Gelatin leaf

Many hostesses often use gelatin when preparing various dishes, but not everyone knows what it is made from, and are also not sure what benefits and harms are hidden in this universal product.

In fact, the word "gelatin" has Latin roots - in translation it means "frozen. " It is made on the basis of raw materials containing collagen, in other words bones, boars and tendons of cattle. Moreover, the production of gelatin is a complex process that provides for long-term heat treatment (boiling).

Meanwhile, gelatin itself is characterized by a lack of a certain smell and taste. This product goes on sale in the form of crystals or transparent plates - the so-called sheet gelatin. It is sheet gelatin that is increasingly popular every year not only among professionals, but also among ordinary hostesses.

When using gelatin, sheet layers need to be soaked in a large amount of water (very cold), after which wait until they are softened, and then squeeze them well so that all the water leaves to the maximum. Only under these conditions can swollen sheet gelatin be added to the hot mixture.

For example, if you cook jelly using fruit puree, in this case a small part of it is heated, the gelatin sheet dissolves, and then all this is poured into the rest of the puree, which is not heated.

In addition, in cooking, leaf gelatin is used similarly to a granular product in the manufacture of pour dishes, meat and fish canned food, wines, yogurt, candied fruits, creams, various cakes, mousse and other confectionery products. It is believed that in order for the valuable properties of gelatin leaf to have a beneficial effect on human health, it is recommended to consume food containing it in sufficient quantities as often as possible.

And the benefit of leaf gelatin lies primarily in the composition of this product, which is rich in glycine. It is this amino acid that is one of the sources of energy for the active activity of our body. As you know, in protein products the content of glycine is not enough, therefore gelatin leaf is considered an absolutely useful additive to meat dishes.

In the human body, connective tissues cannot exist without amino acids of proteins such as proline and hydroxyproline. Due to their properties, dishes with the addition of gelatin leaf are recommended for use in people who have complex types of bone fractures. In addition, the benefit of leaf gelatin for patients suffering from osteochondrosis is also due to the same.