Gelatin is a substance composted of amino acids that is derived from collagen. Collagen is well known for its skin and hair benefits, and is similar to gelatin in many ways.

Gelatin is largely made up of the amino acids glycine and proline. It is derived from the bones, fibrous tissues, and organs of animals. These amino acids are needed not only for proper skin, hair and nail growth, but for optimal immune function and weight regulation.

How is Gelatin used?

Gelatin is used to thicken puddings, yogurt, gummy candies, fruit gelatin desserts, ice cream, marshmallows, and more.

Gelatin must first be dissolved in warm water before adding to a recipe. After dissolving in water, gelatin can then be mixed into any number of liquids or semi-solid mixtures.

Gelatin solidifies when cooled and generally requires refrigeration. The concentration and grade of gelatin will determine the exact temperature at which it solidifies and melts.

Most gelatins have a melting point near body temperature, which provides a unique mouthfeel to the food in which it is used.

Boiling gelatin can break down its structure and ruin its solidifying properties.

Certain fruits, such as pineapple, guava, and papaya, contain enzymes can also inhibit gelatins ability to solidify.

The canning process typically destroys these enzymes, which means canned versions of these fruits can be successfully used with gelatin.

Gelatin Uses

• Supports skin, hair and nail growth

• Good for joints and can help joint recovery

• Can help tighten loose skin

• Can improve digestion since it naturally binds to water and helps food move more easily though the digestive tract

• Rumored to help improve cellulite

• Great source of dietary collagen Source of protein but its specific amino acids can help build muscle.