The combination of protein substances of pure animal origin is called gelatin, which means "frozen, frozen" from the Latin "gelatus". For its preparation, products with collagen are used: cartilage, bones, tendons, which are subjected to prolonged boiling with water. Food gelatin has a light yellow color or is completely colorless, characterized by a lack of smell and taste. all about gelatin

In 1845, gelatin was invented by engineer Peter Cooper and in the same year and patented. For 50 years from the date of its invention, gelatin could not be found worthy of use and was considered a useless product. Pearl Waite - enterprising inventor gave a new life to gelatin, having invented from it a delicious dessert - jelly. And, that's only then, the product received the true recognition of all the culinary specialists of the world.

The composition of gelatin

Gelatin contains glycine, an amino acid necessary for the body. It is to her that we owe our energy, in addition, it improves mental activity. Also in the gelatin - alanine, dicarboxylic acids, strengthening the cardiac muscle, affecting the metabolism. gelatin composition
Trace elements - calcium, phosphorus, sulfur, and also hydroxyproline and proline, are very necessary for the connective tissues of the body. In fractures of bones advise dishes with gelatin, so that the bones grow quickly.

The Benefits of Gelatin

  1. With arthritis, osteochondrosis, poor blood coagulation, it is also desirable to eat dishes in which gelatin is present.
  2. Our skin, nail plates, hair also need this substance. Gelatine baths, for example, are used to strengthen the nails.
  3. It is known to use gelatin in technology in the manufacture of artificial pearls, paints, banknotes and sizing of higher grades of paper.
  4. In medicine, it is used as a source of proteins, which promotes memory improvement and as a hemostatic. Gelatin is also in demand in the pharmaceutical industry - candles and capsules are made from it, in the photographic industry - it is used in the manufacture of film and photographic paper.
  5. Nutritional gelatin is used in the production of canned meat and fish, as well as jelly, various wines, jellied dishes, for the preparation of creams, confectionery. This product is used in the manufacture of ice cream to reduce protein clotting and exclude the crystallization of sugar.
  6. In the cosmetic industry gelatin goes in the form of an additional component in masks, shampoos, balms.

Harm to gelatine

  • Harm from gelatin is not special, but the product is contraindicated in abundance to people who suffer from oxaluric diathesis. The reason is that it refers to oxalogens, and their excessive use adversely affects urolithiasis and water-salt metabolism disorders.
  • Gelatine can cause an allergic reaction, but this occurs in rare cases.