gelling power

Discussion in 'Food & Cooking' started by monpetitchoux, Jan 9, 2002.

  1. monpetitchoux

    monpetitchoux

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    Is it a myth/fact that (animal source)gelatin loses its gelling power when it boils? Why?
     
  2. peachcreek

    peachcreek

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    Boiling down stock to consomme to demi is a matter of concentrating the gelatin.
    And all the other good stuff.
     
  3. kuan

    kuan Moderator Staff Member

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    Boiling does the same thing as acid. It induces thermal hydrolysis which breaks down the covalent bonds. Only this time it's with water, and not acid. In gelatin, there is a relationship between hydrolysis, temperature, and time. The same would happen if you left it on lower heat over a long period of time. It's all about breaking bonds, whether microbial degradation or thermal, time is your enemy in this case. Kokopuffs wanna jump in here?

    Kuan