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Silly Amber, you weren’t allowed to add chemicals! That’s what you get for changing the recipe.

After some research, Amber found an awesome tutorial for Solosis shaped jelly sweets (you’ll find it when you look it up on the internet). She followed the recipe, but she had problems with the consistency of the jelly, which is why she decided to add some harmless chemicals to get it right. Well, it seemed that she made a mistake.

And now to the theoretical part:

Yes, I looked for the answers on the internet. I don’t know much about gelatinization and even if I did, I couldn’t write it in English. I’m sorry about that.

Define gelatinization:

Gelatinization is commonly known as thickening of a liquid and is the process by which granules are converted into a gelatinous form. For this process to be complete, water and heat must be used to break down starch molecules.

Identify a range of sweet and savoury dishes that illustrate this property:

Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears, fruit snacks, and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as yogurt, cream cheese, and margarine. It is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories. Gelatin is used for the clarification of juices, such as apple juice, and of vinegar.

Investigate and elaborate on the application of gelatinisation in the making of sweet and savoury dishes and explain the scientific principle involved.

Starch granules form a suspension in cold water. When heated in the presence of water, these swell and thicken and a gel results. The cellulose wall of the starch ruptures when swollen granules bump into each other and water is absorbed. This process is known as Gelatinization. The temperature, the ratio of starch to liquid, the length of time the product is heated, the degree of agitation and the addition of other ingredients (for example sugar) influence the outcome.

Amber

Description

Rollover Image! Move your mouse over the picture!
Silly Amber, you weren’t allowed to add chemicals! That’s what you get for changing the recipe.

After some research, Amber found an awesome tutorial for Solosis shaped jelly sweets (you’ll find it when you look it up on the internet). She followed the recipe, but she had problems with the consistency of the jelly, which is why she decided to add some harmless chemicals to get it right. Well, it seemed that she made a mistake.

And now to the theoretical part:

Yes, I looked for the answers on the internet. I don’t know much about gelatinization and even if I did, I couldn’t write it in English. I’m sorry about that.

Define gelatinization:

Gelatinization is commonly known as thickening of a liquid and is the process by which granules are converted into a gelatinous form. For this process to be complete, water and heat must be used to break down starch molecules.

Identify a range of sweet and savoury dishes that illustrate this property:

Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears, fruit snacks, and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as yogurt, cream cheese, and margarine. It is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories. Gelatin is used for the clarification of juices, such as apple juice, and of vinegar.

Investigate and elaborate on the application of gelatinisation in the making of sweet and savoury dishes and explain the scientific principle involved.

Starch granules form a suspension in cold water. When heated in the presence of water, these swell and thicken and a gel results. The cellulose wall of the starch ruptures when swollen granules bump into each other and water is absorbed. This process is known as Gelatinization. The temperature, the ratio of starch to liquid, the length of time the product is heated, the degree of agitation and the addition of other ingredients (for example sugar) influence the outcome.

Amber