Description
Bovine gelatin has a bouillon-like flavour and odour. It is characterized as a light yellow solid substance that is obtained from water extraction by partially hydrolyzed animal collagen. When heated with water, the tissue dissolves and on cooling, the solution gelatinizes into a translucent mass. Gelatin has no fat, no carbohydrates, no cholesterol and no preservatives.
Ingredients
Gelatin from cow skin. (Non-vegetarian)
Uses
Gelatin is commonly used as a gelling agent in foodstuffs, pharmaceuticals, photography, and cosmetic manufacturing. It can be used in confections, desserts, meat and dairy products.
Nutrition
| NUTRITION FACTSÂ PER 1 TSP (5 G) | AMOUNT | % DAILY VALUE |
|---|---|---|
| Calories | 15 | – |
| Fat | 0 g | 0% |
| Saturated Fat | 0 g | – |
| + Trans Fat | 0 g | 0% |
| Carbohydrate | 0 g | – |
| Fibre | 0 g | 0% |
| Sugars | 0 g | 0% |
| Sugar Alcohol | – | – |
| Protein | 4 g | – |
| Cholesterol | 0 mg | – |
| Sodium | 10 mg | 0% |
| Potassium | 0 mg | 0% |
| Calcium | 0 mg | 0% |
| Iron | 0.1 mg | 1% |
