Jacob Burton | Properties of a Gelatin Gel - Part 3 of 3 @JacobBurton | Uploaded February 2014 | Updated October 2024, 1 hour ago.
Full Article & Show Notes: stellaculinary.com/podcasts/video/properties-of-gelatin-pro-tips-part-3-of-3
In our previous two posts in this gelatin series, we discussed the various types of gelatin available, and how to properly hydrate and incorporate gelatin into a base liquid we wish to set. But whether or not gelatin is the proper ingredient for the application at hand depends greatly on the recipe's ingredients, and the overall properties of a gelatin gel.
Texture & Appearance
Gelatin based gels have a clear, transparent appearance, especially when sheets are used instead of powder. It has the best flavor retention and release of any hydrocolloid (or water trapping ingredient) available.
Because its melting point (77-104°F/22-40°C) is pretty close to body temperature, gels set with gelatin have a soft, elastic texture. Yet this can also have its own drawbacks. Although gelatin doesn't start to truly melt until it hits about 77°F/22°, its texture starts to soften at temperatures well below this. If you're planning on serving a gelatin based dessert or appetizer in an environment that will expose it to warm temperatures over an extended period of time, then you may have difficulties with your item maintaining its texture.
PH Tolerance (4-10)
One of the drawbacks to using gelatin is it doesn't work well in low pH environments, with a tolerance range of 4-10 (with 7 being neutral). This becomes an issues...
Continue Reading: stellaculinary.com/node/3558/edit
Twitter: @ChefJacob
FaceBook.com/ChefJacobBurton
Full Article & Show Notes: stellaculinary.com/podcasts/video/properties-of-gelatin-pro-tips-part-3-of-3
In our previous two posts in this gelatin series, we discussed the various types of gelatin available, and how to properly hydrate and incorporate gelatin into a base liquid we wish to set. But whether or not gelatin is the proper ingredient for the application at hand depends greatly on the recipe's ingredients, and the overall properties of a gelatin gel.
Texture & Appearance
Gelatin based gels have a clear, transparent appearance, especially when sheets are used instead of powder. It has the best flavor retention and release of any hydrocolloid (or water trapping ingredient) available.
Because its melting point (77-104°F/22-40°C) is pretty close to body temperature, gels set with gelatin have a soft, elastic texture. Yet this can also have its own drawbacks. Although gelatin doesn't start to truly melt until it hits about 77°F/22°, its texture starts to soften at temperatures well below this. If you're planning on serving a gelatin based dessert or appetizer in an environment that will expose it to warm temperatures over an extended period of time, then you may have difficulties with your item maintaining its texture.
PH Tolerance (4-10)
One of the drawbacks to using gelatin is it doesn't work well in low pH environments, with a tolerance range of 4-10 (with 7 being neutral). This becomes an issues...
Continue Reading: stellaculinary.com/node/3558/edit
Twitter: @ChefJacob
FaceBook.com/ChefJacobBurton
