Thames & Kosmos Gummy Candy Lab handleiding

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Handleiding

GELATIN

AGAR-AGAR

Another ingredient that is

commonly used to make gels is

gelatin. Gelatin is made from the

bones and connective tissue of

animals.

This animal protein has the

ability to swell up in cold water and

to be dissolved when heated. And,

as soon as it is cooled off again, it

forms a “reversible” gel. That means

it can return to an earlier state.

Gelatin consists of many long

chains of collagen molecules. These

are different from the long chains of

polysaccharides in carrageenan, but

they produce similar results.

Parts of a collagen molecule are

responsible for its ﬁrm structure,

while other parts bond with

water molecules. In warm water,

the water molecules can slide in

between the collagen molecules

and fold their inner structure

together. This happens when the

gelatin is dissolved. When cooled

off, the collagen molecules connect

themselves together again and as

a result form a network that can

make liquids ﬁrm.

Agar-agar is another gelling agent

that comes from polysaccharides

in red seaweed. In the seaweed

plant cells, agar-agar forms part

of the cell wall, or the outer

protective layer of the cell. Agar-

agar molecules form a spiral

shape called a double helix.

← A computer

rendering

of the long

twisted chains

of collagen

molecules.

A molded gelatin dessert

← Agar-agar

powder

↓ A dessert made

with agar-agar

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