Parent Category: Food & Cooking
Gelatin is clear and flavorless and is obtained from animal by-produces. It is used in cooking to help food retain a certain shape and hold together, such as in jelly making.


you freeze it then you take it out for 5 or 6 days at roomtemperature
you use a steraphime box with exrareblelike tokens to create thecontent of pouring out
They're both used as thickeners in cooking
gelatin powder is gelatin that has been dried and broken up intoindividual grains. . gelatin sheets are made from dried sheets that have been driedin a flat sheet. . (sheets result in a clearer, more transparent final product thanpowder.)
Jell-o is made from gelatin, which indeed is animal bone marrow. Gelatin is also in marshmallows and some capsules. Gelatin makes things hold their shape and that is why they use gelatin. This is something for vegetarians to watch out for too! Read the ingredients!
depends if its sugar free
I think it has Vitamin K
pineapple, kiwi, mango, gingerroot, figs and gauva are the fruitswhich will prevent gelatin from hardening.
what promble can i use for which fruit can ruin your gelatin dessert
No, it doesn't contain starch. Gelatin is purely ground-up animal bone.
Because it jiggles and wiggles, and looks alive!
if you leve the jell-o outside of the refirgerator but as an unrefrigerated lquid..... I think not :P
Type A (Acid precursor) gelatin is often used, especially for complex coacervates. Type B can also ne used as well.
Try Blue Raspberry.
No, they are no longer made with gelatin. They still use carmine to color the red or red-based ones, which comes from beetles (it's in a lot of foods, such as Yoplait yogurt!), but no, Skittles no longer contain gelatin. Pick up a package at a store and look on the back. It should say "gluten free,...
Any fruit can be used in jello. It is the same routine, but with adifferent fruit. Now, whether or not it tastes good is a wholedifferent story.
Yes, depending on the Hindu and the type of gelatin. Gelatin is made from the bones and connective tissues of domesticated animals like cows, pigs and horses. Of this list only cows are considered sacred to Hindus - so a Hindu who eats pork would be able to eat pig gelatin. Hindus are commonly...
JELL-O originally came out in 1897. Pearle B. Wait, a carpenter and cough medicine manufacturer from LeRoy, New York, developed a fruit-flavored version of Cooper's gelatin. His wife, May Davis Wait, named it JELL-O®. The first flavors were: strawberry, raspberry, orange and lemon. However,...
yes Gelatin will have a positive biuret test. this is because it has an amide group which bends over the copper ion giving the colour pink or violet off to the visual eye.
You shouldn't eat Jello pudding after the expiration date because I ate it once after the expiration date and was very sick and crying like a baby!
Leaf, also called Sheet, Gelatin works much like granular gelatin, just in a different form or shape. There are several different sheet gelatin grades. Sliver, over the years, has become the standard most widely used in the confection industry and is the most readily available. Many chefs, for ease...
yup it sure is...
Gelatin can be made from a number of sources, but by far the most popular sources are the hooves of pig, horse, and cow. Unfortunately, most manufacturers cannot state for sure which of the three mentioned sources were used in the manufacturing of certain candies at particular times. If for...
Jello, one of the thousand myths to beat a drug test. The only sure way to beat a drug test is abstinence.
some of the gelatin are haraam
A four to six block string of numbers/letters represents theexpiration date and company coding system. The day, month, and yearare read in the first one to three blocks as 02JUN2010 or 30 DEC2010.
it has beef or pork but Muslims still shouldn't eat it unless there sure same goes for other people
I was told not to use jello instant pudding with celiac disease. Is your cooked puddings also unsafe, even tho they might not list wheat, barley, rye, malt etc. can it be cross contamination that is possible.
Gelatin in solution is amphoteric, capable of acting either as an acid or as a base.
If you are planning on eating the Jell-O it is best not to storeJell-O at room temperature for an extended period of time that hasbeen made from box Jell-O. There are pre-made Jell-O cups that aresuitable for room temperature storage available from severalmanufacturers.
Jangelaphobia, I have it.
usually clear jello should see if that helps if it doesny maybe ask your local doctor
Well it becomes a chunky lemon
it is actually a colloid, some more examples are paint whipcream milk mud and even glue. a colloid is when one state of matter is suspended within another
Pineapples contain an enzyme that is used to aid digestion and to tenderize meat, which will not only be tender but will likely fall apart. This is the reason that fresh pineapple cannot be used in gelatin desserts as it will break down the protein in the gelatin. Since heating destroys this enzyme,...
There seems to be a lot of positive kudos about the use of gelatin mixed with grape juice or other fruits. however their is no conclusive evidence published to shed any light on the effectiveness of using this material. So the only way to find out is to try it out yourself. luckily the materials for...
Mix yellow & orange jello packets together to get less of the stark yellow and more of a gold tint!
it can come from a range of animals
What's the question?? Sorry, didn't read it!Sucker
If you look at the ingredients on a package of gummy bears - even organic ones - you'll see expected things like corn orbrown rice syrup and sugar. But you'll also see something calledgelatin. Seems innocent enough, but its source might surprise you.Gelatin is a yellowish, odorless, and nearly...
Gelatin functions as a texturizing agent, emulsifier, thickener and stabilizing agent in foods such as ice cream, sherbet, jellies, canned soups, canned meat and various sauces. Read more:
It varies according to the sample, but refractive indices in the range 1.3-1.5 are typical (see the linked paper for an example). Assuming a refractive index of around 1.5: Speed of light in medium. = (Speed of light in vacuum) / (Refractive index) . = (3 × 10 8 m s -1 ) / (1.5) = 2 Ã...
yellow, red, orange, and dark red
Gelatin in solution is amphoteric, capable of acting either as an acid or as a base.
Refraction ( the bending of light as it passes from a one transparent material to another with a different density)
Get some Jello, and put it in a pie. it's not that hard, idiot!
I don't know. I've looked EVERYWHERE. I just want plain squares.
no doeasnt taste as good as flavored gelatin trust me
No unless a special gelato has been made with gelatine in (unlikely- gelatine makes things turn into jelly). Gelato is just the Italian word for ice cream.
I know the refractive index of the different colors of Jell-O are between 1.30-1.40. John bare
gelatin is usually trucked from its place of origin ( most likely a factory) to a store or school, where it is usually priced and put up for sale
0.14 oz 1 oz = 28.34 grams 1 gram = 0.03 oz
That's not too likely because the only difference between the two is one has red food coloring and the other has green food coloring and they both have their respective artificial flavoring. Otherwise, they're exactly the same.
Yes it is. They start with a basic gelatin, add sugar or artificial sweetener, artificial color, artificial flavor, and, viola, Jello!
Jello can stain clothes, but depending on the fabric it may wash out easily. Colors with strong dyes, like red, will stain clothing worse. Colors with weaker dyes, like yellow, will be easier stains to wash away.
.19 ounces of gelatin is needed for 12 ounces of liquid.
Fresh pineapple and fresh kiwi fruit both contain an enzyme (see above) which prevents jelly, Jell-O, or gelatine, from setting. Because that enzyme is destroyed during the cooking or canning process, the processed pineapple (or kiwi) then can be used in jellies. So you can use fresh pineapple to...
It comes from cow hooves.
When jello gets too heated up, it melts to a liquid
Peter Cooper patented powdered gelatin in 1845, but it was turnedinto a fruit-flavored dessert and trademarked by Pearle and MayWait in 1897, who named it Jell-O. It became super popular in 1904 when the company they sold thetrademark to started handing out free Jell-O cookbooks.
He is still very much alive.
you can do that by making jello and putting it in the fridge for a month or 2 and it will have bacteria on it
NO. Jello is not vegetarian. It has gelatin in it, which is boiled animal bones and hooves. There is vegetarian version of jello made from agar.
agar remains as a solid during growth of bacteria and few microbescan degrade agar
Yes, you can. It was made at home long before Jello began selling it in packages. See the link below for the basic recipe. It's very, very easy.
it was discovered in1845
First, make one colour Jello and make it cool down and go stiff in a bowl of your choice. Then, make another colour of Jello and let it cool down before pouring it on top of the other. Easy as pie if you know how. :-) You can of course make several more layers if you like. Wine glasses are an...
Jello only lasts for a couple hours before it starts to get watery/sludgy.
Hard gelatin capsules have a body and a cap. They are cylindricalin shape and are sealed after they have been filled withmedications. Soft gelatin capsules are just one single unit afterthe two halves have been sealed. They also consist of liquids andare prepared from plasticizer and gelatin.
how many ounces are in a small box of pudding mix
1845,by Peter Cooper
Gelatin hydrolysis is the ability of certain microorganism to use the enzyme gelatinase to proteolytically hydrolyze gelatin. This means they can break the bonds between the amino acids and use them as nutrients. This helps them establish themselves and can even make them more pathogenic.
This is from the Jello web site; Gelatin is made from collagen, a protein that comes from animals used for food, like beef or pork. Production of gelatin is under supervision of the Food and Drug Administration (FDA). During the manufacturing of gelatin, chemical changes take place so that the final...
Yes if you leave it outside in the heat (It doesn't have to be outside but still.....) :D
Yes, gelatin is entirely 100% protein, extracted from the bones or skins of animals such as pigs, cows, and occasionally chicken or fish.
No, gelatin is a derivative of a protein named collagen, which isfound in the skin & bones of animals. Gelatin plants arelocated near slaughterhouses.