Ingredient Glossary- G

 

 

Gelatin: A translucent, colorless, brittle, nearly tasteless solid substance, extracted from the collagen inside carbon based life forms', (excluding plant matter). It has been commonly used as an emulsifier in food, pharmaceutical, photography, and cosmetic manufacturing. Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues, organs, hooves and some intestines of animals such as the domesticated cattle, and horses. Gelatin melts when heated and solidifies when cooled again. On a commercial scale, gelatin is made from by-products of the meat and leather industry, mainly pork skins, pork and cattle bones, or split cattle hides. There is no vegetable source for gelatin. Common examples of foods that contain gelatin are gelatin desserts, jelly, marshmallows, and confectioneries such as Peeps and gummy bears. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as ice cream, jams, yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouth feel of fat and to create volume without adding calories. Gelatin is used for the clarification of juices, such as apple juice, and of vinegar. Gelatin typically constitutes the shells of pharmaceutical capsules in order to make them easier to swallow. Animal glues such as hide glue are essentially unrefined gelatin. It is used to hold silver halide crystals in an emulsion in virtually all photographic films and photographic papers. Despite some efforts, no suitable substitutes with the stability and low cost of gelatin have been found. Gelatin is used by synchronized swimmers to hold their hair in place during their routines as it will not dissolve in the cold water of the pool. Also used by those who are sensitive to tannins (which can irritate the stomach) in teas, soups or brews. 

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Gliadin:  Gliadin (a type of prolamin) is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking.

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Gluten: Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected.  It is a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease, Chron's, gluten sensitivities and chronic diseases.

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Guar Gum: Also called guaran. It is primarily the ground endosperm of guar beans. The guar seeds are dehusked, milled and screened to obtain the guar gum. The largest market for guar gum is in the food industry. 

Applications include: 

• Baked goods - increases dough yield, gives greater resiliency, and improves texture and shelf life; in pastry fillings, it prevents "weeping" of the water in the filling, keeping the pastry crust crisp. It is primarily used in hypoallergenic recipes that use different types of whole grain flours. Because the consistency of these flours allows the escape of gas released by leavening, guar gum is needed to improve the thickness of these flours, allowing them to rise as normal flour would. 

• Dairy - thickens milk, yogurt, kefir, and liquid cheese products; helps maintain homogeneity and texture of ice creams and sherbets 

• Meat - functions as lubricant and binder. 

• Dressing and sauces - improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchups and others 

• Misc. - Dry soups, sweet desserts, canned fish in sauce, and frozen food items and animal feed.

Gum Arabic: A natural gum also called gum acacia. Is a substance that is taken from two sub-Saharan species of the acacia tree. It is used primarily in the food industry as a stabilizer. Other substances have replaced it in situations where toxicity is not an issue, as the proportions of the various chemicals in gum arabic vary widely and make it unpredictable. Still, it remains an important ingredient in soft drink syrups, "hard" gummy candies like gumdrops, marshmallows, M & M's chocolate candies, and most notably, chewing gums. Gum arabic reduces the surface tension of liquids, which leads to increased fizzing in carbonated beverages. This can be exploited in what is known as a Diet Coke and Mentos eruption. For artists it is the traditional binder used in watercolor paint, and is used in photography for gum printing. Pharmaceuticals and cosmetics also use the gum, and it is used as a binder in pyrotechnic compositions. It is an important ingredient in shoe polish. It is also used often as a lickable adhesive on postage stamps and cigarette papers. Printers employ it to stop oxidation of aluminium printing plates in the interval between processing of the plate and its use on a printing press.