. It is neutral in taste and blends easily into both sweet and savoury preparations.

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Key Features:

• High Bloom Strength: (Usually 200–250 bloom) determines firmness and setting ability.

• Neutral Taste and Odour: Ideal for a wide range of recipes without altering flavour.

• Easy to Use: Dissolves in warm water, then sets as it cools.

• Versatile Function: Gelling, thickening, stabilising, binding, emulsifying.

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Culinary Uses:

• Desserts: Jellies, panna cotta, mousses, marshmallows, gummy candies.

• Baking: Cheesecakes, glazes, mirror cakes.

• Savory Dishes: Aspics, terrines, pâtés.

• Beverages: Clarifying juices, wine, and beer.

• Modern Gastronomy: Spherification, foams, edible films.

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Nutritional Value (per 100g, approximate):

• Protein: 85–90%

• Fat: 0%

• Carbohydrates: Trace

• Calories: ~350 kcal

• Contains: Glycine, proline, hydroxyproline (key amino acids for collagen support)

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Health & Functional Benefits:

• Supports joint, skin, and hair health due to its collagen-boosting amino acids.

• Promotes gut lining integrity.

• May help improve sleep and reduce inflammation (due to glycine).

• A popular ingredient in high-protein diets and wellness supplements.

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How to Use:

1. Blooming: Sprinkle the gelatine powder over a small amount of cold water (about 5–6 times its weight) and let it sit for 5–10 minutes.

2. Melting: Gently heat the bloomed gelatine until fully dissolved — do not boil.

3. Incorporating: Add the melted gelatine to your recipe, mix well, then chill to set.

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Storage:

• Keep in a cool, dry place away from humidity and strong odours.

• Shelf life: Typically 2–3 years when stored properly in a sealed container.

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Allergen & Dietary Information:

• Not suitable for vegetarians or vegans (animal-derived).

• Halal and kosher-certified options are available (check product label).

• Gluten-free and free from major allergens.

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Alternative Names (in other contexts):

• Gelatin (US spelling)

• Gélatine alimentaire (French)

• Gelatina (Spanish/Italian)

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Fun Fact:

Gelatine has been used since ancient times — even Cleopatra is said to have used collagen-rich treatments for her skin. In modern cuisine, it’s also a key player in molecular gastronomy.