Gelatin is a thickening agent used in many different food products
Gelatin is a common product used in cooking, medications, photography and cosmetics. Because of its physical properties, gelatin retains water and is used to thicken foods, create medication capsules and suspend emulsion in photography. The active ingredient in gelatin is the collagen obtained byproducts--typically from cows and pigs. Due to concerns about animal rights, dietary restrictions and religious beliefs, these animal byproducts can be undesirable for some, though they are ubiquitous in many products.
About
Gelatin is colorless, tasteless and brittle when solid. When sold commercially for cooking, gelatin is usually obtained as a white powder that is prepared by adding it to boiling water than allowing it to cool in a refrigerator. It is also available dyed various colors with added flavoring. Gelatin is most commonly used as a thickening agent. Because of its chemical make up, the bits of gelatin retain water and swell up to as much as ten times their size when they are added to hot water and then cooled.
Uses
Gelatin is used for many reasons, including as a thickening agent in cooking, medication and for photography. The most common use for gelatin is in gelatin desserts. The from animal byproducts provides it with its unique texture. Additionally gelatin is used in foods such as marshmallows, gummy candies and some low-fat yogurts. Gelatin is used to form hard and soft gelatin capsules which are then filled with medication. It is also taken as a supplement to promote healthy nail growth. In photography, a coating of gelatin is applied to black and white films and is also used in the developing process to suspend the emulsion. Some cosmetics also used a form of gelatin called hydrolyzed collagen.
Animal Byproducts
The animal byproducts contained in gelatin are derived from the bones, tendons, cartiledge, ligaments and hides of pigs and cows. These products are used to extract their collagen, which is done through a process of curing and alkali processes. The collagen is extracted in a dry, solid form and made into a powder which is then sold as gelatin. The collagen extracted from the animal byproducts is the primary active ingredient that is used as a thickening agent.
Vegetarian and Vegan Cooking Substitutes
There are many gelatin alternatives available to vegetarians and vegans that can be used to make a flavored gelatin or as a gelling agent in vegetarian recipes. These substitutes include agar-agar, carrageen and many varieties of Kosher gelatin. Both agar-agar and carrageen are derived from seaweed products. Agar-agar is in flakes, powders and bars. These dried products are then added to boiling water and then cooled until they firm up. Carragen is added to water then boiled for 10 minutes and then removed from the liquid. Kosher gelatin often does not contain animal byproducts. Consult the label of these products to determine if they are free of animal parts.
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