Gelatin powder can be used to solidify the raw materials of desserts, and can be softened or heated. The desserts will become very sweet after adding gelatine powder.

Introduction

Gelatin, also known as gelatin or isinglass, is transliterated from the English name Gelatin. It is a glue extracted from animal bones (mostly cow bones or fish bones), and its main component is protein. The protein that makes up gelatin contains 18 kinds of amino acids, 7 of which are necessary for the human body. In addition to less than 16% moisture and inorganic salts, the protein content in gelatin accounts for more than 82%, making it an ideal protein source.

Usage

1) Softening

Soften the gelatine tablets/powder with water or other liquid, allowing it to absorb 5 times its own water volume for about 5-10 seconds Minutes

2) Heating

Put the softened gelatine sheets/powder into hot materials, or heat them together with other materials until they dissolve into gelatine liquid

Notes

1) Desserts made with gelatine need to be kept refrigerated as they can easily melt and deform in a warm environment.

2) Desserts made with gelatine are best kept sealed to prevent a gelatinous surface from forming on the surface.

3) Sugar will reduce the degree of gelatin coagulation, so the more sugar in the dessert, the softer it will be.

4) When gelatine melts, do not heat it to boiling, as it will cause the gelatine to lose its coagulation power.