Ingredient
Gelatine
A setting agent from animal collagen.
What it is
-
Gelatine comes from Sus scrofa.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Application of Gelatin in Food Packaging: A Review (Polymers 14(3):436) 2. Types of Gelatin authoritative
-
Gelatine is derived from collagen.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Application of Gelatin in Food Packaging: A Review (Polymers 14(3):436) 1. Introduction authoritative
-
Gelatine comes from Bos taurus.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Application of Gelatin in Food Packaging: A Review (Polymers 14(3):436) 2. Types of Gelatin authoritative
What it brings to a dish
-
Gelatine serves to gel.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery (Foods 13(12):1834) 3.4.3. Biomacromolecules authoritative
-
Gelatine serves to thicken.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery (Foods 13(12):1834) 3.4.3. Biomacromolecules authoritative
-
Gelatine serves to foam.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery (Foods 13(12):1834) 3.4.3. Biomacromolecules authoritative
-
Gelatine serves to stabilise.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery (Foods 13(12):1834) 3.4.3. Biomacromolecules authoritative
-
Gelatine serves to retain moisture.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery (Foods 13(12):1834) 3.4.3. Biomacromolecules authoritative
-
Gelatine serves to emulsify.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Application of Gelatin in Food Packaging: A Review (Polymers 14(3):436) 1. Introduction authoritative
How it behaves when cooked
-
Gelatine is governed by syneresis.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
-
Gelatine is governed by setting.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Tuning Nanostructure of Gels: From Structural and Functional Controls to Food Applications (Gels 11(8):620) 2.2.1. Physical Gelation authoritative
-
Gelatine is governed by gelation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Tuning Nanostructure of Gels: From Structural and Functional Controls to Food Applications (Gels 11(8):620) 2.1.1. Proteins authoritative