Types of gelatin that exist
In general, there are three types of gelatins that exist,- Gelatin of animal origin
– Vegetable origin gelatin
– Gelatin composed of multiple sugars
However, within each large group we can find different varieties of gelatin, depending on both their presentation and its flavor and composition. For example, within the animal jelly is the jelly powder and the gelatin in sheets, each with different uses and different forms of use. In the following sections we will see in detail what types of jelly exist depending on its origin and form.
Types of gelatin of plant origin
Vegetable gelatins are very healthy and have great gelifying power, here you can review the types of gelatin of plant origin that exist:
Agar -ago
The agar -agar comes from algae, specifically from red algae. Its gelifying power exceeds the jelly of animal origin, since it is 10 times higher. Unlike animal gelatin, vegetable agar or jelly requires reaching 90 ºC to achieve its gelifying power. This food is very low in calories and contains a high soluble fiber content. It is widely used in the culinary world, as a thickener of creams and sauces. This gelatin can be found in the form of dust or fibers, but in pastry the favorite is the powder version.
Konjac flour
This product comes from the root of a tuber called Konjac, which is processed until a fine powder, also known as glucomanano. Konjac flour is a water soluble polysaccharide compound, considered a dietary fiber. When glucomanano contacts water, it becomes a kind of natural jelly, which can increase its volume 100 times.
Pectin
It is a water soluble fiber that, when mixed with sugar, produces acids that are transformed into gelatin or gel. The pectin is found in the shells of many fruits and vegetables, for example Mora, NISTE of Japan, Membrillo, Calabacin, Apple, among others. Thanks to pectin, jams, jams, compotes and preserves are quickly thickened, without the need for additional ingredients. There are two types of pectin:- High Metoxyl pectin gels. This type of pectin is thermalirreversible. It is used in jams.
– Low metaxyl pectin gels. The optimal point to add it in preparations is 40 and 60 ºC. It is used in both bright and translucent glazes.
Carragenin
Carragenin or carragenate are a group of natural polysacerides, from red seaweed (several families of Rhodophyceaes). Polysaccharides are compounds formed by several units of monosaccharides, that is, by several simple sugars units (such as glucose, fructose, hand, xylose and ribose, among others). This product has qualities such as thickening, gelling, stabilizing and emulsifying, which is why it is used in the food industry very frequently, applied to sauces, sausages, pastry and confectionery. 3 types of carrogenin exist, fundamental with which gelatinas of different textures (flexible and thermoreversible or rigid and brittle) that are: iota, kappa and lambda.
Benefits and properties of vegetable jelly
Vegetable jelly is an excellent alternative for those who do not consume products of animal origin. In addition, this type of jelly has, in some cases, a gelifying power far superior to the animal jelly. But, if we talk about properties, what can the vegetable jelly offer us?- Contains proteins, although in lower proportion, comparing it with animal jelly.
– It favors body weight reduction, as it produces feeling of satiety, controls cholesterol, provides few calories and purges the body.
– Combat constipation due to its high fiber content, which regulates the functions of the intestine.
– It improves bone health, because it contains a lot of trace elements and macrominerals. Because of these characteristics, it is recommended for people who need to lose weight, women after pregnancy and individuals suffering from osteoporosis or arthritis.
– Decreases blood cholesterol thanks to its high vegetable fiber content.
– Relieve digestive discomforts, especially gelatins that come from seaweed, as very digestible and purifying foods are.
Multiple sugar jelly
This type of gelatin mainly provides rapid absorption carbohydrates, such as refined sugar, and protein content that is so low that it is not valued (between 1 percent of 12 percent). It is mostly used in industrial desserts such as flanses, sweets and, of course, in jellies. Although this food is mostly made up of sugars, it may contain ingredients of animal or plant origin, depending on the brand. This most commercial jelly can be found in different colors and flavors (usually fruits). Its gelifying power is lower than animal and plant jelly. However, many times, in its domestic use it is combined with Grenetina to enhance its gelling force.
