Gelatin

Description

Gelatin is a colorless or slightly yellowish, transparent powder or flakes that, when dissolved, create a clear, slightly firm gelatinous gel. It has a very subtle, practically neutral taste, which means it does not affect the flavor of dishes. It is mainly collagen protein with low fat and carbohydrate content, relatively low in calories; regular use may support the health of joints, skin, and hair by providing the amino acids needed for the regeneration of connective tissue. Consumption does not replace a varied diet, and the product comes from animal sources, so it is not suitable for vegans and vegetarians. In the kitchen, gelatin has a wide range of applications as a gelling and thickening agent: for desserts, mousses, jellies, no-bake cheesecakes, terrines, clarifying broths, and stabilizing creams. It should be stored in a dry, cool place in a sealed container, away from moisture and strong odors; an opened package is best used within a few months.