Gelatin
Gelatin is a protein-based substance derived primarily from collagen found in the skins, bones, and connective tissues of animals such as cows, pigs, and fish. Known for its gelling properties, it is widely recognized as a key ingredient in various food products, particularly in desserts like jellied desserts and candies. Gelatin is available in two main forms: regular gelatin, which gels when mixed with water, and hydrolyzed gelatin, which does not gel and is often used in products like yogurt. Besides culinary uses, gelatin has diverse applications in pharmaceuticals, cosmetics, and the manufacturing of items like photographic film and paintball shells.
Historically, gelatin's use dates back to ancient Egypt, and it was first commercially produced in the late 17th century in Europe. While certain health benefits are often attributed to gelatin, such as improvements in joint health and skin, these claims are largely unverified by medical experts. It is important to note that because gelatin is derived from animal sources, it may not be suitable for individuals following specific dietary restrictions, although kosher and vegetarian alternatives made from ingredients like carrageenan are available. Overall, gelatin serves both practical and culinary purposes across various cultures and industries.
Subject Terms
Gelatin
Gelatin is a protein-based substance derived from the collagen in animals. Collagen is an insoluble, fibrous protein that is a main component of the joints, tendons, connective tissues, and skins of animals. Most gelatins come from cows, pigs, fish, and occasionally chickens that have been raised and killed for their meat.
Many uses have been found for gelatin, from food products to capsules for medications to commercial uses such as film emulsions. Gelatin is a component in such diverse products as vaccines, paintballs, and clothing. It can be produced in large industrial facilities or on a kitchen stove at home. While it is most commonly thought of as a clear jelly-like substance, gelatin also comes in a powder form that does not gel but serves to thicken food products and other items.
Composition
Gelatin—from the Latin word gelatus, meaning stiff or frozen—is a mixture of polypeptides, or amino acid chains, and contains nine of the ten known essential amino acids. It is more than 86 percent protein but is low in calories when consumed. Gelatin comes in two forms. Regular gelatin contains whole proteins that gel when combined with water. This is the type that is used in gelatin desserts, gummy candies, and other jellied food products. In contrast, hydrolyzed gelatin is made up of individual amino acids and does not gel. This allows it to be added to liquids without them solidifying; this form is often used by commercial food manufacturers in items such as yogurt and by individuals consuming gelatin for its purported health benefits.
Manufacturing
While it is uncertain exactly when people discovered that animal products could be used to make a gel, it is known that the ancient Egyptians used gelatin as an important part of their cuisine. It is likely that the earliest gelatins were created when people boiled animal materials for other reasons and discovered that this process rendered a gel. Gelatin was first produced commercially in Holland in 1685 and could be found in England during the eighteenth century. It was commercially manufactured in the United States for the first time in Massachusetts in 1808.
In modern times, the skins, bones, and other animal materials used in the gelatin manufacturing process are first cleaned of extraneous matter such as hair and are then washed and treated with acid or lime. Hot water at a temperature that starts at 50 to 60 degrees Celsius (122–140 degrees Fahrenheit) is then used for the first extraction; each batch of material can be subjected to three to six extractions, with the water temperature increasing 5 to 10 degrees Celsius (40–50 degrees Fahrenheit) for each extraction. The first extraction generally provides the greatest and highest quality gelatin.
The resulting extract is filtered and concentrated before going through a drying chamber for anywhere from one to five hours. The dried gelatin is then ground into a powder and packaged for shipping.
Uses
The most familiar use of gelatin is likely for the colorful, fruit-flavored dessert. Gelatin is a key component in this and other desserts such as trifles. It is also a less visible, but very important, part of many candies, such as marshmallows, gummy bears, and candy corn. It is used as a thickener or stabilizer in many other semisolid foods. Sometimes home cooks will boil animal bones to render out the gelatinous collagen for homemade aspics, a savory jelly substance used with meat and fish dishes.
Gelatin's uses extend far beyond the culinary, however. Gelatin capsules—both hard and soft—have been used since the 1800s to help deliver oral medications. Techniques similar to those used to form medicinal capsules are used to form paintball shells. Gelatin is also added to vaccines to protect them from extreme heat or cold. Gelatin can be used as glue and is also used as a binder on matches and sandpaper. It is used as a coating on photographic film to hold the silver halide crystals in suspension and is sometimes a component of cosmetics and artists' papers. In the early twenty-first century, scientists developed a yarn made from gelatin that has the same texture and warmth of merino wool but is more environmentally friendly than petroleum-based synthetic yarns.
Some people attribute curative powers or health benefits to gelatin. It has been claimed that it can relieve the pain of osteoarthritis and improve bone and joint health, improve or strengthen hair and nails, help with weight loss, and lessen inflammation in the digestive tract. However, medical experts note that these claims are unproven.
Dietary Concerns
Because gelatin is an animal product and can be produced from the by-products of a number of animals, including pigs, people whose religious beliefs require them to adhere to special dietary restrictions should be aware of the variety of ways they can consume gelatin, even if they never have a bowlful of a gelatin dessert. Kosher variations of gelatin exist. In addition, vegetarian alternatives for gelatin are available that are made of sugar combined with other ingredients such as carrageenan (derived from seaweed or algae) or locust bean gum.
Bibliography
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