Can you eat too much gelatin tablets? As the darling of the new trend in dessert industry, gelatin tablets appear more and more frequently in today's desserts, but many people still have great doubts about its safety and regard it as a simple additive. Let's share with you the contents of whether gelatin tablets can be eaten if they are put too much.

Can you eat too much gelatin tablets? 1 Gelatin tablets are harmful to your health, but they can be used as long as they are within the normal range of use. This is a kind of food additive, so there are high safety requirements for use.

Gelatine tablet is a kind of gelatinous substance extracted from the bones of animals, and its composition is relatively advanced water bamboo, which is rich in various vitamins and other trace elements. Its protein content can be as high as 80%, while the fat content is only 0.2%. Now it is widely used in diet, mainly used in various puddings, jellies and desserts, which can promote the use of liquid coagulation. However, its price is relatively high, and the coagulating power of gelatin tablets is relatively strong. However, when using it, we should also pay attention to not soaking for too long. After too long, it will soften into a ball, which will affect the coagulation effect. It will be better to use it when it is slightly Microsoft.

Nowadays, there are many kinds of foods, so there are more and more food additives. Therefore, when choosing food, we should first observe the content of food additives and avoid eating too many additive foods.

Frequently asked questions about taking:

1, it is recommended to soak in mineral water (it is best to use cold water in hot weather), and when soaking, it is not necessary to overlap between pieces as much as possible;

2. Gelatine should absorb enough bubbles to be soft (to prevent the water in the birthday cake from being digested and absorbed after it is made into a finished product, thus causing cracking);

3. The temperature of the aqueous solution to be coagulated should be raised to 50℃ in advance (the temperature should not be higher than 60℃, otherwise the coagulation effect of gelatin tablets will be reduced);

4. After the gelatin is dissolved, it should be quickly put into the refrigerator for refrigeration;

5. Desserts made of gelatin need to be frozen and stored, which is very easy to melt and deform in a hot and humid natural environment;

6. Sugar can reduce the solidification degree of gelatin, so the more sugar, the softer the dessert;

7. Demand: If you make a thousand-layer cake, it is recommended to add it according to the proportion of 1:40; If jelly pudding is made, the capital construction will be added according to the proportion of 1: 16.

Can I eat too much gelatin tablets? Can I eat gelatin tablets directly?

Better not.

Gelatine mainly plays a role in stabilizing the structure in the process of making jelly, pudding or Mu Si cake.

For the sake of your health, it is best not to eat it directly or after soaking it soft.

How to preserve gelatine tablets after they have been soaked for too long?

Basically, you have to use it after soaking in water. When the soaked ice water gradually returns to Wenjiliding, it will melt with it. Try to put some ice cubes in the refrigerator and it may last for a while.

Usage and precautions of gelatine

The following will still introduce the gelatine tablets and gelatine powder separately:

Usage of Gelatine Tablets:

Before using the gelatin tablets, cut a large piece into several small pieces, then soak it in ice water (be sure to use cold water), and spread the gelatin tablets out without folding. Soak it for about 10- 15 minutes, and it will be soft. After that, the gelatin tablets are picked up, drained, and put into the solution to be solidified, and then stirred and melted.

The purpose of softening is to make the dehydrated gelatine tablets absorb water again, which is beneficial to dissolve quickly after adding it into warm solution. The solution to be solidified should be as warm as possible, but not too hot, otherwise it will destroy the solidification effect of gelatin.

How to use the gelatine powder:

When in use, the gelatin powder is soaked in 4-5 times of cold water for about 1-2 minutes (note that the powder is poured into water). There is no need to stir in this process. After it automatically absorbs water and expands, stir it evenly until it melts. Then add the warm solution that needs to be solidified (note that the amount of water used to foam the gelatin powder should be deducted from the formula).

If the gelatin powder is poured into cold water and stirred directly, it will be easy to agglomerate. It is soaked in cold water first. The purpose is to avoid that when the powder is directly poured into warm solution, the outer layer of the powder will become sticky, which will stick to similar particles and lead to difficulty in melting.

Precautions:

1, the desserts made by Gelatine need to be kept in cold storage, and it is easy to melt and deform in a warm environment.

2. Desserts made by Gelatine are best sealed and preserved to prevent the appearance of a gelatinous surface.

3. Gelatine tablets should not be soaked for too long, otherwise they will be soft into a ball, which will affect the solidification effect.

Can I eat too much gelatin tablets? 3 Gelatin, also called gelatin or fish glue, is a colloid extracted from animal bones, and its main component is protein. Gelatine is usually used to make jellies or other desserts. It is made of boiled animal bones or skin and tendons. The nutritional value of gelatin is very rich. Among them, protein contains 18 amino acids, 7 of which are essential for human body, and gelatin also contains inorganic salts, which is an ideal source of protein for people.

Nutritional value of gelatine

Protein, which constitutes gelatin, contains 18 amino acids, 7 of which are essential for human body. Except for water and inorganic salts below 16%, the content of protein in gelatin accounts for more than 82%, which is an ideal protein source.

Efficacy and function of gelatine

Edible gelatin can be used in medical soft and hard capsules, surgical dressings, styptic sponge, aspic, food additives, canned food, candy, sorbet, ham sausage, jelly, soda suspending agent, inspection agent, deposit, ice cream and other food industries. Medicinal gelatin is mainly used as raw material for sugar coating of soft and hard capsules and tablets.

Gilliding's approach

1, cat paw marshmallow

Ingredients: cooked corn starch, pink pigment, 2 tablets of a: gelatin (10g), 54g of protein, 20g of fine sugar, a few drops of lemon juice, 74g of fine sugar, 94g of water and 42g of water.

Practice:

1, spread corn starch in a baking tray, 130 degrees for 60 minutes, and cool for later use. Wash and dry the eggs, cover them with plastic wrap, press out a small pit with a round end, and then press it again in the original position after once to make the pit stronger.

2. Gelatine is cut into small pieces and soaked in ice water. Add lemon juice to the protein in B to make coarse foam, and add sugar to beat until it is close to dry protein. The sugar and water in C are put into a pot, and boiled to 1 18 degrees on low heat. Turn off the fire, take out the soft gelatin tablets and put them in the sugar water, and stir to melt.

3. Pour the sugar water into the protein and send it at high speed. Take a small amount of beaten protein and add pink pigment to color, and put them into two paper bags respectively. Try to cut a small mouth, and some big bubbles can be eliminated when squeezing. First, squeeze out the white ball, and then squeeze four points and a heart with pink.

2. Tiramisu cake

Ingredients: 80g of low-gluten flour, 200g of whipped cream, 2 auxiliary eggs, 3 egg yolks, 2 gelatin tablets, 200g of cheese, 0/30g of flavoring sugar10g of rum10g, and 50g of coffee wine.

Practice:

1, 2 egg yolks and 20 grams of sugar; Stir with a manual eggbeater; Put 2 egg whites into an oil-free and water-free container; Add 40 grams of white sugar in three times and beat until it is hard and frothy, and the egg basin will not fall upside down; Slowly pour the egg yolk into the egg white;

2. Stir with a scraper from bottom to top; Then 80g of sieved low powder is added and stirred well; Put into a flower mounting bag with a round mouth and a flower nozzle; Squeeze into a finger shape and preheat the middle layer in the oven 170 degrees for 20 minutes.

3. Soak 2 pieces of gelatine in cold water for 5 minutes; Add 70 grams of white sugar to the three egg yolks, and stir until 80 degrees; Add cold water to soak the soft gelatin tablets; Stir evenly; 200g of mascarpone is poured into a container; Add rum and stir well;

4. Add egg yolk and stir evenly to obtain egg yolk cheese paste; Beat the animal cream until it has lines; Adding egg yolk cheese paste into animal fresh cream and stirring evenly to obtain cream cheese paste; Add a little round cake-shaped finger cake soaked in coffee wine to the container; Pour in a little cream cheese paste;

5. Put a layer of round cake-shaped finger cakes dipped in coffee wine, and finally pour in a little cream cheese paste and smooth the surface; Refrigerate in the refrigerator for an hour, then sprinkle cocoa powder and sugar powder to eat. The outside is decorated with a circle of finger cakes.