Jell-O

It really depends on a variety of factors rather than just its nutritional value,calories,etc.

So, if you are generally healthy: not overweight, you're physically active, and you eat one jello (sugared, original, classic jello) per day, then it wouldnt benefit your health since it has almost no nutritional values and it is pretty much based on artificial flavorings, colorings and sugar, but it wouldnt make you gain weight either, However, if you eat more than 2 or 3 jellos everyday, then chances are than you will eventually gain weight, and of course your body will have more unnecessary, unhealthy sugars. If youre extremely active, and/or eat quite little and well, then the jello might affect your weight too much. If you cant help but eat more than 2/day, then my suggestion is to buy the sugar-free kind, which is not good for you, but has almost no effect on you either, Yes, the flavor wont be the same but you should be able to get used to it. However, I think its better if you limit yourself to one jello/day, and either way, sugar-free is always better. So, stay active, limit your jello eating, and be as healthy as possible. Hope I helped

No. It is made of animal bones. Seriously, ask your science teacher. Yes, It's Pork. Here is the URL to the page on the manufacturers site. http://kraftfoods.custhelp.com/cgi-bin/kraftfoods.cfg/php/enduser/std_adp.php?p_faqid=117&p_created=1072674000&p_sid=W1kbQcHj&p_accessibility=0&p_redirect=&p_lva=&p_sp=cF9zcmNoPTEmcF9zb3J0X2J5PSZwX2dyaWRzb3J0PSZwX3Jvd19jbnQ9Niw2JnBfcHJvZHM9MCZwX2NhdHM9JnBfcHY9JnBfY3Y9JnBfcGFnZT0xJnBfc2VhcmNoX3RleHQ9cG9yaw**&p_li=&p_topview=1 Question Is the gelatin used in your products safe? Answer The majority of gelatin used in KRAFT products is from North American pork, and BSE does not occur in pigs. Additionally, the U.S. Food and Drug Administration and other scientific experts have determined that the manufacturing methods used to produce gelatin -- no matter what the animal or geographic source -- ensure that the gelatin supply is safe. International research, including a review by the EU Scientific Steering Committee, has confirmed that gelatin manufacturing processes remove and inactivate any contamination by BSE. Furthermore, we have had stringent processes in place to prevent BSE in gelatin for many years. During processing the materials used to make gelatin are exposed to extensive purification procedures, including prolonged exposure to both acid and alkaline conditions, which have been demonstrated to substantially enhance the safety of gelatin. The raw materials are also exposed to other processes such as sterilization, filtration, and demineralization, which have also been shown to significantly enhance the safety of gelatin.

jello is red because of its coloring that they put in the powder

Well for it to become solid (or gelled) it takes about 2 hours. It will depend upon the temperature of your fridge.

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!

you get two cups of boiling negro. And then you put the round negro in the pan. Then you pour the cherry negro in the round negro and then you pour it in the fat negro. and then you put it in the cold negro and go eat your fresh cold jelly negro.

Building a Jell-O Box Car is pretty simple. Cut one broadside off the Jell-O box. penetrate the sides in four different spots with four different toothpicks, then attach a ball or round object (like marshmallows) to the protruding toothpicks.

If you want to freeze jello in order to eat it frozen, Then yes it can be frozen. If you are looking to freeze jello in order to store and defrost to eat as regular jello later, then the gelatin in the jello may break down when it defrosts and make the jello mushy.

The collagen in the Jell-O is collected by boiling cow skins. This is what causes the gelatin to thicken.

Yes in part:-

Jello or Jelly is set using a product called Gelatin .

Gelatin is a translucent, colorless, brittle, nearly tasteless solid substance, derived from the collagen inside animals' skin and bones. The animal parts normally used to make it are cow and pig hides and bones.

Gelatin (which is what jello is) can be made out of bone, bovine hides, or pig skin. That's why some vegetarians won't eat it.

Yes it can be made to glow if you use tonic water. Use half tonic water and half water and our jello will glow!

No

Jello dissolves faster in sugar not water.

If it's sugar free, it's no weight watchers points!

i had jello in my fridge from 16 years ago, and i just ate it yesterday. The only thing that happened was I had to go to the hospital and I almost died. on the bright side, it tasted amazing!!!!

Margarita, Lime, Berry Blue, Grape, Black Cherry, Rasberry, Cranberry, Cherry, Mixed Fruit, Strawberry, Watermelon, Peach, Apricot, Orange, Pineapple, Lemon, and Pina Colada. These are the flavors of the gelatin.

Jello undergoes significant physical changes during its preparation and setting process. Initially, when hot water is mixed with gelatin powder, it becomes a liquid solution. As it cools, the gelatin proteins form a network that traps water, causing the mixture to transition from a liquid to a semi-solid gel. This gel-like consistency allows Jello to maintain its shape while still being flexible.

The making of jam and jelly probably began centuries ago in the Middle Eastern countries, where cane sugar grew naturally. It is believed that returning Crusaders first introduced jam and jelly to Europe; by the late Middle Ages, jams, jellies and fruit conserves were popular there. In fact, the word "jelly" comes from the French word "gelée" which means to congeal. The use of cane sugar to make jam and jelly can be traced back to the 16th century when the Spanish came to the West Indies where they preserved fruit.

Let's start with the point that what we really mean is, how to cause faster liquefaction, not quicker dissolving which, in the latter case, would mean how to make the dry and liquid ingredients of the gelatin to go into solution quicker. Uncannily, however, the answer is the same as to either question.

Gelatin is refrigerated or kept on ice in order to prevent its becoming too soft, and eventually reverting to liquid form at "room" temperature. Following from that, the application of heat (that being ambient or artificially applied heat) will, conversely, cause a gelatin's reversion to liquid form (from whence it originated). Accordingly, the process of reversion to liquid will be accelerated by increase in the application of heat, i.e., will be hastened in proportion to the temperature to which the gelatin is subjected.

In effect, the process of preparing a gelatin is reversible.

The gelatin structure will break and you will have a liquid mess.

Add boiling water to the pack of Jello first, then 3/4 cup cold alcohol and 1/4 cup cold water. Mix and set in small cups, preferably the kind that are wax-coated (the kind they use for ketchup at McDonald's).

If you use the small plastic medication cups the Jello sticks and you won't be able to pop the shot in your mouth. With the wax paper cups you can squeeze the Jello shot into your mouth with no waste. Enjoy!

Eat it with a spoon, or lick it from a cone. Some cones will leak, but ice cream should be first quickly removed from above the top of the cone.

Stirring softened ice cream in a bowl can make it seem much colder, but this will hasten the eventual melting. Re-freezing melted ice cream, or soft-serve ice cream, is likely to make it very solid and difficult to eat. You eat it with a big spoon.

Adding fruit to jello before refrigerating/setting won't affect the overall shape of the finished product. Since jello is liquid before being put into the refrigerator, it will take the shape of the container you put it in, whether or not fruit is added. Note that since fruit pieces are heavier than the liquid jello, your fruit will settle to the bottom during refrigeration.