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.
What is Grenetina?
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.
Vegetable gelatin
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.
Animal Grenetina: Properties and uses in medicine
- It is used in diets to treat problems in joints.
- Contains proteins and minerals (less than 1%).
- Produces increased hydroxyproline, a component of collagen that has regenerative action on the joints.
- Strengthens bones and arthritis.
- It is easily digestible.
- Contains arginine, an amino acid with which the body produces creatine, compound vital to muscle cells that can increase the weight of an athlete without adding fat.
- Produces feeling of satiety: it has the peculiarity of retaining fluids, avoiding them to leave the stomach and giving immediate feeling of satiety.
- Helps treat stomach disorders like gastritis and heartburn and helps neutralize the excessive production of gastric acids, which are encapsulated by grenetina molecules, making them less damaging and reducing the risk of gastritis.
- Helps prevent constipation.
- The gel, developed with grenetina is often recommended by doctors to be included in the diets of people with obesity and diabetes. This helps reduce the temptation of sweets, if no gelatin containing sugar or sugar diet, the latter much more harmful than the first.
- The grenetina contains calcium, which is recommended for children, women who are pregnant or breastfeeding, to avoid missing this important mineral during these stages.
- Recommended for athletes in an investigation, where 20 athletes from 24 years of age participated, the results were interesting: athletes had physical training sessions for several months, during an hour three days a week. Half of them received daily 10 grams of gelatin and the other half not. The levels of amino acids were examined every four weeks in each of them, and performed analysis showed a significant increase of hydroxyproline in the athletes who consumed grenetina.
Use in cosmetics:
- Strengthens and moisturizes hair, skin and nails.
- Erase expression lines.
Uses in the kitchen:
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.