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Bakeman Gelatin 50gm
Price :
৳60
Estimated Shipping Time: 2 Days
Product SKU: pdf55352emU
Features:
1. Brand: Bakeman
2. Product Type: Gelatin Powder
3. Net Weight: 50gm
4. Finely Powdered Gelatin
5. Rich in Protein
6. Country Origin: Bangladesh
Gelatin or gelatine (from Latin: gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug and vitamin capsules, photographic films and papers, and cosmetics.
Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is in gelatin desserts, most gummy candy and marshmallows, ice creams, dips, and yogurts.[1] Gelatin for cooking comes as powder, granules, and sheets. Instant types can be added to the food as they are; others must soak in water beforehand.
Gelatin is a collection of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, and fish. During hydrolysis, some of the bonds between and within component proteins are broken. Its chemical composition is, in many aspects, closely similar to that of its parent collagen.[2] Photographic and pharmaceutical grades of gelatin generally are sourced from cattle bones and pig skin. Gelatin is classified as a hydrogel.
Amino acid composition
Gelatin is nearly tasteless and odorless with a colorless or slightly yellow appearance.[3][4] It is transparent and brittle, and it can come as sheets, flakes, or as a powder.[3] Polar solvents like hot water, glycerol, and acetic acid can dissolve gelatin, but it is insoluble in organic solvents like alcohol.[3] Gelatin absorbs 5–10 times its weight in water to form a gel.[3] The gel formed by gelatin can be melted by reheating, and it has an increasing viscosity under stress (thixotropic).[3] The upper melting point of gelatin is below human body temperature, a factor that is important for mouthfeel of foods produced with gelatin.[5] The viscosity of the gelatin-water mixture is greatest when the gelatin concentration is high and the mixture is kept cool at about 4 °C (39 °F). Commercial gelatin will have a gel strength of around 90 to 300 grams Bloom using the Bloom test of gel strength.[6] Gelatin's strength (but not viscosity) declines if it is subjected to temperatures above 100 °C (212 °F), or if it is held at temperatures near 100 °C for an extended period of time.[7][8]
Gelatins have diverse melting points and gelation temperatures, depending on the source. For example, gelatin derived from fish has a lower melting and gelation point than gelatin derived from beef or pork.[9]
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