Gelatin is unique in flavor, texture, and taste.
It comes in various shapes, in the colors of a rainbow.
It defines an image of poetry and pleasure.
It melts in your mouth.
Ask any child.
Not only that - it has numerous functions in food whether as a gel, thickener, stabilizer, emulsifier, binder, or air breather.
As a protein, it is nutritious and cholesterol free.
The ways that gelatin is used in food are as gelling agent, thickener, film former, protective colloid, stabilizer, emulsifier, foaming /whipping agent, or as beverage fining agent, among others.
Gelatin is a dessert, too - whether as a ready to eat product, as jelly crystals (a dry blended powdered mixture), or as tablets in which the sugar, gelatin acids, flavoring and coloring have been dissolved.
Jelly tablets are very popular in the United Kingdom, while jelly crystals and ready-to-eat products are common in other countries - particularly in the United States.
In the Philippines, gelatin is easily had as jelly candies, crystals, ready-to-eat products, gelatin cakes and gelatin flans.
Not to forget the "black gelatin in juice with syrup," and almond jelly in syrup which are uniquely Filipino.
Moreover, gelatin is highly soluble and with its strong water binding properties, a gel of excellent quality is produced.
Jelly tablets and crystals can be made at home by simple purchasing a box of instant jello, dissolving the tablet or crystal in hot water, then cooling it in the refrigerator.
The gelatin's melting point of 25-35degrees Celsius lends it its melt-in-the-mouth" quality and excellent flavor.
Anyone can choose the various types of gelatin recipes.
It is good for the body.
Now get that gelatin, melt it in your mouth and taste what poetry might be like.
Cool!