Hydrophobic interactions: parts of the protein that do not prefer to sit in water but in fat are called hydrophobic.Hydrogen bonds: these are bonds between OH-groups that point outwards of the proteins.Three main types of interaction between the protein molecules make them hold their structure: As a result they start forming structures, they will try rolling up again and interact amongst themselves. Once you start cooling down the mixture the proteins will want to re-organize themselves. To make a gelatin gel you first have to dissolve the gelatin in warm water. These gels melt in the mouth and are pretty flexible and elastic. The special thing about gelatin is that it can form very nice gels. By cutting the large protein into pieces its properties change significantly, it dissolves better in water for instance and it gets the ability to gel. The protein is literally cut into pieces. When you make gelatin, this protein is broken down into smaller pieces, called peptides. What is gelatin?Ĭollagen is a large complex protein. If the collagen breaks down too much it will form glue and if it doesn’t break down enough it will not form these flexible gels. A manufacturer has to control all these processes well to ensure they make a gelatin with the desired properties. During this well controlled process the collagen proteins break down further into smaller components. Once the materials have been pre-treated they are heated. The collagen starts breaking down somewhat already and becomes easier to extract. The manufacturers also treat the raw materials with acids or alkali and enyzmes to help ‘loosen up’ the collagen. During this pre-treatment fats, minerals and other undesired components are removed. The raw materials need to be pre-treated first to get a hold of pure collagen that can then be transformed into gelatin. The gelatin can’t be extracted from the animals that easily. In its essence the process is the same as you do when you make gelatin from your pulled pork, but it involves several additional steps to get all that collagen converted into gelatin efficiently. When you want to make large quantities of gelatin, you won’t use those high quality pieces of meat such as a shoulder to make the gelatin. Transforming collagen into gelatin industrially This mirror glaze contain gelatin as well! It helps make it so shiny. What has happened during cooking is that the collagen has transformed into gelatin! It’s also the reason why the stock surrounding the meat may turn solid, into a gel, when you cool it down. But by cooking it down in those meat cuts it does become soft and tender. The only way to make them delicate and fall apart is by cooking them for long periods of time or under high pressure, as you do when making a stew or pulled pork for instance.Ĭollagen does not behave at all like the gelatin in your smooth, delicate panna cotta. Collagen is the so called ‘connective tissue’ in meats. Skins and hides are particularly rich in collagen.Ĭollagen is made up of very large proteins, it doesn’t dissolve well in water and is very tough. Beef, pork and fish are the most common materials used to make gelatin from their collagen. Gelatin is starts out as collagen which is one of the most common proteins in animals and fish (including humans). But it can be a finicky one if you don’t use it right. Gelatin is what transforms these two liquids into a gel, making it a ‘gelling agent’. You might not realize it, but despite the fact that they taste and look so different, that stock jelly and panna cotta have one big similarity: gelatin. Or made a shiny, thin mirror glaze to cover your cake? Ever made your own stock, stored it in your fridge overnight and ended up with a jelly instead of liquid?Įver made a wobbly sweet, soft panna cotta that only just sets in the fridge?
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