Gelatin

What also use gelatin?

Food

candy

Yes, the dessert Gelatin is a type of colloid. It is a colloid because it can be easily made by adding powder to water so that it congeals.

It can--gelatin is derived from collagen which comes from the skin and bones of animals.

Pineapple kiwi papaya guava mango

gelintine goes into loads of foods, mostly chewey sweets !

According to the US Pharmacopaeia Solubility reference tables: <Gelatin is> insoluble in cold water, but swells and softens when immersed in it, gradually absorbing from 5 to 10 times its own weight of water. Soluble in hot water, in 6 N acetic acid, and in a hot mixture of glycerin and water. Insoluble in alcohol, in chloroform, in ether, and in fixed and volatile oils.

Some manufacturers of Gelatine, package it in little paper bags about 4 Centimetre square. Each bag contains a small amount of about 2 to 4 grams. They are called envelopes. They commonly give you a recipe for things and tell you how many envelopes of their gelatin to use in their recipe. It is a cunning little sales gimmick to encourage you to use their brand of gelatin and only use their recipes. I never buy gelatin in this 'envelope ' form because they never indicate the weight, or the volume, of gelatin in the envelopes. Buy Gelatine in small containers without envelopes. They usually sell small cardboard or plastic containers of gelatin which hold typically about 100 gram when full. always keep them sealed, because gelatin absorbs moisture from the atmosphere and becomes lumpy. When dissolving gelatin, always stir it very rapidly with a fork (not a spoon) and start stirring it instantly , before it has time to absorb water and get lumpy. If the recipe calls for gelatin and sugar; mix the sugar and gelatin together DRY first, then add the water. This will made the dissolving work better, and help avoid lumps of sticky gelatin in your finished mixture.

The basic recipe is 4 cups of liquid to 2 packets of Gelatin broken up this way:

1/4 to 1/2 cups cold water

2 packets of unflavored gelatin (around here, all we have is Knox brand, found near the Jello brand)

3/4 to 1 1/2 cups boiling water

2-3 cups juice, any flavors EXCEPT FRESH or FROZEN pineapple or kiwi (it won't jell), canned is fine.

1/2 - 3/4 cups sugar (OPTIONAL)

Pieces of fruit as desired.

Kiwi and Pineapple contain an acit that will not set in gelatin

I believe that sugar will make your gelatin stronger because of the amount of sugar ].Another way to make jello stronger is by adding less water to the gelatin and letting sit more time in your fridge or freezer.

2 g

yes,it give positive test

well,gelatin vitamin c and black bark of course

Yes, ants can eat gelatin and it will not harm them. An ant likes the taste of sweet gelatin powder and will willingly consume it.

Carbonation can make gelatin taste 'fizzy.' When carbonated beverages are heated, they lose some fizz. When they are mixed and refrigerated with gelatin, they add bubbles, some 'sparkle' and a 'fizzy' taste to it.

i am about to try it and i know for sure it will work, but will tell you later. i'm gonna try a few different ways to see. to one i'll add a bit of spirulina powder. i hear potato agar is the best, don't know if that's true or why it would be yet but i'm looking forward...

bananas, canned fruit

Whether of not a specific hydrolyzed gelatin is Kosher or not depends on which animal it is sourced from. It is an animal product. The container/bottle it comes in would be required to display a Kosher certification symbol to be considered kosher. Otherwise it is automatically assumed it is treyf or non-kosher.

It serves as a thickener to add more body.

Knox

Benzene is a non polar solvent. Gelatin powder is a polar solute. So gelatin powder in insoluble in benzene.

No. They are inked pens. They make it look like gel, though. No. It is a inked and ballpointed pen.

This is a mixture.

I'm not sure of an online seller, but I've seen it sold at my local grocery store in CT (Stop&Shop in Stratford, CT).