Gelatin

Gelatin – a product widely known. Many hostesses use it in cookery. Such products as fruit jelly, jelly, and also aspic, various mushroom and meat snack are known to all.

Certainly, gelatin brings benefit for our organism considerable. Even in traditional medicine it is applied to treatment of some diseases. But because of the high caloric content of gelatin nutritionists do not recommend to be fond excessively of eating of products on its basis.

Description

Gelatin – mix of proteic matters of animal origin. Receive it from bones, cartilages, sinews, that is, from the products rich with collagen, by long boiling. Most often the source of gelatin is served by cattle and fishes. Edible gelatin, as a rule, has a light yellow shade, and the smell and taste at it is absent.

The word "gelatin" is translated from Latin as "stiffened". All can explain such name with the known properties of this product easily.

Most often on sale it is possible to see this product in the form of small kristallik or plates.

As a part of gelatin a large amount of proteins (about 85%) and collagen prevails. The main useful properties of gelatin also consist in these substances.

The engineer Peter Cooper in 1845 patented gelatin. Nevertheless, some more next decades the invention of the engineer did not enjoy popularity. People just could not understand what the advantage of gelatin consists in and as in general this product needs to be used. But soon other scientist, Pearl Waite, it was invented by jelly. Here from this point gelatin, at last, gained deserved popularity and began to be applied widely in cookery.

For today from it prepare a set of various tasty dishes. To prepare something on the basis of gelatin, it is necessary at first to allow to it to inflate in cold water, and dissolve it in warm liquid.

This product and in pharmaceutics found the application. It is added by production of candles and capsules. Also it is used by production of photographic paper and a film, often add it at production of cosmetics: shampoos, balms and masks.

Structure and caloric content of gelatin

The main component of a product is collagen. Except it as a part of gelatin there are many proteins, water, amino acids, fats, RR vitamin, ashes, carbohydrates, macro - and microelements, such as magnesium, potassium, sodium, iron and phosphorus.

As a part of gelatin there are two important amino acids: proline and hydroxyproline which very positively influence cartilages and connecting fabrics promote their development, preservation and recovery.

Gelatin caloric content on 100 g of a product makes 355 kcal, and nutrition value:

• Proteins – 87,2 g;
• Carbohydrates – 0,7 g;
• Fats – 0,4 g.

Advantage of gelatin

Gelatin is well acquired by an organism, does not cause increase in secretion of digestive glands therefore it is often included in structure of dietary food.

It is useful to use it at injuries of bones, for example at formation of cracks and changes as it promotes their bystry merging and quickly recovers tissues of joints after injuries. Regularly the people of old age having musculoskeletal system diseases, such as osteochondrosis and arthritis are recommended to use gelatin.

Useful properties of gelatin for hair and nails therefore it is often used as making for masks and trays were noted.

At internal bleedings recommend to accept jelly and mousses which part gelatin as it promotes coagulability of blood is.

The amino acids which are its part give to property gelatin, strengthening a cardiac muscle, promoting cerebration and strengthening immune system of an organism.

Harm of gelatin

Can apply gelatin and harm. With care it should be used to the people having cardiovascular diseases and to the people inclined to oksalurichesky diathesis. It is connected with the fact that gelatin is oksalogeny.

Gelatin has no other specific contraindications. In especially exceptional cases it can cause allergic reaction.