Introduction
Gelatin is known as a flavorless thickener or thickening agent having no color and is used to stabilize the ingredients for the preparation of desserts. Many desserts such as puddings, mousse, marshmallows, yogurts, cakes, ice creams, candies, or popular fruit gelatin require gelatin in the preparation. Additionally, gelatin is also used in the manufacturing of non-food products, such as skin or hair health products like shampoos and creams.
Gelatin is usually a mixture of several ingredients that make it a thickened final product. It is mainly prepared by boiling the skin, tendons, ligaments, or even bones of animals (especially) cows or pigs in water. During the preparation of gelatin, the release of the structural skin protein collagen is eventually extracted, concentrated, filtered, and then dried in steps. Therefore, gelatin is not an option for individuals who opt only for vegan or vegetarian diets because their manufacturing involves animal products. For vegans who need alternatives to gelatin for dessert preparation, non-animal sources are preferred, which will be discussed later in this article.
What Is the Nutrition Content of Gelatin?
The dietary supplements commercially available contain gelatin, for example, turmeric supplements or even vitamin D supplements suggested by the health care provider for bone health or metabolism. Hence, vegan consumers should always cross-check the ingredients list before purchasing a pharmaceutical product or a health supplement. According to the United States Department of Agriculture (USDA), one tablespoon of gelatin, which is around 0.25 ounces (or seven grams) would yield 23.4 kilocalories; however, none of those calories come from any carbohydrate source. As gelatin contains neither carbohydrates nor sugar, it cannot impact the blood sugar levels as such after consumption. But when gelatin is consumed in highly sugary dessert preparations as a thickener, a person is likely to intake higher amounts of sugar and carbohydrates that can impact their blood sugar levels. In addition, gelatin is neither a source of protein nor fat nor of any essential micronutrients as such. Hence, it can be used for dessert preparation in individuals who follow a low-fat or low-carbohydrate diet as they are unlikely to gain any fat from this food.
What Are the Possible Health Benefits of Gelatin?
Gelatin has some health benefits but without any scientific evidence. These benefits include:
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Diarrhea Treatment: Many people believe that gelatin or its alternative substitute, such as pectin, is used for treating diarrhea in children; however, this benefit is not supported by scientific evidence so far. Current research on this rationale that gelatin has some possible health benefits as well, suggests that it may help in stool formation effectively and prevent diarrhea has not been promising.
According to a 2020 review that evaluated research studies involving around 276 children who were prescribed ‘gelatin tannate’ for diarrheal treatment, the research authors observed no difference or efficacy in the treatment of diarrhea compared to placebo at day three.
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Analgesic Effect in Pharmaceutical Preparations: Some preliminary research studies show that hydrolyzed gelatin products are capable of yielding the pharmaceutical collagen hydrolysate compound. It is used as an analgesic for reducing pain, especially in patients suffering from osteoarthritis of the knee or hip, further research is needed to establish this benefit.
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Beneficial for Gluten-Intolerant Individuals: For individuals who have wheat allergies or those who suffer either from celiac disease or non-celiac gluten sensitivity or those following a gluten-free diet, gelatin can be used as a suitable thickener instead of flour in most culinary recipes. Cornstarch is a popular replacement for these individuals if they want to avoid animal products like gelatin.
What Are the Risks of Severe Vaccine Allergies?
According to the nutrition experts at Food Allergy Research and Education (FARE), a gelatin allergy can rarely be life-threatening because this is the most common cause of allergic reactions to vaccines. In particular, pig gelatin as a stabilizer would interact with the compounds or drugs in the vaccine, causing uncommon but possibly severe allergies.
According to the American Academy of Allergy, Asthma, and Immunology (AAAAI), people having allergies to beef, pork meat, or even cow's milk may be predisposed to a risk of gelatin allergy.
Is Gelatin Safe to Use, and What Are the Vegan or Plant-Based Substitutes for Gelatin?
Gelatin is ‘generally recognized as safe’ (GRAS) by the U.S. Food and Drug Administration. However, because of a lack of research, the scientific evidence of gelatin with other drug interactions may be unknown or elusive currently.
A person can easily dissolve gelatin using a blender or by putting it in the microwave. For vegans, several non-animal product-based alternatives exist for gelatin. These are:
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Agar-agar: It is colloquially called ‘agar’, and is a thickener mainly derived from cooked and pressed seaweed.
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Pectin: It is a natural plant-based gelling agent found in plants, most commonly in apples, and some citrus fruits.
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Carrageen: It is also colloquially called the Irish moss, a seaweed vegan derivative, and used as a thickening agent for soft gels and pudding preparations.
What Is the Storage and Culinary Use of Gelatin?
Storage: Gelatin should be ideally always stored in a sealed container post purchase, away from heat and light, preferably in a cool and dry place. According to the information given by the USDA, gelatin can have a shelf life of almost three years when it is not unopened and stored in sealed form properly. Gelatin should not be frozen as it will not last that way.
Culinary Use: The typical way to use gelatin mainly depends on the culinary recipe they need it for. Generally, cooks or chefs use a gelatin packet for around 1/4 cup of cold water or other liquid. This is also the preliminary step to dessert preparation when gelatin is used for baking as well.
Suppose a person is not particularly following a specific recipe as such. In that case, they can try making a mold with fruit or similar fruity ingredients once the dissolving process is over and then pour the gelatin into a mold.
Conclusion
Gelatin is a low-carbohydrate and low-fat thickening agent that does not possess any significant nutrients or has any health benefits that are backed by scientific research. Vegans can prefer to use plant-based substitutes for gelatin like agar, pectin, or carrageen instead for baked or dessert recipes requiring a thickener or stabilizer.
