Aniseed Gelatin
Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff. It is found in most gummy candies as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand. Gelatin has E number E441.
Aniseed gelatin Pairs With:
Aniseed gelatin Properties:
| Food Property | Type | Description |
|---|---|---|
| Texture | Firmness | Aniseed gelatin has a firm texture, similar to that of traditional gelatin desserts. |
| Nutritional Value | Fiber | Aniseed gelatin contains a small amount of fiber, which can aid in digestion. |
| Color | Natural Pigments | Aniseed gelatin may have a light brown or beige color, depending on the natural pigments present in the aniseed. |
| Aroma | Volatile Compounds | Aniseed gelatin has a unique aroma due to the presence of volatile compounds in the aniseed. |
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