| | Chemical Compound Outline (Part I) |
 | | Prior to the use of gelatin in the early 1800s, the precursor of modern-day marshmallows was thickened with the mucilaginous sap from the root of the European marsh mallow (Althaea officinalis), a hollyhock relative in the mallow family (Malvaceae). |
 | | It should be noted here that Jello® is not recommended with the following fresh or frozen fruits and roots: pineapple (Bromeliaceae: Ananas comosus), papaya (Caricaceae: Carica papaya), figs (Moraceae: Ficus carica), guava (Myrtaceae: Psidium guajava), kiwi (Actinidiaceae: Actinidia chinensis), and ginger root (Zingiberaceae: Zingiber officinale). |
 | | All of these plants contain proteolytic enzymes which prevent the gelatin from setting (changing into a gel state) as it cools. |
| waynesword.palomar.edu /chemid1.htm (15557 words) |