Tips and hints for using gelatin

Gelatin is insoluble in cold water and soluble in hot water. When gelatin is used in food, a solution should be made first. The direct addition of dry edible gelatin to food will lead to insufficient dissolution and weaken its function.

How to use gelatinMethod 1: Add gelatin powder or granule to cold water for 5-10 minutes soaking. Water is about 5-10 times the weight of gelatin. Then put the swollen gelatin powder into the hot water and stir slowly until it dissolves. Method 2: Add the gelatin directly into the hot water and agitate gently until it is completely dissolved.Method 3: If it is a leaf gelatin, soak it in cold water for 5-10 minutes until it becomes soft. If there are many sheets, try not to make them overlap, otherwise the gelatin sheets in the middle will not be hydrated sufficiently. Take it out and squeeze out the excess water. Finally, dissolve it in hot water or heat with food directly.Method 4: If it is instant gelatin, put it directly into cold water and stir until it is all dissolved. To prevent the powder from swelling and forming lumps, mix it with sugar powder evenly and then add the mixture to water.

Hints

It is important to develop good habits in making gelatin solution. Water should not be poured into the gelatin powder directly, otherwise the swollen powder will turn into lumps, making it impossible to continue dissolving. You should sprinkle gelatin powder into water slowly. Although this has no effect on leaf gelatin and gelatin granules, it is important to insist on this method in order not to make mistakes in any case.

Gelatin is a whipping agent and vigorous agitation will produce too many air bubbles and eventually reduce product quality. The prepared gelatin solution should be temporarily stored in a hot water bath to stop its gelation. Bacteria can easily grow in this solution, so it is important to make sure your workplace is clean. Because it is difficult to preserve, estimate the amount of gelatin to be used and try not to make excess solution.

Gelatin is prone to decomposed by heat and acid, so do not heat it directly. The temperature should not exceed 80℃, otherwise gelatin will undergo thermal hydrolysis leading to a decreased quality. To minimize the time gelatin reacts with acid at high temperature, it is added when the food process is about to be finished. For example, during gummy candy making, gelatin is added after organic acid and the temperature of syrup should preferably not exceed 80℃. They are quickly stirred and then immediately placed in starch molds to cool. The amount of gelatin can also be raised to offset the loss of Bloom value and viscosity.

The strength of jelly is also related to its thermal history. If the ambient temperature is much lower than gelling point, it will lead to a quick gelation and reduce its strength. When it cools down and solidifies slowly, a stronger jelly is obtained. It usually becomes solid within a few hours and then becomes increasingly firm and elastic over the following days.

Some fruits do not form jellies when used with gelatin because they have enzymes that break down gelatin. It is important to boil raw pineapple or raw papaya to destroy the enzymes before mixing them with gelatin solution.