What is gelatin, unflavored? About the ingredient gelatin, unflavored. Including 609 recipes with gelatin, unflavored, nutrition data, and where to find it.
Gelatin is a protein produced by partial hydrolysis of collagen extracted from the boiled bones, connective tissues, organs and some intestines of animals such as domesticated cattle,pigs, and horses. The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Gelatin melts to a liquid when heated and solidifies when cooled again.
Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and non-food products: Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears and jelly babies.
Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yoghurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.
Gelatin, unflavored is usually found in the baking supplies section or aisle of the grocery store or supermarket.
Gelatin, unflavored is a member of the Sweets USDA nutritional food group.
|1 envelope (1 tbsp)||7|
|1 package (1 oz)||28|
|British (UK) term:||Gelatin, unflavored|
|en français:||la gélatine|
|en español:||la gelatina|
There are 600 recipes that contain this ingredient.
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