Have you ever had a piece of p’tcha galarita, that spicy, globby stuff Bubby utilized to cook up? How did she take care to make it so thick?

Even better, open up a container of gefilte fish. Consider the stiff jell that comes as its brew. Why is it that when you prepare your own gefilte fish, you do not get that solid gelatin from your brew? Did you before wonder why theirs is so thick and your own is not?
COLLAGEN might be the solution to this thickening concern.

To get gelatin for dessert [เจ ลา ติ น ทำ ขนม, which is the term in Thai], please follow the link.

Collagen is a fibrous, insoluble healthy protein that composes a significant portion of skin, bone, as well as connective cells. By cooking animal bones or adding fish bones to the brew of your gefilte fish, you will remove a few of the collagen from the bones. This gives you the wobbly gelatin in p’tcha or in the gefilte fish that comes in a container.

The most usual form in which collagen is marketed is a partly hydrolyzed state-recognized typically as gelatin. The word gelatin comes from the Latin word gelatus, suggesting frozen or stiff. Gelatin rigidity is gauged in units called Bloom. This describes a gauging gadget created by a man named Oscar T. Flower. High blossom describes a higher molecular weight of the gelatin, which supplies a stiffer consistency. Different applications will call for different flower degrees.

With the commercialization of food processing, this functional active ingredient has shown its efficiency in a range of foods. We might well know its use in creating gelatin-like confections from Jell-O to Gummy Bears. Nevertheless, the effectiveness of gelatin surpasses that. Gelatin is fat-free, yet it leaves a smooth sensation in your mouth, comparable to that of fat. This result is extremely useful as an additive to foods that are marketed as low fat. Gelatin additionally works as an emulsifier, helping to distribute fat, and include security to confections. This is beneficial in toffees or spreadable frosting, lotions, yogurts, as well as gelato.