Food Commodities 39

Gelatine

Gelatin is a hydrocolloid; a protein or polysaccharide that, when mixed with water, provides textural effects such as thickening and gelling. Gelatin's unique amino acid composition and structure provide a range functional properties.


History of gelatine :

Gelatine was first used in Egyptian times. Indeed, traces of gelatine were found in a pharaoh grave, in the second age before our time, in the form of glue. On top of that, many representations of consumption of meat, fish or fruit in aspic, during the ancient banquets, were discovered. Nevertheless, the definition of the gelatin is made clear some centuries after, around 1400.

The word "gelatine" comes originally from Latin word "gelatus" and means "jellied, froze". It has been used in Europe, after the French Denis Papin (1647-1712) developed, in 1682, a process of baking to produce a gelatinous pastry, obtained from bones of animals.

However, it's in England, in 1754, that the first patent was submitted; it concerned the manufacturing of the gelatine. This patent was about the manufacturing of woodman's glue, in the sector of adhesive matters.

During the Continental Blockade (XIX century), the gelatine was recognized in France for its nutritive values.

In 1845, powdered gelatine mix was patent by Peter Cooper, an industrial (US Patent 4084).

In 1871, Richard Leach Maddox, an English doctor innovated in the photography. He created a which its sensibility is like a wet collodion. This discovery has enabled to reduce the time of exposure.

Finally, the years of 1875, is substantial, thanks to the modernisation of the manufacture of gelatine in small firms, a largest industrial production of gelatin was possible.

Since ancient times, the handcrafted manufacture doesn't cease to exist. Gelatine is a simple ingredient to produce, because if you boiled up bones or skin (as baking a stew or a boiled beef) in your dishes, you produce gelatine.

The Function of Gelatine

Gelatin forms gels that are thermoreversible. Hot solutions as low as 0.5% gelatin will solidify when cooled, and revert back to a viscous solution if heated again. This transition can be performed repeatedly.

The relative gel strength of a gelatin product is indicated by its "Bloom" value, a measure of resistance to compression of a 6.67% gel prepared and held under prescribed conditions. Higher Bloom gelatins form stronger gels than lower Bloom gelatins (at the same concentration).

Gel strength is also affected by concentration, conditions of preparation such as temperature, pH, solids, etc., and the presence of other hydrocolloids such as agar, pectin, or carrageenan.

How to Used Gelatine

To Use Powdered Gelatin

Sprinkle the granules of gelatin over the surface cold water or liquid. Use 1/4 cup, 60ml, or whatever quantity is called for in the recipe, per envelope. Do not dump them in a pile, as the granules in the middle won’t dissolve.

Let stand for 5 to 10 minutes.

Add warm liquid or heat gently, stirring until dissolved. To verify the granules are melted, lift the stirring utensil and make certain that there are no undissolved granules clinging to it.

To Use Sheet Gelatin

Soak sheet(s) of gelatin in a bowl cold water for 5 to 10 minutes. (Figure about 1 cup, 250ml, cold water per sheet.)

Once soft, lift sheets from the cold water.

Wring gently to remove excess water, than add to warm liquid, the quantity called for in the recipe, stirring until dissolved. If adding to a cold mixture, melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely. Then stir in the cold mixture gradually.

Few tips and facts if you using gelatine

1. Both sheet and powdered gelatin should be dissolved in cold water. If hot water is used, granules of gelatin will swell on the outside too quickly, preventing the water from getting in to the center.
2. Don’t boil things made with gelatin. That can make the gelatin lose its efficacy.
3. Desserts made with gelatin should chill for at least eight hours, but twenty four hours is best. After twenty four hours, gelatin will not set any further.
4. Some people prefer to use sheet gelatin, claiming it has no odor and the gel sets finer. Another advantage is there’s also no chance of undissolved granules when using sheet gelatin.
5. If you want something made with gelatin to set faster, chill the mold or container first. Also you can stir the mixture constantly in a metal bowl placed in an ice bath until it begins to set, then pour it into the mold or container.
6. Certain tropical fruits, such as pineapple, kiwifruit, and ginger, have an enzyme (bromelin) that can prevent gelatin for setting. Heating the fruit completely through before using will destroy the enzyme.
7. Adding gelatin to food can make it non-Kosher, Halal, or inappropriate for those on vegetarian diets. Most gelatin is derived from beef or pork, which isn’t always mentioned on the packet.  (In France, it’s noted when it’s derived from pork.)

Sources
@https://www.davidlebovitz.com/how-to-use-gelatin/
@http://jelly.e-monsite.com/pages/in-english/cultural-part/history-of-gelatine.html
@http://www.geliko.com/about-gelatin/functional-and-nutraceutical-properties-of-gelatin-ingredients