Information Sheet No.

6
Course Subject: Principle in Food Preparation
Terminal Date: April 13-17, 2020
Course Content: Unit 4- Preparation Storage and Cookery of Different Food
Systems
· Gelatin

GELATIN AND GELS

Gelatin is sold in both granular and pulverized forms that may be flavored or
unflavored. Fine division of flavored pulverized gelatin allows it to be easily
dispersed in hot Gelatin mixes, which include sugar, acid, coloring, and
flavoring substances, usually contain pulverized gelatin. Unflavored gelatin
usually will need to be first dissolved in cold water. A good-quality unflavored
gelatin should be as nearly flavorless and odorless as possible. The other
ingredients in recipes using unflavored gelatin will provide the desired flavors.
***Edible gelatin is used to form a basic gel structure. Flavored gelatin may be
consumed without other ingredients, or the gel structure formed may carry fruits,
vegetables, cheese, meats, whipped cream, nuts, and other appropriate foods as
various salads and desserts are prepared. Gelatin may also act as a foam
stabilizer in whipped products and as a thickener in some puddings and pies. It
is used in the making of certain can dies, such as marshmallows, and in some
frozen desserts in which it acts to control crystal size.
Nutritive Value of Gelatin
Gelatin is a protein food derived from animal sources, yet it is a protein of low
biological value. It lacks several essential amino acids, particularly tryptophan.
Regardless of the quality of protein, the amount of gelatin required to form a
gel is so small 1 tablespoon per pint of liquid) that its nutritive contribution is
insignificant. One tablespoon of granulated gelatin furnishes about 30
kilocalories and 9 grams of protein.
***Some gelatin desserts and salads may provide the means by which
significant amounts of fresh fruits and vegetables are incorporated into the diet,
but it is the added foods rather than the gelatin that are nutritionally valuable.
Manufacture of Gelatin
Gelatin is obtained by the hydrolysis of collagen, which is found in the
connective tissues of animals. The chief sources of commercial gelatin are
animal hides, skins, and bones. The most significant raw material source for
edible gelatin in North America is pork skin. The conversion of collagen to
gelatin is, in fact, a fundamental part of the cookery of less tender cuts of meat.
As cooked meat cools, the formation of a gel from the gelatin produced in the
meat juices is often visible.
The industrial manufacture of gelatin comprises three basic stages:
(1) the raw material is treated to separate the collagen from the other
components present,
(2) the purified collagen is converted into gelatin, and
(3) the gelatin is purified, refined, and recovered in dry form. The conditions for
manufacturing edible gelatin include an acid and a lime treatment, followed by
washing and sterilization, to ensure a product of high sanitary quality.
***The dry form in which gelatin is marketed also favors a low bacterial count.
When gelatin is hydrated, however, and used to make a gel, the moist product is
a favorable medium for bacterial growth and should be refrigerated as are other
perishable foods.
Gelatin as a Gel Structure
Gelatin is a highly efficient gelling agent. As little as 1 to 3 parts of gelatin in 97
to 99 parts of water produces a moldable gel. A gel is a special kind of
structure that might be described as something between a solid and a liquid.
Gels are sometimes described as mixtures that hold the shape of the container
after they are removed from it; however, gels vary from being soft to fairly rigid.
Most food gels are relatively soft but are resilient or elastic.
Gels occur in a variety of food products in addition to those salads and
desserts made with gelatin. Other examples of gels include most starch-
thickened puddings and pie fillings, egg custards, and fruit jellies.
***There are certain characteristics common to all gels, including those formed
with gelatin. Gels are composed mainly of fluid, but they behave much like rigid
solids. These interesting characteristics appear to be the result of their special
type of structure. Gels contain long, thin chain like molecules called polymers
that are joined or cross-linked.
GELATION
Gelation means gel formation or the stiffening of a gelatin dispersion. Gelation
does not occur at a fixed or clearly defined point but rather is a gradual
process.
***It involves the joining or linking of gelatin molecules in various places to form
the three-dimensional "brush-heap" structure that is typical of gels.
Effect of Temperature
Different samples of gelatin set at different temperature, but all require cooling
below the temperature of dispersion, which is 95°F (35°C). Gelatins that
require a low temperature to solidify tend to liquefy readily when brought back
to room temperature. Gelatin dispersions that have set quickly because they
were subjected immediately to very low temperatures also melt more readily at
room temperature than similar gelatin mixtures that set at somewhat higher
temperatures.
***A gelatin dispersion may remain liquid at temperature that would ordinarily
be low enough for gelation if rapidly cooled. Adding ice cubes to the cold water to
speed the setting process and then refrigerating is an example of rapid cooling
that is sometimes used to ser gelatin quickly. If more time is allowed, however,
and ice is not used, gelation occurs at a higher (warmer) temperature. Gelation
also occurs more quickly at a cold temperature if the gelatin dispersion stands at
room temperature for a time before being chilled. Temperatures required for the
solidification of a gelatin dispersion vary from less than 50°F (10°C) to
approximately 58 to 60°F (14° to 16°C).
Concentration
The concentration of gelatin affects not only the firmness of the gel but also the
rate of setting. The higher the concentration, the former the gel and the faster
the rate of setting,
The usual percentage of gelatin in a gelatin mold of good texture is about 1.5 or
2 percent, depending on the ingredients used in the mixture. One tablespoon
grams of unflavored gelatin per 2 cups of liquid gives a gelatin concentration of
about 1.5 percent. Beating the gelatin dispersion to a foam or sponge increases
the volume sufficiently to decrease the firmness of the gel. A higher
concentration of gelatin is thus required to produce a firm texture in whipped
products. Very weak dispersions of gelatin, such as those used in ice creams,
eventually set if given a long time and a low temperature. If excess gelatin is
used in ice cream, gumminess increases with longer storage.
***Gels become stiffer with longer standing. Unless a relatively high
concentration of gelatin is used, it is usually desirable to allow gelatin mixtures
to stand several hours or overnight at a low temperature to develop optimum
stiffness.
Degree of Acidity
The fruit juices and vinegar that may be added to gelatin mixtures used for
desserts and salads increase the acidity of the dispersions. Too high a
concentration of acid can prevent gelation or cause the formation of a soft gel,
even when a fairly high concentration of gelatin is present.
Lemon juice and vinegar have a more pronounced effect on gelation than
tomato juice and some other fruit juices of lower acidity. Two tablespoons of
lemon juice s part of 1 cup of liquid is usually enough for good flavor unless
the dispersion is to be beaten to a foam. In this case flavor is diluted. This
dispersion forms a more tender gel than one made without acid yet is usually
satisfactorily stiff even when no extra gelatin is added.
***Diced fruits added to a gelatin mixture mechanically break up the gel and
may prevent its setting into 1 sufficiently firm mass. If, in addition, preparing an
unflavored gelatin to which orange juice or lemon juice is added for flavor, these
acidic juices may result in a weak gel that is too tender to be molded. Use of
some what higher concentration of gelatin may be necessary circumstances. The
time required for acid gels- din dispersions to set is greater than that required for
neutral ones.
Effect of Salts, Sugar, and Enzymes
Salts. Gel strength is increased when milk is used as a liquid in gelatin
mixtures, probably as a result of the saints present in milk. Even hard water
that contains minerals produces a firmer gel than distilled water.
Addition of Sugar. Sugar weakens a gelatin gel and retards the rate of setting.
Usual recipes for gelatin mixtures have been adjusted so that the weakening
effect of sugar is counterbalanced by the firming effect of increased gelatin
concentration.
Effect of Enzymes. The bromelain enzyme in fresh pineapple is a proteinase
that hydrolyzes protein. Some other tropical fruits, including kiwifruit and
papaya, also contain proteinase. Of these enzymes are not destroyed by heat
before the fruit is added to a gelatin dispersion, they will break down gelatin
molecules so that they cannot form angel.
***Because the heel of processing has destroyed the enzyme in canned
pineapple pieces or juice, these products can be satisfactorily used in gelatin
mixtures, Freezing does not affect the activity of the enzyme, however, and thus
pineapple cannot be used in a gelatin gel.
Unmolding the Gel
Gelatin may be poured in a decoratively shaped mold and allowed to gel. To
unmold a gelatin gel, the mold containing the gel should be dipped for a few
moments in lukewarm (not hot) water. One side of the gel should then he
carefully loosened with a knife to allow air to come between the gel and the
mold. Place a plate over the bottom of the mold and then flip, similar to how a
cake could be removed from a pan. The gel should slide easily from the mold.
The mold can be very lightly oiled before the gelatin mixture is placed in it-to
facilitate removal of the gel.
“For clarification and discussion, feel free to ask in our GC”.
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STUDY QUESTIONS
In 2 to 3 sentences answer the following questions

1. What is gelatin? What are its sources commercially?

 Gelatin is sold in both granular and pulverized forms that may be
flavored or unflavoured that obtained by the hydrolysis of collagen,
which is found in the connective tissues of animals. It’s sources
commercially from animal hides, skins, and bones.

2. In what forms is gelatin usually sold in market?

 The gelatin usually sold in the market by different sources in
making gelatin and the application such as in meat processing,
dairy products, beverages, confectionery, desserts, and others.
Gelatin sold in the market if it’s purified, refined, and recovered in
dry form.

3. How should unflavored gelatin be treated?

 Unflavored gelatin is flavorless and odorless substances used in
cooking that usually need to dissolved first in cold water.
Unflavored gelatin treated using other ingredients that will provide
desired flavors.

4. Describe what happens as gelatin forms a gel.

 Gelatin forms a gel by means of mixing of gelatin and water that all
stuck together to form a semi-solid. The amount of gelatin required
to form a gel is so small 1 tablespoon per pint of liquid) that its
nutritive contribution is insignificant.