Dessert gelatin

Dessert gelatin is a versatile and widely used ingredient in pastry making and the preparation of fresh and light desserts. It is a transparent, gelatinous natural protein obtained primarily from collagen extracted from animal tissues, such as pig or cow skin and bones. Dessert gelatin is generally available in sheets, powder, or instant form, and when dissolved in hot liquids and then cooled, it creates a firm yet smooth texture that helps stabilize and give body to various sweet preparations.

Origin: Gelatin has been used since ancient times in different cultures, but its industrial production was developed in Europe during the 19th century. Today, it is a common ingredient in many cuisines around the world, especially in Latin America, where it is essential for traditional desserts like colorful gelatins and mousses.

Properties: In addition to its texturizing function, gelatin is low in calories and contains no fats or carbohydrates. It is a rich source of essential amino acids, especially glycine and proline, which can benefit the health of the skin, joints, and bones. However, it is not suitable for vegetarian or vegan diets due to its animal origin, although alternatives such as plant-based gelatins (agar-agar) exist.

Synonyms in Spanish from Latin America: gelatina en polvo, gelatina instantánea, grenetina (more common in Mexico), colapez (in some Caribbean countries), and gelatina alimenticia.