Gelatin

Yes, there are many vegan alternatives to gelatin to achieve similar results in desserts and other dishes. One of the most popular plant-based options is agar-agar, extracted from seaweed, which is great for thickening and gelling. Other alternatives include pectin and tapioca. All of these substitutes are plant-based, making them suitable for vegans, allowing dishes to be prepared with a similar texture without the use of zoonotic ingredients.

To ensure long-lasting freshness and to preserve the properties of gelatin, it is important to store it properly. It is best kept in a tightly sealed container, in a dry and cool place, away from moisture and direct sunlight. The optimum storage temperature is room temperature. Avoiding moisture is key, as gelatin can start to clump and lose its gelling properties, which will affect the quality of the final products.

Gelatin is neutral in taste and scent, and therefore does not affect the aroma and flavor of the dishes to which it is added. As a result, it can be used safely in both sweet and savory recipes, without altering their original flavor. The main function of gelatin is to impart the right consistency, form a gel and stabilize the structure, thus achieving the desired effect in desserts, meat preparations or dairy products – without interfering with their taste.

Yes, gelatin is often used in the manufacture of dietary supplements, particularly in capsule form. Thanks to its properties, it is an ideal ingredient for creating gel capsules that are easy to swallow while effectively protecting the content from moisture and light. In addition, gelatin itself contains amino acids that support joint, skin and hair regeneration, so it can also be an active ingredient in supplements that support connective tissue health.

Gelatin is generally considered safe for most people as it does not contain common allergens such as gluten, lactose or nuts. However, as it is created from zoonotic products, people with protein allergies should be careful. It is also worth paying attention to the rest of ingredients of the products consumed, as some foods with gelatin also contain additional substances that can cause allergic reactions.