Melt in Your Mouth Gelatin

September 13, 2009

Melt in Your Mouth Gelatin

Gelatin is unique in flavr, texture and taste. Ait comes in various shapes, in the colors of a raindbow. It defies one’s image of poetry and pleasure. It melts in your mouth. Ask any child.

Not only that – it has numerous functions in food whether as a gelm, thickener, stabilizer, emulsifier, binder, or ari breather. As a protein, it is nutritious and cholesterol free – Here are the ways that gelatin is used in food:

Gelling agent
Thickener
Film former
Protective colloid
Stabilizer
Emulsifier
Foaming /whipping agen
Beverage fining agent


Gelatin is a dessert, too – whether as a ready to eat product; as jelly crystals (a dry blended powdered mixture), or as tablets in which the sugar, gelatin acids, flavoring and coloring have been dissolved.

Jelly tablets are very popular in the United Kingdom, while jelly cyrystals and ready – to – eat products are common in other countries – particularly in the United States. In the Philippines gelatin is easily had as jelly candies, crystals, ready- to- eat products, gelatin cakes and gelatin flans. Not to forget our “black gulaman,” “gulaman palamig,” and almond jelly in syrup which are uniquely Filipino.

Gelatin Desserts

Gelatin is highly soluble and with its strong water binding properties, a gel of excellent quality is produced. Jelly tablets and crystals can be made at home by simple purchasing a box of instant jello, dissolving the tablet or crystal in hot water, then cooling it in the refrigerator. The gelatin’s meting point of 25-35degrees Celsius lends it its melt-in-the-mounth” quality, and excellent flavor.

Now, get that gelatin as it melts in your mouth and taste poetry, too.

/rose – flores martinez
Article update 2009
revised old Cook Magazine article
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