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:
Food uses Common examples of foods that contain gelatin are gelatin desserts or jelly, trifles, aspic, marshmallows and confectioneries such as Peeps, Turkish Delight and gummy bears. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as ice cream, jams, yogurt, cream cheese, margarine; it is used, as well, in fat-reduced foods to simulate the mouth feel of fat and to create volume without adding calories.
Gelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass, from the swim bladders of fish, is still in use as a fining agent for wine and beer. Beside hartshorn jelly, from deer antlers, isinglass was one of the oldest sources of gelatin.
Of course I knew what I was consuming, I just thought I would comment on it. I didn't say that I was averse to gelatin. I just think that it isn't the hot conversation topic that, perhaps, it once was. Here's hoping that this topic is revitalized and given its due credit at dinner parties around the globe. Discuss.
I like gelatin. I like to consume gelatin. Well, that's probably because I LOVE to consume animal parts in all their various forms. Animal parts are such an integrally wholesome part of our daily diet, that maintain health and prosperity, and not to mention social ethics! Don't get me started on dihydrogenated tallow benzylmoniumchloride.
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Didn't know what you were consuming?
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:
Food uses
Common examples of foods that contain gelatin are gelatin desserts or jelly, trifles, aspic, marshmallows and confectioneries such as Peeps, Turkish Delight and gummy bears. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as ice cream, jams, yogurt, cream cheese, margarine; it is used, as well, in fat-reduced foods to simulate the mouth feel of fat and to create volume without adding calories.
Gelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass, from the swim bladders of fish, is still in use as a fining agent for wine and beer. Beside hartshorn jelly, from deer antlers, isinglass was one of the oldest sources of gelatin.
Now you know!
Of course I knew what I was consuming, I just thought I would comment on it. I didn't say that I was averse to gelatin. I just think that it isn't the hot conversation topic that, perhaps, it once was. Here's hoping that this topic is revitalized and given its due credit at dinner parties around the globe. Discuss.
I like gelatin. I like to consume gelatin. Well, that's probably because I LOVE to consume animal parts in all their various forms. Animal parts are such an integrally wholesome part of our daily diet, that maintain health and prosperity, and not to mention social ethics! Don't get me started on dihydrogenated tallow benzylmoniumchloride.
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