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lau gelatin(nā lau gelatin)he ʻāpana lahilahi a aniani, loaʻa maʻamau i ʻekolu mau kikoʻī, 5 grams, 3.33 grams a me 2.5 grams.He colloid (coagulant) i unuhi ʻia mai ka ʻiʻo pili o nā holoholona.ʻO ka mea nui he protein a ʻo ka waihoʻoluʻu he aniani;pono e hoʻoinu ʻia i loko o ka wai anuanu ma mua o ka hoʻohana ʻana, a e hoʻoheheʻe ʻia ma luna o 80 ° C.Inā kiʻekiʻe loa ka acidity i loko o ka hopena, ʻaʻole maʻalahi ka hoʻokuʻu ʻana, a pono e mālama ʻia ka huahana i hoʻopau ʻia i loko o kahi mālama anuanu, a ʻo ka ʻono he paʻakikī a me ka elasticity.

Loaʻa i ka lau Gelatine he 18 mau ʻano amino acids a me 90% collagen, i waiwai i nā hopena olakino a nani.Loaʻa iā lākou ka pale colloidal maikaʻi loa, ka hana o ka ʻili, viscosity, hoʻokumu kiʻiʻoniʻoni, hoʻokuʻu ʻia, buffering,infiltration, kūpaʻa a hiki ke hoʻoheheʻe ʻia i ka wai.

ʻAʻole ʻono ka lau gelatin, no laila hoʻohana pinepine ʻia lākou i ka hana ʻana i nā mea ʻono kiʻekiʻe.He mau mea hoʻomākaukau pono lākou no nā mea ʻono o ke Komohana, e like me ka mousse keke, tiramisu, pudding, a me ka jelly.

ʻO nā lau Gelatine nā mea paʻa a ʻo ia ka koho maikaʻi loa no ka hana ʻana i ka keke mousse.No ka mea, ʻo ka jelly a me ka mousse i hana ʻia me ka pauka isingglass he ʻono iki ka ʻono, e hoʻopilikia iki i ka ʻono, akā ʻaʻole e pau ka gelatine, no ka mea ʻaʻohe kala a me ka ʻono, no laila ke hoʻohana nei ka hapa nui o nā hale ʻaina kiʻekiʻe i nā lau gelatin.