Gelatine is a crystal like gel that is tasteless and colourless. It widely use in food industry as gelling agent. In addition, gelatine is a strand that obtains from hydrolysed collagen. It is unique amino acid profile give consumer many health benefits. Mix gelatine with liquid and heat it up, and it dissolves into a thin, clear, flawless sauce let it cool and the liquid firms up into a jewel-like solid. But as soon as that solid hits the warmth of your mouth, it becomes fluid again
Gelatin is a protein derived from the collagen in animal tissue, and it’s the only protein with the power to thicken liquids. Gelatin is unlike any other protein. Typically, food proteins respond to heat by unravelling, then bonding to one another and coagulating into a firm, solid mass. For example, a frying egg. The liquid protein of the white, called albumin, firms up into a solid mass of egg white as it heats. But gelatin proteins don’t readily form bonds with one another. Heat causes them to initially unravel and disperse just like any protein. They never form new bonds, though, so the liquid in which they’re dispersed stays fluid because gelatin proteins are long and stringy, they tend to become interwoven, causing the hot liquid in which they are suspended to thicken, but not completely solidify when warm. As gelatin cools, the protein strands line up next to each other and twist into long ropes, transforming the liquid into a firm gel. There is gelatine that is made up for vegetarian. That gelatin is made from carbohydrates rather than proteins. The most common vegetarian gelling agents are agar and carrageenan, both extracted from red algae, a type of seaweed. In the case of food manufacturing, gelatin is made into a dried powder that’s created from isolating and dehydrating parts of animals, including skin, bones and tissue. The gelatinous quality of gelatin is actually one of the things that make it beneficial when we consume it, because this is what allows gelatin to help form strong cartilage or connective tissue that gives parts of our body’s elasticity.
In addition, gelatin benefits include the following. Similarly to collagen, gelatin is beneficial for preventing intestinal damage and improving the lining of the digestive tract, thereby preventing permeability and syndrome. Gelatin can improve our ability to produce gastric acid secretions that are needed for proper digestion and nutrient absorption. Glycine from gelatin is important for restoring a healthy mucosal lining in the stomach and facilitating with the balance of digestive enzymes and stomach acid.
Finally, gelatin is capable of absorbing water and fluids, which helps prevent fluid retention and bloated stomach while improving constipation. Glycine also seems to improve sleep in a different way than traditional sleep medications or hypnotic drugs, which normally mean less drowsiness and side effects the following day are experienced.
The amino acid glycine is considered an “inhibitory neurotransmitter,” which means it acts similarly to some anti-anxiety or antidepressant medications, only without the unwanted complications and side effects. People use glycine and other forms of amino acid therapy to naturally boost mental clarity and calmness. About half of the inhibitory synapses in the spinal cord use glycine, and research show that when glycine is not properly metabolized it can result in an increased risk for developmental problems, lethargy, seizures and mental retardation.
Gelatin is important for the process of renewing skin cells and can also help block our skin from UV light damage, therefore protecting us from free radical damage, wrinkles and potentially skin cancer. One of the reasons we develop signs of aging is because of collagen depletion, which for most of us usually starts when we are in our 20s or early 30s and only continues to accelerate. As we continue to lose collagen, we can develop cellulite, loose skin and fine lines as a result of skin losing its firmness.
Consuming more gelatin is a smart natural skin care habit because it helps stimulate new and non-fragmented collagen, not only restoring skin’s durability, but also helping us maintain strong hair, nails and teeth. One of the most beneficial roles that gelatin plays in the body is neutralizing chemical compounds that we acquire from eating meat.
Our bones require a steady supply of nutrients to maintain their density and strength. Gelatin is rich nutrients like calcium, magnesium, phosphorus, silicon and sulfur, which help form bones and prevent fractures or bone loss. Those nutrients are also great for bone healing. Researchers now believe that gelatin can act like a safe, therapeutic agent for treating osteoarthritis and osteoporosis, even when used long term in chronic disorders.