History of Gelatin
The history of gelatin dates back centuries and is involved in a series of developments and discoveries that led to the form we know it today.
Gelatin is derived from collagen, a protein that is found naturally in animal tissues such as bones and cartilage. The first records of its use date back to antiquity, when civilizations such as the Egyptians and Romans used it to make glues and adhesives.
It is also mentioned in Homer's work “Odyssey” as a popular food.
However, gelatin as a dessert really gained popularity in Europe during the Middle Ages. At that time, it was made by cooking animal parts, such as pig hooves and beef bones, to extract collagen.
This substance was then processed and used to make a kind of rudimentary gelatin.
It was only in the 17th century that gelatin acquired its most recognizable form today. The manufacturing process was improved and, instead of using only animal collagen, gelatin of animal origin was used mixed with sugar and other flavors. Gelatin was molded into decorative shapes and served as a dessert at royal banquets and special events.
In the 19th century, with the development of large-scale production techniques and the introduction of powdered gelatin, gelatin became more accessible to the general public. The “Jell-O” was one of the pioneers in the commercialization of powdered gelatin, making it even more popular in the United States.
Over time, gelatin has evolved to include a variety of flavors, colors and textures. It has also become a versatile ingredient in culinary recipes, from desserts to savory dishes, such as the famous meat jellies.
Today, gelatin is enjoyed all over the world in different forms and creative recipes. It is used in classic desserts such as puddings and colored jellies, and even in food products and health supplements due to collagen's benefits for skin and joints.
Its rich and diverse history is a testament to how food evolves over time, adapting to the tastes and needs of different cultures and eras.
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