Health benefits of gelatin, you should know and use properly! What is the first association that raises at your word “gelatin”? Cuddly yellow bear paws filled with jelly or fragrant beef broth in Granny’s house? But if you think about it, it is actually much more than that. Because gelatin is not only useful and nutritious food, but also a means of helping the treatment of various joint diseases. Not surprisingly, the same is part of the composition of a number of food additives.

Gelatin (from the French: gelatine) is a clear, colorless, especially brittle dry and tasteless substance, simple protein obtainable by a process of partial hydrolysis of collagen extracted from animal products (bones, tendons and skin), boiled in water . That is why there are certain requirements for gelatin regulated in different documents. This substance is soluble not only in water but also in most polar solvents (dissolving at a temperature of approximately 42 degrees Celsius) to form a semi-colloidal mixture (gel) and the solution tends to thicken.

At temperatures higher than 60 degrees Celsius, gelatine loses its properties. The domestic gelatin is usually available in the form of sheets, granules or powder. The same is classified as a food additive E number 441. Gelatine is essentially only derivative of the animal product and therefore can not be part of the diet of people practicing veganism.

However, do they have a good choice – carrageenan and agar-agar seaweed origin who undergo treatment with fruit flavors. Application of gelatin. First, it is used in culinary arts as a gelling agent, stabilizer and thickener of different types of foods (jams, yogurt, cream cheese, margarine, apple juice and vinegar). Often used in cosmetics, pharmaceuticals and photographic and consumer industries. The main part of the capsules of drugs are made from gelatin. Furthermore, gelatine is part of the composition of the various supplements.

For example, Vitamin B2 (Riboflavin), L-optitsink (Zinc), Vitamin A, Mack. Nutritional composition of gelatin. Powder, unsweetened gelatin is a substance rich in vitamins. Its members are entirely lacking vitamins A, C, D, E and K, but at the expense of content reveals a presence of folate (30 mg), choline (38.5 mg), riboflavin (0.2 mg), and niacin (0.1 mg ). The powder is a reliable source of minerals – sodium (196 mg), calcium (55 mg), selenium (39.5 mg), phosphorous (39 mg), magnesium (22 mg), potassium (16 mg) and copper (2.2 mg).

Gelatin does not contain omega-3 and omega-6 fatty acids. Gelatine is a food that has the ability to not only strengthen hair and nails, but the joints of the body. Eating gelatin leads to reduction of joint pain in the knees and improves flexibility in people actively involved with sports. Health risks associated with consumption of gelatin. As strange as it sounds, allergy to this product is becoming more widespread. Probably due to the fact that the gelatin promotes the reaction of the active materials of medicinal substances.

Enter into the composition of various serums, the speed and duration of injection is very slow. Very often it is also used in the manufacture of various vaccines. How to choose and store gelatine? Gelatin is a product that itself requires only to be careful in terms of shelf life. Usually it comes in the form of crystals in small cuts. In terms of storage locations select dry at a temperature not higher than 25 degrees Celsius.