How to Prepare Fruit Gelatin- CocinaTv by Juan Gonzalo Angel
Channel: CocinaTV
Date: 2019-05-07

@juangangel
Gelatin or gelatine (from Latin: gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, derived from collagen taken from animal body parts. Brittle when dry and gummy when moist, it is also called hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides. It is commonly used as a gelling agent in food, medications, drug and vitamin capsules, photographic films and papers, and cosmetics. 

Fuente

Juan Gonzalo Angel Retrepo