![]() ![]() All the products that contain it also become non-vegan and in fact, not even vegetarian.Īlthough, due to the whole process of extracting gelatin, it shouldn't be considered even vegetarian-friendly but it is often found in the ingredients list of many vegetarian fmcg and other products. ![]() Since the raw material for gelatin is animal body parts and the application is mostly not necessary for survival, it makes gelatin a non-vegan substance. That’s why it’s a thermally reversible hydrocolloid. Gelatin in hot water is a sol (liquid mixture) and when it’s cooled, it forms a hydrocolloid (water-based, gel-like substance) which when heated again goes back to the sol stage. mostly from animals like cows, buffaloes, pigs who are ‘discarded’ by the meat and dairy industries. The process of making gelatin begins by boiling collagen-containing animal body parts like tendons, ligaments, bones etc. ![]() Due to these reasons, it is plentifully used by the skincare and cosmetics industries too. and also helps our blood to clot (think when blood keeps oozing out of a cut/wound and finally stops – yep, that’s because of collagen). It is a protein obtained from collagen which is the most abundant protein found in all mammals – in the skin, hair, nails, connective tissues, bones, ligaments, tendons etc. Industries also employ the use of gelatin for adhesives,photographic films, ‘clearing’ alcohols, coating capsules etc. It is a versatile product that finds a wide variety of uses in many food and non-food industries.It is a thermal reversible hydrocolloid (don’t worry, we’ll explain what that means!) that’s colourless and flavourless, a great thickening, binding and stabilizing agent and can also be made sticky, if needed. Gelatin, in the simplest way, can be understood as the gel to jellies. How are store-bought yogurts, puddings, jelly, icecreams so ‘set’ and have just the right viscosity and thickness? What’s the secret behind those soft and chewy gummy bears and how do they seem to just dissolve in the mouth? How are bakery products in perfect form and so ‘stable’? They all use an ingredient that likes to stay incognito – Gelatin. ![]()
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