Gelatin: Classic Animal-Derived Gelling Agent

Gelatin is made by hydrolyzing animal collagen (usually bovine or pork). Sold as **powder** or **leaf/sheet** gelatin, it dissolves in warm liquid and sets into a thermo-reversible gel as it cools.

- **Protein:** Mostly collagen peptides (rich in **glycine**, **proline**, **hydroxyproline**) - **Low in carbs and fat** - Not a **complete protein** (limited essential amino acids)

- Forms **clear, elastic gels** and stable foams - **Thermo-reversible:** melts around body temperature for silky mouthfeel - Improves **texture** in pâtés, mousses, desserts, and glazes

- **Not vegetarian/vegan**; check **halal/kosher** if needed - **Allergens/sensitivities:** rare but possible to animal sources - **Enzymes** in fresh **pineapple, kiwi, papaya** (bromelain, actinidin, papain) **prevent setting**—cook fruit first - Heat above ~**80–90°C** can weaken gel strength

- **Bloom**: Sprinkle powder over **cold water** (about 1:5 by weight) 5–10 min; for **leaves**, soak in cold water until pliable, then squeeze - **Dissolve** in warm mixture (≈50–60°C), **do not boil** - Typical dosage: **0.6–1.2%** of total liquid for soft to firm set (varies with **Bloom strength**) - Chill 4–6 hours to set; gels melt near 30–35°C - **Substitutes**: **agar-agar**, **pectin**, **carrageenan** (vegan options; set properties differ)

Gelatin is a reliable, thermo-reversible gelling protein for clear, delicate textures—mind dietary restrictions and fruit enzymes for best results.