Product Description
Gelatin is capable of absorbing five times its quantity in water. It is the most common gelling agent, widely used in food and pharmaceuticals. Due to its animal origin, it can be replaced with pectin, agar agar, carrageenan, alginate, hypromellose in vegetarian foods and in accordance with certain dietary restrictions (kosher, halal). It is most commonly found in ice creams and jams. It is also used in dietary foods to replace fats, as it gives a sense of fat in the mouth while having a very low caloric content. In food, the maximum daily intake of gelatin is not determined, and its side effects are unknown.
What should I know about it?
- Paleo
- Low carb
- 100 g of it contains 87 g of protein.
- The most common gelling agent
- 200 bloom 20 mesh
- Versatile
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