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Description
"Gelatin Powder" is a flavorless, colorless powder sourced from collagen, commonly used as a natural thickener in culinary and dessert recipes. Once dissolved in warm liquid, it forms a gel-like consistency perfect for puddings, gummies, creamy desserts, or savory aspics and broths. Its unique texture adds body while also aligning with keto, paleo, and low-carb preferences. Gelatin powder brings functional value to recipes and is a go-to for those seeking consistency and clean-label ingredients.
Category
Thickeners
Gelatin Powder
Benefits
Supports joint and bone health: A natural source of collagen that helps maintain joint flexibility, support connective tissue, and promote stronger bones.
Boosts skin elasticity: Regular use may enhance skin hydration and firmness while helping to reduce signs of aging.
Keto- and paleo-friendly: Easily fits into low-carb eating plans and blends seamlessly into a variety of recipes.
Neutral and easy to use: Dissolves smoothly into broths, smoothies, or desserts without altering flavor or texture.
Supports joint and bone health: A natural source of collagen that helps maintain joint flexibility, support connective tissue, and promote stronger bones.
Boosts skin elasticity: Regular use may enhance skin hydration and firmness while helping to reduce signs of aging.
Keto- and paleo-friendly: Easily fits into low-carb eating plans and blends seamlessly into a variety of recipes.
Neutral and easy to use: Dissolves smoothly into broths, smoothies, or desserts without altering flavor or texture.
Glycemic Load [GL]
A food's glycemic load reflects its potential to raise blood sugar levels after consumption. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
0.0 | Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
0.0 | Low
References
[1] Bello AE, Oesser S. Collagen Hydrolysate for the Treatment of Osteoarthritis and Other Joint Disorders. Current Medical Research and Opinion. 2020;36(4):789-804.
[2] Zague V. Effect of Collagen Hydrolysates on Skin Elasticity and Hydration. Journal of Clinical Nutrition.2021;114(2):292-300.
[3] Shaw G, Lee-Barthel A, Ross ML. The Role of Gelatin Supplementation in Tendon Repair. American Journal of Clinical Nutrition. 2019;110(6):1243-1251.
[4] Proksch E, Schunck M, Zague V. Oral Intake of Gelatin Improves Skin Moisture and Elasticity. Skin Pharmacology and Physiology. 2021;34(5):278-287.
[5] Singh S, Chaudhary G. Gelatin: A Versatile Ingredient for Culinary Applications. Journal of Food Science and Technology. 2020;57(4):1332-1341.
[6] Wang T, He X, Ma L. Bioavailability of Collagen in Gelatin Powder and Its Impact on Bone Health. Nutrients.2019;11(5):1249.
[7] Kumar S, Bhattacharya S, Rao D. Functional Uses of Gelatin in Low-Carb and Paleo Diets. Trends in Food Science & Technology. 2021;112:135-143.
[8] Dawson G, Field D, Reid M. Gelatin in Modern Cooking: Stability and Texture in Desserts. Food Chemistry.2020;331:127281.
[9] Shahidi F, Ambigaipalan P. Gelatin Powder as a Protein Supplement: Its Role in Smoothies and Broths. Critical Reviews in Food Science and Nutrition. 2020;60(9):1234-1242.
[10] Pratibha S, Varghese KS, Rao J. The Science Behind Gelatin's Structural Integrity in Culinary Creations. Journal of Functional Foods. 2021;68:104154.
[11] Ehlers A, Wolfram J, Kuhn A. Gelatin for Joint Recovery in Athletes. Journal of Sports Science and Medicine.2021;20(3):456-468.
[12] Fuchs KH, Hecker D, Henning M. Collagen and Its Derivatives in Skin Care and Anti-Aging. Molecules.2019;24(3):503.
[13] Meyer J, Jaekel H, Rosenfeld M. Gelatin’s Compatibility with Ketogenic Diets. Nutrition Journal. 2020;19:95.