Gelatin Substitute

Gelatin is a protein, it is from animals, mainly horses, pigs and cattle in the connective tissue hydrolysis to obtain. The gelatin has found a wide range of applications in food, cosmetics and pharmaceuticals production. This substance can replace some of the products in cooking, mainly extracted from certain plants.
Gelatin is a protein, its connective tissue, and partially hydrolyzed collagen. It is usually a brittle and colorless, translucent solid, melt into a liquid when heated and then cooled into a solid. Commercial, gelatin from the connective tissue, bones and organs of horses, cattle and pigs, and as a food additive for the manufacture of cosmetics and pharmaceuticals production. It can also be used for photography. Foods usually contain gelatin, gelatin desserts, candy, trifles, aspic, some low-fat yogurt, jam, butter, cream cheese and marshmallow. Gelatin in different grades can be used as a gelling agent, stabilizer and thickener used in cooking. Just because, mainly vegetarian Gelatin extracted from animal tissues and organs, to see substitutes can be used for cooking.
Replace Gelatin For Cooking
Agar
Agar is a seaweed derivative, into a gel when heated or dissolved in water, it can be used as gelatin substitutes. It more firmly than gelatin gel melts at a relatively high temperature. Agar, also known as agar agar and moss is actually a seaweed cell wall polysaccharide derived from certain red algae genus. More common species, Gelidium amansii commercial production of agar.
Agar need water or other liquids to soak a few minutes, then cook until it is completely dissolved in the cooking use. Frequent boiling stirring the liquid. Agar, cooling, and will become gelatinous, and vegetarian alternatives can be used as a thickener, ice cream, desserts, jelly and soup.
Kudzu
Pueraria plant kudzu, this is a case of arrowroot, legumes and the name of family members. The plant has a tuberous root is used to make starch powder, can be used as an alternative to gelatin thickened food.
Guar gum
Guar gum from guar or cluster bean. Ready to guar gum, guar seed milling and removal of rice husk after the screening. Guar gum is off-white coarse or fine powder, dairy products, such as cheese and ice cream stabilizer in the form of the cold meat processing. When added to ice cream, it can prevent the formation of ice crystals. Guar gum, in fact, a high viscosity of galactose and mannose polysaccharide. Gelatin as a substitute, it can be used as an emulsifier and stabilizer.
Arrowroot
Arrowroot or Maranta arundinacea is actually a perennial herb to flourish in the tropical rainforest. This is also the consumption of starch powder, which is the name from the African arrowroot tubers or roots. It is basically used to make fruit gel as a thickener paste, especially fruit sauce. Add to ice cream, arrowroot can help prevent the formation of ice crystals. It is added to the pastries, cakes, hot sauces, biscuits and South Korea, noodles as well.
Sometimes, xanthan gum, which is a corn extract and some goundnuts also be used for gelatin substitute in a variety of foods. In addition to these, vegetarians can use some Jewish gelatin from animal tissues or organs, if they were unable to find any alternatives. However, not all Jewish gelatin is vegetarian, so be sure to confirm that it is not from animal by-products before using it to cook.
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