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Topic: Gelatin

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Gelatin dessert

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	Gelatin - Wikipedia, the free encyclopedia
		Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as ice cream, jams, yogurt, cream cheese, margarine; it is used, as well, in fat-reduced foods to simulate the mouth feel of fat and to create volume without adding calories.
		Gelatin is used by synchronized swimmers to hold their hair in place during their routines as it will not dissolve in the cold water of the pool.
		Gelatin is unusually high in the non-essential amino acids glycine and proline, (i.e., those produced by the human body), while lacking certain essential amino acids (i.e., those not produced by the human body).
	en.wikipedia.org /wiki/Gelatin (1233 words)

	Gelatin Food Science
		Gelatin is a substantially pure protein food ingredient, obtained by the thermal denaturation of collagen (1), which is the structural mainstay and most common protein in the animal kingdom.
		The disadvantage of gelatin is that it is derived from animal hide and bone (not from trotters as is a common perception), hence there are problems with regard to kosher and Halal status and vegetarians also have objections to its use.
		As stated earlier, gelatin is not a complete protein source because it is deficient in tryptophan and low in methionine content, however the digestibility is excellent and it is often used in feeding invalids and the high level of lysine (4 %) is noteworthy.
	www.gelatin.co.za /gltn1.html (4659 words)

	Gelatin information, news, history and more
		Gelatin is a vitreous, brittle solid that is faintly yellow to white and nearly tasteless and odorless.
		Gelatin also appears to be beneficial to athletes for muscle growth and metabolism, as it contains lysine, which is important for muscle growth and arginine a precursor of creatine, an amino acid important for the energy metabolism of muscle cells.
		Even in the case of TSE, bovine gelatin is BSE safe because it is produced from raw materials (bovine skin and bone) classified as carrying no detectable infectivity, originating from animals inspected by veterinarians and passed fit for human consumption.
	www.gelatin-gmia.com /html/gelatine_health.html (1118 words)

	Gelatin Hydrolysates
		Gelatin is a heterogeneous mixture of proteins derived from animal collagen by hydrolysis.
		Gelatin hydrolysates are available in powder form, usually in combination with other nutritional supplements, such as vitamin C and calcium.
		Gelatin hydrolysates are also available in capsules, usually in combination with other supplements, such as glucosamine, curcumin, chondroitin sulfate and willow bark.
	www.pdrhealth.com /drug_info/nmdrugprofiles/nutsupdrugs/gel_0117.shtml (475 words)

	Shenet - Gelatin
		Det gjordes gelatin av berberisbär, röda vinbär, äpplen, islandsmossa, karragentång, hjorthorn och fiskars simblåsor ("husbloss").
		Gelatin stod kvar till den elfte och sista upplagan av svenska farmakopén (1946) och kom också med i den nordiska 1964.
		Gelatin skiljer sig åt mellan olika fabrikat, länder och tider och påverkas också av fukt, så recept kan behöva korrigeras.
	www.shenet.se /ravaror/gelatin.html (999 words)

	Gelatin
		Gelatin (also called gelatine) is prepared by the thermal denaturation of collagen, isolated from animal skin and bones, with very dilute acid.
		Gelatin is a heterogeneous mixture of single or multi-stranded polypeptides, each with extended left-handed proline helix conformations and containing between 300 - 4000 amino acids.
		Gelatin is nutritionally lacking as a protein being deficient in isoleucine, methionine, threonine and tryptophan.
	www.lsbu.ac.uk /water/hygel.html (629 words)

	Gelatins - Uses and advantages
		Historically, gelatin is denatured collagen and is typically isolated from bovine or porcine skin or bone by acid or base extraction.
		Gelatin hydrolysates represent a specialized preparation for use in situations where gel formation is not desired, such as in the stabilization of vaccines and biologics or in other liquid formulations.
		FibroGen's recombinant gelatins are highly purified, fully characterized, genetically distinct molecules that can replace hydrolyzed animal gelatin and other excipients currently used in a variety of pharmaceutical applications including the formulation of vaccines and biological drugs, resuscitation fluids and the manufacturing of gel capsules and tablets.
	www.fibrogen.com /gelatin/index.html (613 words)

	Definition of Gelatin
		Gelatin (also gelatine) is a translucent brittle solid, colorless or slightly yellow, nearly tasteless and odorless, that is created by prolonged boiling of animal connective tissue.
		Gelatin may be used as a stabilizer, thickener, or texturizer in foods like ice cream, yoghurt, cream cheese, margarine, etc.—most importantly in fat-reduced foods to simulate the mouth feel of fat, and to create a volume without the calories.
		Gelatin is used for the clarification of juices and beverages such as apple juice or vinegar.
	www.wordiq.com /definition/Gelatin (915 words)

	Spray Drying of Blood and Gelatin (Animal) (Site not responding. Last check: 2007-10-21)
		Gelatin (US spelling) or gelatine (British spelling) is made from the boiled bones, skins and tendons of animals and is prepared by the thermal denaturation of collagen, isolated from animal skin and bones, with very dilute acid.
		In the pharmaceutical industry Gelatin is used in countless ways - it is used for the manufacture of capsules, tablets, and to prevents drugs being damaged by air and light.
		Due to its good compatibility with human tissue, gelatin in sponge form is used to treat wounds and as a replacement for blood plasma in solutions.
	www.niroinc.com /html/chemical/Blood_Gelatin.html (519 words)

	Howstuffworks "What exactly is Jell-O made from?"
		Gelatin is just a processed version of a structural protein called collagen that is found in many animals, including humans.
		The gelatin is easily extracted because it forms a layer on the surface of the boiling mixture.
		In the gelatin protein, there are three separate chains of amino acids (polypeptide chains) have lined up and twisted around each other, and the helix is held together by weak bonds that form between the amino acids that end up on the inside of the coiled structure.
	www.howstuffworks.com /question557.htm (720 words)

	Marshmallows & Gelatin (Site not responding. Last check: 2007-10-21)
		Although gelatin is being used as a food, since it is not eaten by itself, but rather mixed in with many other ingredients, it is not fleishig.
		Even though gelatin is only one ingredient of many, we must bear in mind that it is a very important ingredient and has the status of a "maamid".
		If the gelatin was derived from a non-kosher source, such as pig or non-kosher slaughtered hides, although they have been chemically altered, since they originated from a non-kosher source, there is no way to ever render them permissible.
	www.kosherquest.org /bookhtml/MARSHMALLOWS.htm (410 words)

	Teacher.Page: Gelatin Volcanoes
		An important aspect of magma flow not dealt with in the gelatin activity is the heat lost during eruption.
		A series of experiments using gelatin models was conducted by researchers in 1972 to explain the growth and orientation of Hawaiian rift zones.
		Gelatin, molded in bowls or bread pans, is used as transparent models of volcanic landforms.
	www.spacegrant.hawaii.edu /class_acts/GelVolTe.html (655 words)

	Patent 6,569,454
		Gelatin used in this invention can be powder or granules and in concentrations from 0.1% to 99.9% of the tablet weight.
		STEP 2--MIXING: Active ingredient(s), gelatin, and other ingredient(s) are added, one item at a time, into a suitable blender and mix for an appropriate length of time.
		Add calcium carbonate, gelatin, stearic acid, microcrystalline cellulose, croscarmelose sodium, one item at a time, in a suitable blender and mix for 15 minutes.
	www.pharmcast.com /Patents/Yr2003/May2003/052703/6569454_Gelatin052703.htm (690 words)

	gelatin
		Gelatin is used as a heat stabilizer in the manufacture of a number of vaccines, the study authors note in the December online issue of the journal Pediatrics.
		Gelatin, on the other hand, has been implicated in vaccine reactions in recent years.
		They found that 27% of those with MMR reactions had antibodies to gelatin in their blood, indicating they were allergic.
	www.vaccinetruth.org /gelatin.htm (902 words)

	Biodegradable gelatin particles show promise for delivering therapeutic genes
		The biodegradable gelatin particles are so small that at least 10 would fit on the period at the end of this sentence.
		The researchers found that it took about 10 hours for the gelatin particles, or particles, to dissolve enough to pass through the glomerulus of a piglet.
		The gelatin material that the researchers used in this study is similar in composition to that of gelatin capsules found in over-the-counter medications, Nahman said.
	www.eurekalert.org /pub_releases/2002-12/osu-bgp121602.php (953 words)

	www.BettyCrocker.com: aac sal btgs
		Most of you are probably familiar with the flavored gelatin that's premixed with sugar or artificial sweetener, coloring and flavors.
		Clear unflavored gelatin is used to gel or thicken mixtures of any flavor.
		If the gelatin becomes thicker than that, place it over hot water or microwave it on High (in a microwavable bowl) for 5 to 10 seconds until it's the desired consistency.
	www.bettycrocker.com /allabout/cooking/aac_sal_btgs.asp (498 words)

	fruit punch gelatin salad recipe \| salad recipes \| jello salad recipes \| sweet salad recipes
		Place gelatin in a serving dish or 13 x 9 pan.
		When gelatin is soft set remove from refrigerator.
		Place gelatin back into the refrigerator until the salad is completely set.
	www.thatsmyhome.com /simplysalads/frupun.htm (112 words)

	Recipe 112487 --- Gelatin Chilling Time Chart and Hints: Desserts Jell O Diabetic
		In all recipes, for best results, the gelatin needs to be chilled to the proper consistency.
		To easily combine whipped topping, yogurt, sour cream or mayonnaise with gelatin, use a wire whisk or fork.
		Carry gelatin molds to parties in the molds themselves, then unmold onto chilled plate.
	www.fooddownunder.com /cgi-bin/recipe.cgi?r=112487 (606 words)

	Activity: Gelatin Volcanoes
		Prepare gelatin for the volcano model by mixing two cups of cool water with four packages of unflavored gelatin in a large bowl.
		Loosen the gelatin by dipping the bowl briefly in a larger bowl of hot water.
		Transfer the gelatin upsidedown to the center of the peg board and lift off the bowl.
	www.reachoutmichigan.org /funexperiments/quick/hawaii/GelVol.html (533 words)

	GELATIN WON'T STRENGTHEN NAILS
		Gelatin does contain some protein, but lack of protein is not the cause of brittle and cracked nails.
		Today gelatin is made from soybeans or slaughterhouse waste and is poor source of protein.
		The most effective treatment is to paint them with nail polish to slow the loss of moisture, and to keep them very short so they are less likely to be forced from their nail beds.
	www.drmirkin.com /nutrition/8611.html (262 words)

	Gelatin Displacement (Site not responding. Last check: 2007-10-21)
		Gelatin can also be obtained from seaweed but it is more expensive and is not normally used in food.
		When mixed with certain liquids, gelatin proteins trap the liquid in their midst and when the mixture is cooled below some temperature, the result is a glassy substance also referred to as gelatin.
		Gelatin is not an elastomer because it is not made of polymers.
	www.newton.dep.anl.gov /askasci/gen99/gen99454.htm (302 words)

	Vegetarians in Paradise/Emes Kosher-Jel/Vegetarian Gelatin
		Although the package says the gelatin is kosher, there is no indication of the organization that has certified the product as kosher.
		In boiling water, gelatin is clear while vegetable gum is cloudy.
		One of the major differences between gelatin and vegetable gum is the reaction to fresh pineapple.
	www.vegparadise.com /news53.html (887 words)

	A History of Photography, by Robert Leggat: GELATIN, The Introduction of
		It was not until 1871 that the next breakthrough was achieved by Dr Richard Leach Maddox, when he began using gelatin.
		Gelatin is a protein obtained from animals, which is transparent and odourless, and used in a number of food processes.
		This was a major breakthrough, particularly since Bennett's process also considerably enhanced the sensitivity of the emulsion, reducing the exposure time to one tenth of that required for the collodion one.
	www.rleggat.com /photohistory/history/gelatin.htm (373 words)

	Wratten Gelatin Filter Specs (Site not responding. Last check: 2007-10-21)
		After the coating is dry, the gelatin film is stripped from the support material and coated with lacquer.
		Each gelatin filter is standardized for spectral transmittance and total transmittance by special instruments which apply an optical form of a limit gauge to these characteristics.
		Because of their uniform thickness, gelatin filters have excellent optical quality and are suitable for precise work in which little effect on definition and no increase in length of the optical path can be tolerated.
	www.fotoinfo.com /info/technicalinfo/gelfilters1.html (386 words)

	Gelatin Snacks - Home Cooking
		Place all the gelatin, flavored and unflavored, in a large mixing bowl.
		Add boiling water and stir until the gelatin is dissolved.
		In a large bowl, add boiling water to the gelatin and stir until completely dissolved.
	www.bellaonline.com /ArticlesP/art8126.asp (309 words)

	Foam Gelatin Recipe
		Sometimes it is hard to locate foam Gelatin and you need to make it yourself.
		Use the powder gelatin, not the one in sheets.
		'...coloring the gelatin pieces to maintain their fleshlike translucency demanded a deft touch.
	www.alleycatscratch.com /lotr/makingem/Makeup/FoamGelatin.htm (336 words)

	What is gelatin (Site not responding. Last check: 2007-10-21)
		Gelatin is a protein made from animal bones but gelatin can also be made from the skins.
		The gelatin in Jello is what lets you transform it into all sorts of different shapes.
		The gelatin desert you eat comes from the collagen in cow or pig bones, hooves, and connective tissues.
	www.koolpages.com /hokuspokus/recipe/gelatin.html (674 words)

	Speer Gold Dot Ammunition, Ordnance Gelatin Calibration, Anatomically Correct Targets
		Gelatin that meets this calibration standard is referred to as standard gelatin.
		If photographs of gelatin blocks with bullets shot into them are published with the article, look for the telltale presence of a BB in each of the blocks used.
		It is common for authors to claim they’ve calibrated their gelatin (usually citing the obsolete specification of 8.5 cm ± 0.8 cm), however it is uncommon for gelatin blocks to meet this exacting calibration standard.
	www.firearmstactical.com /briefs9.htm (3082 words)

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