Gelatin

Description

Gelatin is a tasteless, transparent substance with a gel-like consistency available in powder or sheet form; when dissolved and cooled, it creates an elastic mass that gives dishes a clear structure. Derived from animal collagen, it is virtually free of fat and carbohydrates, serves as a source of amino acids beneficial for joint, skin, and nail health, and also supports the regeneration of the mucous membrane of the digestive tract, although it is not a complete protein. In the kitchen, it acts as a universal thickener and stabilizer: it is used for desserts (jellies, mousse), light creams, terrines, glazes, clarifying broths, and finishing cakes; it pairs well with creams, whipped cream, and most fruits (be cautious with strongly acidic ones, which weaken gelling). It should be stored in a dry, cool place in a sealed container, away from moisture; sheets are best kept flat, and the powder retains its durability for a long time if it is hermetically sealed.