Gilliptin, white cool powder, agar, pectin silly can't tell the difference?
When Xiaobian studied the recipe a few days ago, he found that a jelly used both agar and gelatin, which triggered a series of questions: there is already gelatin, why add agar? What are the benefits of this? What is the difference between gelatin and agar?
There are many kinds of coagulating ingredients, the characteristics and uses are more or less different, and a lot of information is eaten, from the extraction principle to the chemical characteristics to the working principle (10,000 words are omitted here)... The water is too deep ~ so I decided to express the digested knowledge in a more understandable way.
Today mainly introduces 4 kinds of coagulating ingredients: gelatin, agar, white cold powder, pectin, are more common or commonly used, full of knowledge points, please make sure that the mobile phone has sufficient power and good signal.
Gilliddin Gelatine
What is it?
Gilliptin, also known as gelatin, fish glue, is a protein colloid extracted from the bones, skin and tendons of fish, cattle and pigs, which belongs to meat ingredients, and its coagulability is easily affected by liquid acidity, the higher the acidity, the worse the coagulation. It is often used to make desserts such as mousse, jellies, and ice cream.
(Source network | invasion and deletion)
How to use it?
The ingredients of gelatin tablets and gelatin powder are basically the same and can be substituted for each other, but the dosage will vary slightly. In the same solidified state, the dosage ratio of gelatin tablets and gelatin powder is 0.94:1, that is, 30g of gelatin tablets can be replaced with 28.2g of gelatin powder.
Before using Gelatin tablets, you need to soak them in cold water that can be drunk directly for a while, be sure to boil water and pure water! Ice is better! There is no fixed proportion of the amount of soaking water, as long as it has not passed the gelatin tablets.
When the gelatin tablets become soft and q-bombed, it is foamed, squeeze the surface moisture with your hands, and then heat it with other liquids / heat it alone / Put it in the microwave oven until it melts. If you use it to make mousse, remember to cool it to room temperature and mix it with light cream
Gelatin powder is soaked in cold water in a 1:5 powder-to-water ratio, and then melted after the gelatin powder completely absorbs the water, and the melting method is the same as that of gelatin tablets.
▲The state after melting into a liquid
After the gilliptin is soaked, if for some reason it is necessary to suspend the follow-up operation, it can be sealed with plastic wrap and refrigerated in the refrigerator.
Melting temperature: 40 °C
Solidification temperature: 27 °C
Activity around 80 ~ 85 ° C will be greatly weakened
* Soaking gelatin in warm or hot water, gelatin will be partially or completely lost in the water, and the coagulation effect will be greatly deviated.
What effect?
If you want to quantify the solidification effect of gilliptin, you need to mention a technical term: solidification value / freeze force value (Bloom), the higher the solidification value, the stronger the solidification force, the range is generally 50-300.
The common baking gelatin freezing force value on the market is between 220-250, and the solidification value of gelatin of different brands and origins will vary to a certain extent.
White cool powder
The main raw materials of white cool powder are cold powder grass, rice, sweet potatoes, peas, etc., which are transparent after dissolving in water, and are mostly used to make jelly and water letter xuan cake, the taste is tender and smooth, and the fruit of the summer fire hits the milk, which is made with it.
Do not need to soak in advance, directly added to boiling water or other liquids, boiled until completely dissolved, do not need refrigeration, cooled to room temperature will solidify, of course, 3 ° C or more refrigerated after eating will be more refreshing.
* The white cool powder is relatively solid, and adding it to the high-acid juice does not affect the coagulation.
Under the premise of the same amount, the taste of white cold powder is not as soft and smooth as gelatin, but the texture of QQ bullets.
*The dosage referred to here is: 5g gelatin + 400g liquid and 5g white cool powder + 400g liquid
Agar Agar
Agar, also known as qiong gum, watercress, stone flower gum, cold day, its main materials qilin vegetables and stone cauliflower, is abundant in Hainan, Hainan abbreviation is "Qiong", so this plant gum is called agar. The form of agar is generally transparent strips or powders, the composition and coagulation of the two are not much different, generally used in the production of Chinese and Japanese dim sum, such as almond tofu, yokan, amber sugar and so on.
Agar, like gelatin, needs to be soaked in cold water for a while, absorbing water and expanding to about 4 times larger. It should be noted that the melting point of agar is about 90 ° C, so it is necessary to put it into boiling water or liquid and slowly boil and stir and melt, and the cooked agar liquid will solidify when it is cooled to 40 ° C, and it does not need to be refrigerated in the refrigerator.
Because the whipped cream is around 5-10 ° C to maintain the ideal state, and the agar at this temperature has solidified, there is no way to mix and blend well, so the agar can not replace the gelatin to make mousse desserts.
Because the freezing point of agar is higher than the room temperature and human temperature most of the time, it can maintain a standing state even in the summer, and it is not melted in the mouth, but a relatively firm taste.
Pectin Pectine
Pectin is extracted from fibroblasts in apple or citrus peels, and common pectin forms are powders, liquids, and gels. There are many types of pectin, the uses are not the same, according to the proportion of esterification, can be divided into HM type and LM type.
● HM pectin, the solidification effect is irreversible, even if it is reheated, it cannot be melted. It is often used to make jams, fruit gummies and sweet jelly fillings.
●The solidification effect of LM pectin is reversible, and it is more used to make drizzle and jelly.
*HM: high methoxyl high methoxy
*LM: Low methoxyl low methoxy
● HM pectin, usually powdered, insoluble in cold water, insoluble in hot water, easily soluble in boiling water, pectin can be high acidity (PH2.5 or less) and high sugar content.
● LM pectin, powder or gelatinous. NH pectin, which is commonly used in the preparation of drizzle noodles, falls into this category.
HM type pectin is often used to make jam and fruit candy, increasing the viscosity of jam and making candy Q soft and elastic.
LM type pectin, the drizzle texture made with it Q is soft and shiny. It can also be applied directly to the surface of the fruit, which plays a role in isolating air preservation and aesthetics.
Study summary
The above is the knowledge and summary learned by the editor, if there is inaccuracy or need to be supplemented, welcome to the message area to say it~
- Past Retrospective -
01. Shellfish = fashionable? All because of the zero failure of the shell fruit is also low oil and low sugar!
02. Laboratory | The dough has been frozen for so long, can it still be made?
03. In 1957, "frozen" bread?! The early bread processing plant used to look like this!