Description
Hydrolyzed collagen proteins form thermo-reversible gels that enhance mouthfeel and viscosity.
Technical
Gelatin (denatured collagen) undergoes helix-to-coil transition when heated above 35°C, then reforms triple helices during cooling via hydrogen bonding between glycine-proline-hydroxyproline sequences.
Culinary Significance
Provides adjustable viscosity control without flour/starch, creating clear gels ideal for clarifying stocks and creating aspics.
Science
Primary Reaction
Thermoreversible gelation
Parameters
Temperature
45°C optimal
35°C to 60°C range
Time
4 hours
20 minutes – 24 hours
Equipment
ChinoisCheeseclothIce bath