Edible gelatin (P-11, edible)
The first mention of gelatin dates back to the 15th century, and recently scientists discovered its particles even in the tombs of the pharaohs. Gelatin is widely used as a food supplement solely due to its chemical properties, ability to thicken and stabilize many products.
For the preparation of jellies, jellies, as well as a thickener.
How to use
A tablespoon of gelatin is poured into a glass of cold boiled water, kept for 40-60 minutes to swell, then heated, without bringing to a boil, with continuous stirring until dissolved and filtered. On a glass of gelatin solution add 2-3 cups of broth or syrup and cool. It is allowed to increase the dosage of gelatin to obtain jellies with a denser consistency.
Nutrition value on 100 gr.
- Proteins (g / 100g)… 87,2
Fats (g / 100g)… 0,4
Carbohydrates (g / 100g)… 0,7
Energy value (kcal / 100g)… 353,6