Properties and Uses of Gelatin and Grenetina
The grenetina is a food that has been used since the time of ancient Egypt not only as a basis to prepare food but to produce cosmetics and medicines.
The grenetina is a solid, translucent, brittle, and colorless substance, almost tasteless, which is the result of a compost made with animal skins and bones, mainly of pork and beef, which, through a series of procedures, is separated from fat. Its main element is a protein called collagen which dissolved in water and subjected to low temperatures, is especially known as colloidal consistency, which is located between the liquid and solid states. One of its properties is that dissolves when exposed to high temperatures and coagulates, curdles or solidifies at low temperatures. These properties are used by industry in the kitchen to prepare all kinds of gelatins.
Gelatine, which is one of the most common uses from the grenetina can be obtained, however, other sources to meet the needs or preferences of those who do not consume animal protein for certain reasons. Some types of gelatin are extracted from the bones of certain fish, there is a kind of gelatin obtained from the gills (bladder, air bladder) of a fish, especially sturgeon. But this kind of gelatin is no longer common today.
Such gelatins what they produce are more carbohydrates and no protein. Some feel that they should not be called gelatin as the latter are of animal origin. Some of them are:
Carrageenan: is derived from an Irish seaweed, is also known as Irish Moss, is a gelatinous thickening agent that is used to make homemade beverages.
Agar agar, Kant and Japanese gelatin: This type of gelatin, used by vegetarians and vegans, comes from a dried seaweed that is sold in blocks, powder and plates. It is used as a thickening agent, and it is noted that the agar gel properties are much stronger than animal gelatine.
Konjac: This is a plant that contains much starch, grows in China, Japan and Korea, and is a good substitute for animal gelatin.
Pectin: is naturally present in fruits and vegetables. Is used to prepare ham, jellies, jams, preserves, etc.
It is mainly used to make jellies and thicken creams. It is also used to produce the well-known gum drops (little pieces of sugar-coated hard gelatin) and some sweets. The power of gelatinized gelatin depends on the density of the liquid and use it where you want curdle. If for a 1 liter bag of gelatin, you use half a liter, the gelatin will harden too much. If you're using, instead, plenty of water, say a cup or two more than recommended, the gelatin is too liquid.