Gelatin is an animal protein extracted from collagen found in bones, connective tissues, and the skin of cattle, pigs, and other animals, through a process known as hydrolyzation, where the raw materials pass through several stages, starting with boiling them, then soaking them in water. a strong acid solution; with the aim of liberating the protein, and then drying the resulting gelatin to obtain sheets of gelatin powder, and keeping it in a suitable place under a suitable temperature and humidity.
The nutritional value of gelatin
The nutritional value of gelatin is characterized by the following:
- Gelatin contains nine out of ten essential amino acids, so it is not considered a complete protein.
- Powdered gelatin contains only protein and does not contain any fats or carbohydrates.
- An ounce of ground gelatin contains approximately 23 calories.
The benefits of gelatin
- Gelatin is used in the food industry as a thickener, stabilizer, and emulsifier. It is used in many food industries, such as making yogurt, candy, and salad dressing. It is also used in the pharmaceutical industry, especially in the manufacture of capsules as a coating material.
- It is used to get rid of excess weight.
- It treats osteoporosis and rheumatoid arthritis and improves the health of joints, bones, and nails.
- Improves hair health.
- It is used in the manufacture of cosmetics.
- Speeds up the recovery process from injuries.
- Improves memory and reduces symptoms of some mental conditions such as schizophrenia; for containing glycine acid.
- Improves sleep, lowers blood sugar, and improves gut health.
How to make gelatin
Gelatin can be made at home using the following method:
- One and a half kilograms of animal bones and connective tissue.
- Enough water to cover the bones.
- A tablespoon of salt.
- Put the bones in a cooking pot, and add water and salt to it.
- Put the pot on the fire and leave it until it boils, then reduce the temperature and leave the pot for two days on the fire.
- Leave the resulting gelatin until it cools and thickens, then remove the excess fat from the surface of the gelatin.