Jelly

Gelatin: animal or vegetable?

Gelatin is a protein mixture obtained from the processing of collagen or other protein material (both animal and vegetable). Famous is, for example, the "isinglass", a gelatin obtained from the swim bladder of various fish species and in particular from that of sturgeons.

Alba gelatine, also of animal origin, is instead obtained from the processing of bones, both swine and bovine (although in the latter case there is, although low, the danger of transmission of BSE, the so-called mad cow disease); alternatively or together with the bones, pieces of animal skin, such as pork rind, can also be used. There are also various jellies of vegetable origin, in which the source is often a "seaweed (agar is famous) or a fruit (fruit jelly, rich in pectin, is widely used in the preparation of jams).

Gelatine has a very wide profile of use, not only for food. A peculiar characteristic of this substance is in fact that of dissolving easily in hot water and congealing at room temperature, forming a more or less solid colloidal mass depending on the concentration. It is therefore used as a thickener in food products, as a base in microbiological culture media, as a hemostatic agent in medicine and to package ovules and glow plugs in the pharmaceutical industry.

Alice's Video Recipes - Fruit jellies

For the most demanding palates and the laziest intestines, kiwi jellies are ideal. The osmotic action of the sugars and the laxative action of the fibers represent an excellent deterrent for the sweet tooth and a potential remedy for those suffering from constipation. occasional, so to be enjoyed in moderation, without overdoing it!