Gelatin is a crystalline, tasteless and colorless gel. It is widely used in the food industry as a gelling agent. Furthermore, gelatin is a filament that is obtained from hydrolyzed collagen. Its unique amino acid profile offers the consumer many health benefits. Mix the gelatin with the liquid and heat it, it will melt into a thin, clear, flawless sauce, let it cool and the liquid will firm up to a jewel-like solid. But as soon as that solid reaches the heat of your mouth, it becomes fluid again. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an original essay Gelatin is a protein derived from collagen found in animal tissues and is the only protein with the power to thicken liquids. Gelatin is unlike any other protein. Typically, food proteins respond to heat by breaking down, then binding to each other and coagulating into a compact, solid mass. For example, a fried egg. The liquid protein in egg white, called albumin, solidifies into a solid mass of egg white as it heats. But gelatin proteins don't easily form bonds with each other. Heat initially causes them to break down and disperse just like any protein. They never form new bonds, so the liquid in which they are dispersed remains fluid because gelatin proteins are long and stringy, they tend to intertwine, causing the hot liquid in which they are suspended to thicken, but not solidify completely when hot. As the gelatin cools, the protein strands line up next to each other and twist into long ropes, turning the liquid into a solid gel. There is jelly prepared for vegetarians. That jelly is made up of carbohydrates rather than proteins. The most common vegetarian gelling agents are agar and carrageenan, both extracted from red seaweed, a type of seaweed. In the case of food production, gelatin is processed into a dried powder created by isolating and dehydrating animal parts, including skin, bones and tissue. The gelatinous quality of gelatin is actually one of the things that makes it beneficial when we consume it, because it is what allows gelatin to help form strong cartilage or connective tissue that gives elasticity to parts of our bodies. Additionally, gelatin benefits include the following. Similar to collagen, gelatin is useful for preventing intestinal damage and improving the lining of the digestive tract, thus preventing leakage and syndrome. Gelatin can improve our ability to produce gastric acid secretions necessary for proper digestion and absorption of nutrients. The glycine in gelatin is important for restoring a healthy mucous lining in the stomach and facilitating the balance of digestive enzymes and stomach acid. Finally, gelatin is able to absorb water and liquids, which helps prevent fluid retention and bloated stomachs, while improving constipation. Glycine also appears to improve sleep differently than traditional sleep medications or hypnotics, which normally means less drowsiness and fewer side effects the next day. The amino acid glycine is considered an "inhibitory neurotransmitter," meaning it works similarly to some anti-anxiety or antidepressant medications, only without the complications and unwanted side effects. People use glycine and other forms of amino acid therapy to naturally increase mental clarity and calm. About half of the inhibitory synapses in the spinal cord use glycine, and research shows that when glycine is not adequately supplied.