Gelatin | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-10

This is an audio version of the Wikipedia Article:
Gelatin


00:01:14 1 Production of hydrolyzed collagen
00:02:02 2 Characteristics
00:02:29 2.1 Amino acid content
00:02:55 3 Research
00:03:04 3.1 Amino acid content
00:03:30 3.2 Digestibility
00:04:03 3.3 Effects on skin
00:04:33 3.4 Joint and bone effects
00:06:07 3.5 Safety concerns
00:07:02 4 Cosmetics
00:07:19 5 Composition and properties
00:09:52 6 Production
00:12:02 6.1 Pretreatments
00:13:39 6.2 Extraction
00:14:32 6.3 Recovery
00:15:16 7 Uses
00:15:24 7.1 Early history of food applications
00:16:11 7.2 Culinary uses
00:17:35 7.3 Technical uses
00:19:10 8 Dietary restrictions and gelatin substitutes
00:20:31 9 Protein content
00:21:17 10 Safety concerns
00:23:00 11 Health effects



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SUMMARY
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Gelatin or gelatine (from Latin: gelatus meaning "stiff" or "frozen") is a translucent, colorless, brittle (when dry), flavorless food ingredient that is derived from collagen obtained from various animal body parts. It is also referred to as 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.
Substances containing gelatin or functioning in a similar way are called "gelatinous". Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis results in the reduction of protein fibrils into smaller peptides, which will have broad molecular weight ranges associated with physical and chemical methods of denaturation, based on the process of hydrolysis. It is found in most gummy candy, as well as other products such as marshmallows, gelatin desserts, and some ice creams, dips, and yogurts. Gelatin for recipe use comes in the form of powder, granules, or sheets. Instant types can be added to the food as they are; others need to be soaked in water beforehand.