Properties and uses of Grenetina and Gelatin
Grenetin is a food that has been used since the time of ancient Egypt not only as a basis for preparing food, but also for making cosmetics and medicines.
What is Grenetina?
Grenetin is a solid substance, translucent, colorless and brittle, almost insipid, which is the result of a compound made with animal bones and skins, mainly pig and beef which, through a series of procedures, is separated of fat. Its main element is a protein called collagen which, dissolved in water and subjected to low temperatures, acquires special consistency known as colloidal, which is right between the liquid and solid states. One of its properties is that it dissolves when exposed to high temperatures and coagulates, curds or solidifies at low temperatures. These properties are used by the kitchen industry to make all kinds of gelatin.
Gelatin, which is one of the most common food uses derived from grenetin , can be obtained, however, from other sources to satisfy the preferences or needs of those who do not consume animal proteins for certain reasons. Some types of gelatin are extracted from the bones of certain fish, isinglas is a type of gelatin obtained from the gills (bladder, air bladder) of a fish, particularly sturgeon. But this type of gelatin is no longer common today.
Vegetable gelatins
This type of gelatin what they contribute are more carbohydrates and not proteins. Some people think that they should not be called gelatins since the latter are of animal origin. Some of them are:
Carrageenan: derived from an Irish seaweed, is also known as Irish Moss, is a gelatinous thickening agent that is used to make homemade beverages and meads.
Kanten and Japanese gelatin: this type of gelatin, used mainly by vegetarians and vegans, comes from a dry seaweed that is sold in blocks, powder and sheets (strands). It is used as a thickening agent, and it should be noted that gelatin Agar has much stronger properties than animal gelatin.
Konjac: this is a plant that contains a lot of starch, grows in China, Japan and Korea, and is a good substitute for animal gelatin.
Pectin: is present naturally in fruits and vegetables . It is used to prepare hams, jellies, jams, preserves, ates, etcetera.
Grenetina animal: Properties and uses in medicine
• It is used in diets to treat joint problems.
• Contains proteins and mineral salts (less than 1%).
• It produces an increase in hydroxyproline, a component of collagen that has regenerative action on the joints.
• Strengthens bones and fights arthritis.
• It is easy to digest.
• Contains arginine , amino acid with which the body makes creatine, a vital compound for muscle cells that is capable of increasing the weight of an athlete without adding fat.
• It produces a feeling of fullness: it has the peculiarity of retaining liquids, preventing them from leaving the stomach immediately and providing a feeling of fullness.
• Helps to treat stomach disorders such as gastritis and heartburn as it helps to neutralize the excessive production of gastric acids, which are "encapsulated" by the molecules of grenetine, making them less harmful and reducing the risk of gastritis.
• Helps prevent constipation.
• Gelatine, made with gelatin, is frequently recommended by doctors to be included in the diets of people with obesity and diabetes. This helps to reduce the temptation of the sweets, as long as the jellies do not contain sugar or sugar of diet, the latter is much more harmful than the first.
• Grenetina contains calcium, so it is recommended to children, pregnant women or those who are breastfeeding, to avoid the lack of this mineral during these important stages.
• Recommended for athletes: in an investigation, where 20 athletes of 24 years of age participated, interesting results were obtained: athletes held physical training sessions for several months, one hour for three days a week. Half of them received 10 grams of gelatin a day and the other half did not. The levels of amino acids were examined every four weeks in each of them, and the tests performed showed a significant increase in hydroxyproline in athletes who consumed grenetine.
• Contains proteins and mineral salts (less than 1%).
• It produces an increase in hydroxyproline, a component of collagen that has regenerative action on the joints.
• Strengthens bones and fights arthritis.
• It is easy to digest.
• Contains arginine , amino acid with which the body makes creatine, a vital compound for muscle cells that is capable of increasing the weight of an athlete without adding fat.
• It produces a feeling of fullness: it has the peculiarity of retaining liquids, preventing them from leaving the stomach immediately and providing a feeling of fullness.
• Helps to treat stomach disorders such as gastritis and heartburn as it helps to neutralize the excessive production of gastric acids, which are "encapsulated" by the molecules of grenetine, making them less harmful and reducing the risk of gastritis.
• Helps prevent constipation.
• Gelatine, made with gelatin, is frequently recommended by doctors to be included in the diets of people with obesity and diabetes. This helps to reduce the temptation of the sweets, as long as the jellies do not contain sugar or sugar of diet, the latter is much more harmful than the first.
• Grenetina contains calcium, so it is recommended to children, pregnant women or those who are breastfeeding, to avoid the lack of this mineral during these important stages.
• Recommended for athletes: in an investigation, where 20 athletes of 24 years of age participated, interesting results were obtained: athletes held physical training sessions for several months, one hour for three days a week. Half of them received 10 grams of gelatin a day and the other half did not. The levels of amino acids were examined every four weeks in each of them, and the tests performed showed a significant increase in hydroxyproline in athletes who consumed grenetine.
Uses in cosmetics:
• Strengthens and moisturizes hair, skin and nails .
• Delays expression lines.
• Delays expression lines.
Uses in the kitchen
It is mainly used to make jellies, moisees and thicken creams. The well-known gummies (hard gelatin pieces coated with sugar), ates and some sweets are also made with it. The gelatinizing power of gelatin depends on the density of the liquid where you use it and want to curdle. If you use half a liter for a 1 liter bag of gelatin, the gelatin will harden too much. If you use, on the contrary, a lot of water, say a cup or two more than recommended, the gelatin will be too liquid.
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