Gelatin Powder PREMIUM white | 100% bovine food gelatin | professional quality Platin | 250 bloom

Binding agent for creams, mousse, desserts, terrines, jellied meat, aspic and jellies.

INGREDIENTS: 100% bovine food gelatin, professional quality Platin, 250 bloom

APPLICATION: Dissolve the required amount of gelatin powder in hot liquid (ca. 60 – 70° C). For cold masses stir into a small amount of liquid until fully dissolved and add the cold ingredients spoon by spoon to the lukewarm gelatin solution (never the other way around!). Cool for approx. 3 – 4 hours before serving.

DOSAGE PER 500ml LIQUID:
10g Gelatin Powder Premium corresponds to approx. 7 gelatin leaves.
For spoonable mousse, soft cake fillings and desserts (e.g. Panna Cotta): 5 – 7g
For tender jello, jelly desserts, firmer desserts and cake fillings: 8 – 9g
For soft aspic and medium soft jelly: 20 – 25g
For soft gummy bears: 30 – 35g
For firmer gummy bears and jellied meat: 40 – 50g

Recipe idea: YOGURT PANNA COTTA (5 servings):

• 250g heavy cream
• 250g yogurt (1.5% fat)
• 5 – 7g Dr. Almond Gelatin Powder Premium (depending on the desired texture)
• 8g Dr. Almond Low-Carb Sweetener (or sweetener equivalent to 80g sugar)
• 5g Dr. Almond Vanilla Dream (or vanilla flavouring)

Bring heavy cream to the boil and remove from heat. Stir in gelatin until fully dissolved. Add sweetener and flavouring and stir in the yogurt spoon by spoon. Fill the warm mass into 5 moulds (we recommend silicone moulds) or dessert bowls and let cool down for about 3 – 4 hours. Turn out onto a plate or enjoy directly from the bowl.
Tip: To remove the dessert more easily, heat the mould in a hot water bath for a couple of minutes before turning it out.
Nutrition facts for this recipe (1 portion): 176 kcal, 16g fat, 4g net carbs, 4g protein

Should you allow your gelatin to boil?
Our gelatin is particularly high-bloom and heat-resistant. The gelatin solution can therefore easily be heated up for a couple of minutes without losing stability. To dissolve the gelatin in a liquid, you can simply boil it up briefly.

Gelatin won’t set with fresh pineapple, kiwi, papaya or figs
Fresh pineapple, kiwi, papaya or figs and gelatin don’t get along with each other, unfortunately. The reason for this is that these fruits contain the enzyme bromelain. This also applies for our fruit powders of these varieties. This enzyme breaks up protein. As gelatin is a protein, it will be affected and degraded when in contact with these fruits. As a consequence, the gelatin loses its gelling properties and won’t set. The bromelain enzyme is, by the way, also responsible for the fact that pineapple and dairy products do not harmonise with each other. Combined with yogurt or curd, it will turn bitter. However, this is only true for fresh fruit and fruit powder. Bromelain is extremely sensitive to heat. When you boil up the fruits, the enzyme won’t be able to affect the gelatin anymore.
So ALWAYS briefly boil up the fruits or fruit powder in some liquid and THEN add the gelatin!

What is gelatin?
Beef gelatin is obtained from animal collagen by alkaline hydrolysis and purification, giving the gelatin its unique characteristics as binding agent.

What is collagen important for?
The protein in the human body consists of more than 30% collagen and makes up the largest share of body proteins. Collagen is an important organic part of the skin and connective tissue of bones, fasciae, teeth, organs, cartilages, tendons and ligaments. In order to regenerate and produce this tissue and to maintain it in good health, we need regular and sufficient supply of proteins and amino acids by the diet to stimulate the body’s own collagen synthesis.
A young body can produce collagen in large amounts and damaged structures are quickly replaced. But as we age, those processes will run much slower and the collagen scaffold in our body gets weaker – the skin loses elasticity, the connective tissue weakens, joint cartilage degrades.

Where can I find collagen in my diet?
Collagen is exclusively found in animal products, precisely where you’ll find it in the human body: in bones, skin and cartilage! Unfortunately, that are precisely parts that are found less often in present-day food and diets – we love eating a good steak, but remove gristle and bones and prefer the pure muscle instead. Muscle meat is an excellent protein source – there’s no doubt about it. However, it would be a more ideal way if we used and consumed more of the animals’ body parts – as it used to be done in earlier times.

So we should also eat the gristle on our steak?
You could – but you need not. With the generous use of gelatin or collagen hydrolysate in the kitchen, we can balance this out and enjoy our steak as usual.

Just like bone broth in powder form
Collagen is one of the main reasons why bone broth is such a fantastic food. In addition to important minerals, bones consist of about 30% collagen that is released from any good bone broth after hours of cooking. It is not without good reason that bone broth was so highly valued in grandmother’s times!

Amino acid spectrum of gelatin and collagen hydrolysate
Both gelatin and collagen hydrolysate are very rich in proline and hydroxyproline, which are important components in the production of natural collagen. Compared to whey protein, the amount of proline in collagen-based proteins is more than twice as high, whereas hydroxyproline is not contained at all in whey. What must be emphasised, however, is that you won’t find any trace of the essential amino acid tryptophan in collagen-based proteins, which, on the other hand, can be found in whey in the highest concentrations. It is therefore important that you satisfy your needs for protein from various food sources and not to use collagen-based proteins as the sole source of protein. The classification of proteins by type of their biological value is of relatively little informative value when eating food from various protein sources – rather, the amino acid spectrum of your overall diet should be considered.