gelatin

Also known as Gelatine

thumb|right|Sheet (or leaf) gelatin for cooking.

AI overview

Gelatin is a protein substance extracted from animal bones and connective tissues, commonly used in cooking to thicken and set liquids into a gel-like consistency. It's a widely used ingredient in desserts, aspics, and other dishes because it provides a particular texture that's difficult to achieve with other ingredients.

AI-generated from the Wikipedia summary — may contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 29 products

4NOVA · Ultra-processed food

Energy: 243 kcal
Fat: 0 g
— of which saturates: 0 g
Carbohydrates: 39.2 g
— of which sugars: 31.1 g
Fibre: 0 g
Protein: 28.2 g
Salt: 71.53 g

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via Open Food Facts · ODbL

Research

52,265 papers

Fish gelatin.ReviewAdvances in food and nutrition research · 2010Boran G, Regenstein JMDOI: 10.1016/S1043-4526(10)60005-8
Gelatin controversies in food, pharmaceuticals, and personal care products: Authentication methods, current status, and future challenges.ReviewCritical reviews in food science and nutrition · 2018Ali E, Sultana S, Hamid SBA et al.DOI: 10.1080/10408398.2016.1264361
A Review of Modified Gelatin: Physicochemical Properties, Modification Methods, and Applications in the Food Field.ReviewJournal of agricultural and food chemistry · 2024Zhang W, Li M, Chen J et al.DOI: 10.1021/acs.jafc.4c03194
Gelatin colloids in the resuscitation of trauma.ReviewJournal of the Royal Army Medical Corps · 2006Whitfield CDOI: 10.1136/jramc-152-04-01
Dendronized Gelatin-Mediated Synthesis of Gold Nanoparticles.Molecules (Basel, Switzerland) · 2022Ding Y, Zhang X, Li W et al.DOI: 10.3390/molecules27186096
Enhancing Mucoadhesive Properties of Gelatin through Chemical Modification with Unsaturated Anhydrides.Biomacromolecules · 2024Shatabayeva EO, Kaldybekov DB, Ulmanova L et al.DOI: 10.1021/acs.biomac.3c01183
The risk of infusing gelatin? Die-hard misconceptions and forgotten (or ignored) truths.ReviewMinerva anestesiologica · 2016Pisano A, Landoni G, Bellomo R
Effects of Yak skin gelatin on platelet activation.Food & function · 2019Chen Q , Yang H , Li Y et al.DOI: 10.1039/c8fo02513d

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Wikidata facts

Image: Gelatine.png

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Commons category: Gelatin

Sources (3)

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~22 min read

Article

28 sections

Contents

Characteristics
Properties
Composition
Research
Safety concerns
Production
Pretreatments
Hydrolysis
Extraction
Recovery
Uses
Early history of food applications
Culinary uses
Binder, emulsifier, and stabilizer
Coating
Medicine and cosmetics
Topical preparations
Oral drugs
Injection stabilizer
Blood plasma substitute
Implants
Biotechnology
Other technical uses
Gelatin derivatives
Religious considerations
See also
References
External links

thumb|right|Sheet (or leaf) gelatin for cooking.

Gelatin in American English or gelatine in British English () is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics.