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Adding calcium carbonate after the removal of casein helps to increase the pH of the solution. This is important for the precipitation and separation of unwanted impurities from the liquid. It also aids in the formation of a solid precipitate, which can be easily separated from the liquid.
Sure. Depending on the gelling agent, you might even be able to dissolve it with just a spoon or a stick--that's how you dissolve gelatin in water, just stir it in.
Agar
agar
a chemical agent capable of reducing the surface tension of a liquid in which it is dissolved (source:dictionary online)
It is used as a gelling agent. =]
Fruit pectin.
pigs fat.
Gelatin.
Adding calcium carbonate after the removal of casein helps to increase the pH of the solution. This is important for the precipitation and separation of unwanted impurities from the liquid. It also aids in the formation of a solid precipitate, which can be easily separated from the liquid.
acts as a drying agent
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Sure. Depending on the gelling agent, you might even be able to dissolve it with just a spoon or a stick--that's how you dissolve gelatin in water, just stir it in.
Instant pectin would be the best gelling agent if you are not going to use a hot water bath or pressure canner. You need to refrigerate or freeze the jam or jelly though.
Depends on what type of Gelling agent - could be animal (haram) or plant (halal). For example Pectin is halal because it is of plant origin.
Agar
agar