Gelatin (sometimes gelatine) is a common gelling agent and thickener that most people are familiar with. It is flavorless, colorless and brittle when dry. In its pure form, gelatin comes either as gelatin sheets, or as powder. Generally, it is made from animal bones and collagen, the most common source being pigskin.
Gelatin (sometimes gelatine) is a common gelling agent and thickener that most people are familiar with. It is flavorless, colorless and brittle when dry. In its pure form, gelatin comes either as gelatin sheets, or as powder. Generally, it is made from animal bones and collagen, the most common source being pigskin.
E441, PerfectaGel Silver, Type A (food grade)
E441, PerfectaGel Silver, Type A (food grade)
Gelation, binding of water, formation of texture, thickening agent, formation of emulsion, formation of foam, formation of a film.
Note - gelatin has nothing directly to do with the process “gelatinization,” a technical term for what happens to starch molecules in the presence of heat and water.
Gelation, binding of water, formation of texture, thickening agent, formation of emulsion, formation of foam, formation of a film. Note - gelatin has nothing directly to do with the process “gelatinization,” a technical term for what happens to starch molecules in the presence of heat and water.
How to work with different gelatin types.
| Name | Bloom Strength | Grams per sheet |
| Bronze | 125-155 | 3.3 |
| Silver | 160 | 2.5 |
| Gold | 190-220 | 2 |
| Knox brand | 225 | n/a |
| Platinum | 235-265 | 1.7 |
|
Name |
gelatin (E441) |
|
Origin |
protein obtained from collagen in animals |
|
Properties, texture |
thermoreversible, soft, elastic gel; melts in mouth |
|
Clarity |
clear, transparent |
|
Dispersion |
bloom in cold water. |
|
Hydration (dissolution) |
~50 °C |
|
pH |
4-10 (weaker gels for pH <5 and >9) |
|
Setting |
< 15 °C, slow (hours) |
|
Melting |
25-40 °C |
|
Promoter |
transglutaminase (1-3%), milk, sugar, low alcohol conc., low salt conc. |
|
Inhibitor |
salts; acids; prolonged heating; proteases in fresh kiwi, papaya, pineapple, peach, mango, guava, fig, ginger; high alcohol conc.; tannins can cause precipitation; |
|
Tolerates |
alcohol up to ~40% |
|
Viscosity of solution |
low |
|
Typical conc. |
0.5-1.5% for espumas; 0.6-1.7% for gels; [0.12-7.9%]* |
|
Synergies |
|
|
Syneresis |
How to work with different gelatin types.
| Name | Bloom Strength | Grams per sheet |
| Bronze | 125-155 | 3.3 |
| Silver | 160 | 2.5 |
| Gold | 190-220 | 2 |
| Knox brand | 225 | n/a |
| Platinum | 235-265 | 1.7 |
|
Name |
gelatin (E441) |
|
Origin |
protein obtained from collagen in animals |
|
Properties, texture |
thermoreversible, soft, elastic gel; melts in mouth |
|
Clarity |
clear, transparent |
|
Dispersion |
bloom in cold water. |
|
Hydration (dissolution) |
~50 °C |
|
pH |
4-10 (weaker gels for pH <5 and >9) |
|
Setting |
< 15 °C, slow (hours) |
|
Melting |
25-40 °C |
|
Promoter |
transglutaminase (1-3%), milk, sugar, low alcohol conc., low salt conc. |
|
Inhibitor |
salts; acids; prolonged heating; proteases in fresh kiwi, papaya, pineapple, peach, mango, guava, fig, ginger; high alcohol conc.; tannins can cause precipitation; |
|
Tolerates |
alcohol up to ~40% |
|
Viscosity of solution |
low |
|
Typical conc. |
0.5-1.5% for espumas; 0.6-1.7% for gels; [0.12-7.9%]* |
|
Synergies |
|
|
Syneresis |
Sheet gelatin can be softened in water before it is added to a liquid. The easiest and most hygienic way is to put the sheet in 5 times its weight of cold water, then leave for a few minutes to soften; this is called blooming. Then add the gelatin to the liquid, which must be at least 37 degrees to melt it. Boiling the gelatin can alter its gelling ability. Thus, it is important to not overheat the gelatin when melting it. When the liquid is cooled, the gel will set. Gelatin is hydro-reversible, meaning that the set gel can be heated to melt, and then reset into a new gel.
Sheet gelatin can be softened in water before it is added to a liquid. The easiest and most hygienic way is to put the sheet in 5 times its weight of cold water, then leave for a few minutes to soften; this is called blooming. Then add the gelatin to the liquid, which must be at least 37 degrees to melt it. Boiling the gelatin can alter its gelling ability. Thus, it is important to not overheat the gelatin when melting it. When the liquid is cooled, the gel will set. Gelatin is hydro-reversible, meaning that the set gel can be heated to melt, and then reset into a new gel.
Many starches and hydrocolloids will work, in place of gelatin, to help thicken or gel a liquid.
Many starches and hydrocolloids will work, in place of gelatin, to help thicken or gel a liquid.
To produce gelatin, butchered and cleaned pigskins are soaked for several days in cold acid. This procedure breaks down the skin’s connective tissue (collagen) into smaller strands (gelatin). Hot water is then used to dissolve and extract the gelatin. This is repeated, with each extraction requiring hotter water, until all the usable gelatin has been removed. This process determines the quality of the gelatin: the best comes from the first extraction which yields the clearest and lightest colored, with the mildest flavor, that also solidifies fastest. By the end, the gelatin is much weaker with a darker color and slightly meaty flavor. Each batch is filtered, concentrated, formed into sheets, and dried. Powdered gelatin is then ground and often mixed with other batches (and ingredients) to standardize it.
To produce gelatin, butchered and cleaned pigskins are soaked for several days in cold acid. This procedure breaks down the skin’s connective tissue (collagen) into smaller strands (gelatin). Hot water is then used to dissolve and extract the gelatin. This is repeated, with each extraction requiring hotter water, until all the usable gelatin has been removed. This process determines the quality of the gelatin: the best comes from the first extraction which yields the clearest and lightest colored, with the mildest flavor, that also solidifies fastest. By the end, the gelatin is much weaker with a darker color and slightly meaty flavor. Each batch is filtered, concentrated, formed into sheets, and dried. Powdered gelatin is then ground and often mixed with other batches (and ingredients) to standardize it.
Commercially produced gelatin has been available since the early 1800s (with a British patent for its manufacture issued in the mid 1700s). This gelatin was always in sheets or strips. In 1890, Charles Knox developed the world's first pre-granulated gelatin which possessed several advantages (for the home cook of that day): it dissolved faster in water and was easy to measure with measuring cups.
Commercially produced gelatin has been available since the early 1800s (with a British patent for its manufacture issued in the mid 1700s). This gelatin was always in sheets or strips. In 1890, Charles Knox developed the world's first pre-granulated gelatin which possessed several advantages (for the home cook of that day): it dissolved faster in water and was easy to measure with measuring cups.
http://mlaiskonis.com/2014/06/07/gelatin/
Much of the information on this page sourced with permission from Texture, the hydrocolloid recipe collection edited by Martin Lersch.
http://mlaiskonis.com/2014/06/07/gelatin/ Much of the information on this page sourced with permission from Texture, the [link http://blog.khymos.org/recipe-collection/ hydrocolloid recipe collection] edited by Martin Lersch.
