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Jell-O
Jell-O is a brand of gelatin desserts, such as gels and puddings. It is used alone as a dessert, as well as in recipes.
465 Questions
Where can you buy Jello Vanilla Pudding Mix by Kraft Foods in Stockholm Sweden?
There is a store called Gray's American Stores. Grays American Stores AB Storsätragränd 5 127 39 Skärholmen Phone number: 08-53529950
jello is a proper noun because it's a brand
gelatin is the regular noun
did you know that they are made of bones and cow hooves
What do they use to make jello?
4 CUPS OF WATER
LITTLE JELL-O PACKET
MIX
AND PUT IT IN THE FRIDGE
NOW WAIT..............6 HOURS LATER.............JELL-O!!!!!!!!!
ground up animal bones, flavoring, and water (sorry if this ruins your taste for jello)
i think they use horse or cattle bones
(American) aloe bedfellow bellow cadmium/canary/chrome/lemon/primrose/visual/ yellow callow cello fallow felloe fellow Fellow hallow hello jello marsh/rose/ mallow marshmallow mellow morello niello Oddfellow P.L.O . playfellow punchinello Punchinello ritornello sallow schoolfellow shallow tallow violoncello
What effect does household detergents have on jello?
Household detergents can negatively impact jello by breaking down its gelatin structure, which is essential for its firmness and stability. When detergent is mixed with jello, it can cause the gelatin to lose its ability to gel properly, resulting in a watery or soupy consistency. Additionally, the presence of detergents may introduce unwanted flavors or chemicals, making the jello inedible. Thus, it's best to avoid any contact between jello and household cleaning products.
Why does sugar free jello melt faster than sugar jello?
It can be attributed to a number of factors: differing water temperatures (the hotter the liquid, the faster the "melting"), or the fact that the main sweetener used to replace sugar, aspartame, is considered a polyol. A polyol (or sugar alcohol) is derived from natural sugar (glucose), and are just "chopped down" versions of glucose. Polyols are smaller in molecular size than a regular glucose molecule. Simple chemistry notes the smaller the molecule, the faster it will be broken down in the presence of heat or enzymes. Furthermore, products with these sugar derivatives, while being made from actual sugar, can still be labeled as sugar-free, since polyols are not sugars..they are smaller sugar byproducts often with an alcohol group (CH2OH) attached. Because polyols are not found in nature, the body has no enzyme(s) to break down these molecular structures..therefore polyols are very low in calories because it passes through the digestive system unabsorbed. Keep in mind that the more sugar-free products are consumed, the greater the risk is for intestinal distress (bloating, cramping, diarrhea) due to their nonabsorbtion.
In 1845 a man by the name of Peter Cooper ( he did the Tom Thumb train) made the first gelatin dessert. In 1895 he sold his dessert to Pearl B. Wait a cough syrup manufacturer and she named it "Jell O". A man by the name of Frank Woodward bought "Jell O" for 450.00 from Wait. It was not a success right off but by 1906 1 million Jell O desserts had been sold. In 1923 Jello Company merged with Postum Cereal and that later will become General Foods.
