Food gelatin is used in cooking when we make aspics at home,
jelly
, marmalade,
ice cream
, and other confectionery products. Gelatin is a natural protein.
In old cookbooks you can come across
recipes with gelatin
for making aspics. Meat, fish, chicken, and mushroom aspics are often mentioned. What's more, people used not to distinguish between jellied dishes and aspics. Gelatin recipes describe such dishes as
ham
,
chicken
,
veal
, and mushrooms in aspic. In Russian cuisine, the seasoning that invariably went into aspics was
garlic
. Adding garlic not only heightened the flavor of the dish but also helped preserve it.
The main raw materials used to produce gelatin are cattle bones, along with leather-production waste and tendons. In Japan, whaling waste containing collagen is used to make gelatin. Gelatin can also be obtained from fish scales, skin, and swim bladders. Gelatin from this raw material makes a weak jelly. You can dilute gelatin from this raw material and use it only as glue.
Depending on its purity and quality, gelatin is divided into photographic, food, and technical grades. Photographic gelatin, as its name suggests, is used in producing photographic and motion-picture film, as well as photo paper. Food gelatin is used in confectionery and winemaking; technical gelatin is used in printing and other industries. This substance is used in medicine as a hemostatic agent. Gelatin is also used as a nutrient medium for growing bacteria.
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