JELLING AGENTS

JELLING AGENTS

GELATIN
Gelatin is a water-soluble protein extracted from animal connective tissue.
When a sufficient quantity of gelatin is dissolved in hot water or other liquid,
the liquid will solidify when cooled or chilled.
Culinary gelatin is available in a powdered form and in sheets. Powdered
gelatin is most widely available to North American kitchens, although sheet
gelatin, also called leaf gelatin, is also available and is often preferred by pastry
chefs. The sheet form is especially easy to use as it is premeasured (the sheets
are of uniform weights).Also, when using sheet gelatin, it is not necessary to
measure the liquid for soaking it.This is explained below.
By weight, powdered gelatin has the same jelling power as sheet gelatin.
One teaspoon of powdered gelatin weighs about 2.8 g or 1⁄ 10 oz.Ten teaspoons
equal 1 oz.The reference table on page 54 lists volume equivalents for a range
of weights of gelatin.
Sheet gelatin is available in sizes ranging from 1.7 g to 3 g.
Powdered gelatin and sheet gelatin can be used interchangeably, but they
are handled differently. Guidelines for handling the two products and for
substituting one for the other are described below.
Using Gelatin in Formulas
Using gelatin in a formula requires three main steps:
1. The gelatin is softened in water or other liquid. It absorbs 5 times its
weight in water.
2. The softened gelatin is added to hot ingredients, or it is heated with other
ingredients, until it dissolves.
3. The mixture is chilled until it sets.

Sheet and granulated gelatin
Most of the formulas in this book that require gelatin were developed using
powdered gelatin (others were developed using sheet gelatin).The following
guidelines will help you use recipes requiring gelatin:
• When a formula was developed using sheet gelatin, no soaking liquid is
indicated in the ingredient list. In the procedure, the instructions direct
you to soften the gelatin in cold water. To use sheet gelatin, add the
indicated weight of gelatin to a generous quantity of cold water and soak
until soft. Remove the soaked sheets from the water, drain well, and
incorporate into the formula.
• Always use very cold water to soak sheet gelatin. If the water is warm,
some gelatin will dissolve and be lost.
• To substitute powdered gelatin when no quantity of soaking liquid is
given, measure the gelatin, then add 5 times its weight of cold water. Let
stand until the water is absorbed.
• When a formula was developed using powdered gelatin, the quantity of
water for soaking is usually indicated. Either powdered gelatin or sheet
gelatin can be used in these formulas. Add the measured gelatin to the
measured water and soak.Then add the gelatin and the soaking liquid to
the mixture in the formula.
• For an example of a formula developed using sheet gelatin, in which no
soaking liquid is indicated in the ingredient list, For an example of a formula developed using powdered gelatin, in
which the quantity of soaking liquid is indicated.
Bavarian creams and many mousses depend on gelatin for their texture.

Weight-Volume Equivalents for
Powdered Gelatin
U.S. Metric
Approximate Approximate
Weight volume Weight volume
0.1 oz 1 tsp 1 g 1.75 mL
0.12–0.13 oz 11⁄ 4 tsp 2 g 3.5 mL
0.16–0.17 oz 12⁄ 3 tsp 3 g 5 mL
0.2 oz 2 tsp 4 g 7 mL
0.25 oz 21⁄ 2 tsp 6 g 10 mL
0.33 oz 31⁄ 3 tsp 8 g 14 mL
0.4 oz 4 tsp 10 g 18 mL
0.5 oz 5 tsp 12 g 21 mL
0.75 oz 71⁄ 2 tsp 14 g 25 mL
1 oz 10 tsp 16 g 28 mL
20 g 36 mL
30 g 54 mL

PECTIN
Pectin is a soluble fiber present in many fruits. In general, unripe fruits have
more pectin than ripe fruits. One of the reasons fruits get softer as they ripen
is that the pectin breaks down.
Pectin is extracted from fruits and used to thicken or jell fruit preserves,
jams, and jellies. It can also be used to make fruit glazes, because the pectin
thickens or sets fruit juices and purées.
Several fruit preparations in chapter 20 require the use of pectin.