Gelatin is a translucent, tasteless solid substance made from the collagen inside animals' skin, bones and organs. It is used in cooking as a gelling agent.
Gelatin is a translucent, colorless, brittle (when dry), nearly tasteless solid substance, derived from the collagen inside animals' skin and bones.Gelatin is typically produced in a powdered or granulated form. Slightly yellow to light tan in color, it is a rather tasteless and odorless substance.
Selecting and Buying
Preparation and Use
Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and non-food products: Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yoghurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.
Conserving and Storing
Gelatin should be stored in a cool, dry place. This product can be kept for 3 years as long as containers are kept tightly closed.