GELATIN – Here are the history and health benefits of this transparent and flavorless food ingredient that you should know.
Gelatin is a protein that comes from collagen, a substance found in the skin, bones, and connective tissues of animals. It is typically derived from the bones and hides of cows or pigs.
This substance is colorless, tasteless, and odorless, making it a versatile ingredient in cooking and food manufacturing. To make gelatin, the collagen is extracted from animal bones, skin, or connective tissues through a process of heating and simmering.
The process breaks down the collagen into a gelatinous substance, which is then purified and dried into a powder or sheets.
It is commonly used as a gelling agent in a wide range of food products. It has the unique ability to form a gel-like substance when mixed with water and cooled, giving foods a smooth and jelly-like texture.
This food ingredient is often used to make desserts such as Jello, gummy candies, fruit gelatin molds, and pudding.
HISTORY
The history of gelatine dates back thousands of years, with its origins rooted in ancient civilizations. It were used in ancient civilizations such as Egypt, Greece, and Rome.
These early forms of gelatine were derived from animal collagen and were often used in culinary preparations and medicinal remedies. It gained popularity in medieval Europe, where it was used as a culinary ingredient in dishes such as jellied meats and desserts.
The industrial revolution brings great advancements in food processing techniques. In the 19th century, gelatin factories began to emerge, producing gelatin powder and sheets for widespread use in food manufacturing.
In the 20th century, it became a staple ingredient in many food products, thanks to advancements in food science and technology.
HEALTH BENEFITS
- Joint Health
- Improved Skin Health
- Gut Health
- Hair and Nail Growth
- Bone Health
- Weight Management
- Improved Sleep Quality
- Supports Muscle Growth