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    Gelatine can be described as a clear, colourless and tasteless substance

    Gelatine is often used for thickening purposes in food preparation, or the production of drugs and cosmetics. It is obtained from collagen, an animal by-product (e.g. the skin and bones of animals like cows, pigs, fowls and fish). The name “gelatine” is derived from a Latin word “gelatos” which means “rigid”.  Historically, gelatine was first discovered in Ancient Egypt but it was first manufactured in England in 1754. 

     



  • How does gelatine work?

    Gelatine is sensitive to temperature changes – it melts at a temperature above 35° C (when a chemical reaction takes place between the collagen in the gelatine and the liquid it is in). It solidifies at lower temperatures.

    By dissolving it in hot water, gelatine changes from a solid state (when it is a powder or a sheet) into a liquid state. Once the entire liquid mixture cools, the gelatine returns to its solid state, but now as a gel. The time it takes to dissolve and set is dependent on the liquid it mixes with, the concentrate of gelatine in the liquid and the manufacturer of the gelatine itself.

  • Ensuring a good product

    • Make sure that the mixing temperature is right – gelatine concentrate won’t melt below 35oC and boiling it will damage its setting properties
    • Avoid mixing gelatine with a highly acidic liquid – it will produce weak jelly as the acidity breaks down the gelatine’s structure
    • Fruits like pineapple, papaya and melon contain some acidic enzymes that prevent gelatine from setting
    • Bear in mind that milk and other dairy products speed up the rate at which the gelling process takes place
    • Do not mix gelatine with salt as it prevents gelation from taking place, resulting in unset food products
    • Sugar enhances the strength of gelatine but also slows down the process of gelation
    • Allow the gelatine mix to stand long enough to set, using a refrigerator to speed this up can help
    • Serve the gelatine in an appropriately cool room to prevent gelatinised food items from spoiling (i.e. avoid temperatures over 28oC)
  • Uses of gelatine
    • For making foods like gelatine desserts, trifles, marshmallows and candy corn
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    • For making foods like gelatine desserts, trifles, marshmallows and candy corn
    • It can be used for savoury jellies too (like meat, poultry and fish), often referred to as aspic jellies
    • It can be used as a stabilizer in yoghurt, cream cheese, ice-cream and margarine
    • It is often used to help clarify juices (e.g. apple juice and vinegar)
    • Gelatine is often used to preserve food – having food set in a gel prevents it from drying out
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Comments

HospitalitySupport19 Mar 2018 11:59
Great news and thanks for sharing your feedback.
Nomawethu.Mayekiso19 Mar 2018 11:53
So happy and comfortable with this topic.Gelatine has now become very easy to teach and learn
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