Gelatin crystals

Gelatin crystals are a common ingredient used in cooking to provide a gelatinous texture to a wide variety of preparations, from desserts like jellies, mousses, and panna cotta, to savory dishes that require a firm yet soft consistency.

This product comes from gelatin, a natural protein that is primarily extracted from the collagen found in the bones, skin, and connective tissues of animals, especially pigs and cattle. Gelatin crystals come in a dehydrated and translucent form and are rehydrated in warm water before being incorporated into recipes.

Properties: Gelatin is known for its ability to gel liquids, creating a unique texture that can be firm or delicately soft depending on the amount used. Furthermore, it is a rich source of protein and contains no fats or carbohydrates, making it a light ingredient. It is also valued for its digestive properties and benefits for joint health.

Synonyms in Latin America: Depending on the country, gelatin crystals may also be found under names such as sheet gelatin or simply gelatin (when specifying the crystallized or powdered form). In some regions, it is called crystal gelatin or powdered gelatin, although the latter usually has a finer texture and a different process.