Gelatinersättning

Gelatinersättning refers to ingredients used as substitutes for gelatin, primarily in culinary applications and also in some non-food products. Gelatin is derived from animal collagen and is known for its gelling, thickening, and stabilizing properties, making it a common ingredient in desserts like jellies and mousses, as well as in capsules and pharmaceuticals.

The most common gelatinersättning are plant-based hydrocolloids. Agar-agar, derived from seaweed, is a popular choice, offering a firmer gel than gelatin and setting at room temperature. Pectin, also extracted from fruits, is widely used as a gelling agent, particularly in jams and jellies. Carrageenan, another seaweed extract, is available in various forms (kappa, iota, lambda) providing different textures and gelling strengths, used in dairy products, desserts, and processed meats.

Other gelatinersättning include starches like cornstarch, potato starch, and tapioca starch, which act as thickeners rather than gelling agents, creating a viscous liquid rather than a firm gel. Gum arabic and xanthan gum are also used for thickening and stabilizing, often in salad dressings and sauces. For vegan and vegetarian diets, these plant-based alternatives are essential for achieving similar textures and functionalities as gelatin. The choice of gelatinersättning depends on the desired texture, flavor, and intended use.