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Topic: Gelatin dessert

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	Gelatin dessert Summary
		Powdered gelatin, invented in 1845 by Peter Cooper, was one of the first convenience foods in America, making the arduous task of preparing gelatin from scratch—boiling calf's hoofs for hours—merely a matter of adding water to powder and leaving in a cool place to set.
		Although gelatin was an important ingredient in aspics and desserts, its rigorous preparation requirements meant that before the turn of the century it only graced the tables of the wealthy, who had the time, money, equipment, and paid labor to make such dishes.
		The production of gelatin starts with the boiling of bones, skins, and hides of pigs, horses and cows, in 70-foot vats to extract and hydrolyze the protein collagen, which is then soaked and filtered.
	www.bookrags.com /Gelatin_dessert (0 words)

	Gelatin dessert - Biocrawler (Site not responding. Last check: )
		By far the most popular use for gelatin products is as gelatin dessert, in the UK and Australia gelatin desserts are referred to as jelly, and in the US (where "jelly" is a clear preserve stiffened by pectin and spread on bread) by its trademarked name, Jell-O.
		Gelatin for desserts is marketed as a flavored powder and sometimes in the form of loosely attached cubes, resembling a wobbly chocolate bar.
		In 1992 the gelatin industry, in particular Kraft's Atlantic Gelatin plant in Woburn, Massachusetts, which supplies the vast majority of Jell-O, came under scrutiny for a history of noxious smells, toxic waste releases into Boston Harbor, and a policy of corporate secrecy.
	www.biocrawler.com /encyclopedia/Gelatin_dessert (456 words)

	Gelatin information, news, history and more
		Gelatin is used in whipped confections such as marshmallows where it serves to lower the surface tension of the syrup, stabilize the foam through increased viscosity, set the foam via gelation, and prevent sugar crystallization.
		Gelatin is used in the preparation of the active (granulation) and as a binder in the tablet.
		Technical gelatins differ from edible and pharmaceutical gelatins principally in that it is not essential that they meet the rigid specifications for human consumption set forth by the various municipal, state and federal governments to protect the health of the general public.
	www.gelatin-gmia.com /html/rawmaterials_app.html (3751 words)

	Gelatin - Background, Raw materials, The manufacturingprocess
		Gelatin is a protein substance derived from collagen, a natural protein present in the tendons, ligaments, and tissues of mammals.
		Gelatin's ability to form strong, transparent gels and flexible films that are easily digested, soluble in hot water, and capable of forming a positive binding action have made it a valuable commodity in food processing, pharmaceuticals, photography, and paper production.
		Gelatin is a protein substance that is extracted from collagen, a natural protein present in skin, bones, and animal tissue.
	www.madehow.com /Volume-5/Gelatin.html (1338 words)

	Gelatin dessert: Definition and Links by Encyclopedian.com
		One of the most popular gelatin products, gelatin dessert, or jelly as it is often known, comes in many flavors.
		It is sometimes sold as a powder and sometimes in the form of loosely attached cubes, resembling a wobbly chocolate bar.
		Jell-O is the official state snack food of Utah, which is reported to have the highest per capital sales of green gelatin dessert of any state.
	www.encyclopedian.com /je/Jell-O.html (200 words)

	Cook's Thesaurus: Gelatins
		Like ordinary gelatin, agar is flavorless and becomes gelatinous when it's dissolved in water, heated, and then cooled.
		Gelatin will break down if exposed to the enzymes of certain raw fruits, like kiwi fruit, papayas, pineapple, peaches, mangos, guavas, and figs.
		Gelatin is made from the bones, skins, hooves, and connective tissue of animals, including pigs, so it's objectionable to vegetarians and members of certain religions.
	www.foodsubs.com /ThickenGelatins.html (823 words)

	BulkFoods.com Unflavored Gelatin Online
		Gelatin (Gelatine) is made from the collagen protein found in bone, skin, and cartilage.
		Gelatin is available in a wide range of blooms from 100 to 250.
		Mix 1/3 teaspoon gelatin in 1 teaspoon cold water, wait 5 minutes, mix in 2 tablespoons boiling water to dissolve the gelatin, when fully dissolved mix well into the liquid.
	www.bulkfoods.com /gelatin.htm (816 words)

	Jello - Chempedia
		Their rough version was the first boxed gelatin dessert, but was difficult to use which made cooks turn to original ways of creating the dessert by boiling gelatin sheets.
		Gelatin is a processed version of the protein collagen, a simple protein that makes up one-third of all proteins in the human body.
		Since the cooling gelatin is suspended in water the amino acid chain cannot form back to its original shape due to the added water molecules that occupy space within the space of the original collagen space.
	dopamine.chem.umn.edu /chempedia/index.php/Jello (710 words)

	Dessert and Gelatin Salads Recipes - Salad - All Recipes
		Lime gelatin is dissolved in pear juice and then folded into beaten cream cheese and chilled.
		There 's a gelatin and strawberry layer, a creamy cream cheese and whipped cream layer, and finally a crushed and sweetened baked pretzel layer.
		Cranberry and raspberry gelatin are cooked up with pineapple syrup and water and then poured over a bowl of cranberry sauce, crushed pineapple, apples and walnuts.
	allrecipes.com /Recipes/Salad/Dessert-and-Gelatin (0 words)

	FEMA For Kids: Tasty Quake Activity (Site not responding. Last check: )
		Empty the gelatin dessert and the unflavored gelatin into the baking pan.
		Add the boiling water and stir until all the powder is dissolved.
		Gently tap the side of the gelatin pan.
	www.fema.gov /kids/tastyeq.htm (243 words)

	Tips and tricks with Jell-O Gelatin Dessert
		Except for the first layer, the gelatin mixtures should be cool and slightly thickened before being poured into mold -- if mixture is warm, it may soften the layer beneath and mix- tures may run or mix together.
		To use ice and water mixture, dissolve Jell-O Gelatin in boiling water as directed on package; then substitute a mixture of ice cubes or crushed ice and water for the cold water, stirring until ice melts completely.
		If gelatin is firm, dip a small pointed knife in warm water and run tip of it around top edge of mold to loosen.
	cascade.mit.edu /cookbook/jello/tips.html (1453 words)

	Edible Bone Gelatin (Xiamen Xinwulong Gelatin Co., Ltd.,China (Mainland))
		Gelatin is regarded as a food ingredient rather than an additive and it is generally regarded as safe (GRAS).
		In 1993 the FDA reiterated the GRAS status of gelatin and stated that there was no objection to the use of gelatin from any source and any country provided that the hide from animals showing signs of neurological disease were excluded and also specified raw materials were excluded from the manufacturing process.
		It is also recognized that the processes of manufacturing gelatin make it virtually impossible for the survival of a defective prison, if it were present in the first place.
	gelatin.en.alibaba.com /product/0/51462928/Edible_Bone_Gelatin.html (342 words)

	There'll always be room for gelatin (Site not responding. Last check: )
		The only way to have a gelatin dessert before that was to leave it out on the porch during the winter.'' A personal favorite from his mother's church cookbook is Seafoam Salad, made with lime Jell-O, canned pears, cream cheese, and Dream Whip.
		The representative said Jell-O brand gelatin was made not from the hooves and horns of animals but from their hides.
		This version uses unflavored gelatin and is lower in fat and lighter than the original, which calls for heavy cream, sour cream, and cream cheese.
	www.cookingatdebras.com /articles/article14_2-14-02.html (1101 words)

	The Dish on Dessert: Gelatin
		The product known as gelatin is produced by boiling animal bones and connetive tissue containing collagen in water or dilute acid.
		Gelatin is considered to be highly nutritious, even though it lacks several amino acids.
		Gelatin is present in many products like jams, jellies, and marshmallows.
	www.suite101.com /article.cfm/vegetarian_women/28837 (317 words)

	Gelatin (and dead horses)(Larry Lippman) (Site not responding. Last check: )
		There are four generally recognized grades of gelatin (edible, technical, photographic and pharmaceutical), ALL of which are extracted from animal products, most commonly skin, bones and "fleshings".
		Manufacture of gelatin is a multi-stage process, briefly described as follows in an example which uses bones as the raw material: 1.
		The resultant material is then hydrolized with dilute acid solution to form gelatin in a repeated series of extractions beginning at about 60 deg C and ending at about 100 deg C. The gelatin may be bleached with hydrogen peroxide or sulfur dioxide during these extraction stages.
	yarchive.net /chem/gelatin.html (394 words)

	Roadfood.com Forums - Help - 3 Layer gelatin dessert ?
		My mother used to make this wonderful three-layered gelatin dessert that she would buy in same area as Jello and puddings in the grocery store.
		Until today, I never heard of this dessert and really never would think of making it but now my curiosity is aroused.
		Royal Gelatin has been around a long time and was a rival to Jello.i have an old 1920s Royal Gelatin cookbook as well as several Jello books from the 1930s.Could it have been a recipe on a box of Knox's plain Geletaine?
	www.roadfood.com /Forums/topic.asp?TOPIC_ID=4384 (1627 words)

	Dessert First
		This type of dessert is a mainstay of French pâtisserie: layers of light, airy genoise layered with smooth, creamy mousse - the European equivalent of America's buttercream layer cakes, if you will.
		I will caution against using too much gelatin in the Bavarian; it's easy to panic if the mixture appears too soft and liquidy and attempt to remedy the situation by throwing in some more gelatin "just in case".
		The soufflé glacé is marvelous in itself, but it's possible with a little more effort to make it into a dessert, as Zuckerman does by pairing it with her chilled pineapple soup.
	dessertfirst.typepad.com (0 words)

	Holiday Recipes \| Graveyard Gelatin Dessert Recipe
		: boiling water into gelatin in medium bowl 2 minutes until completely dissolved.
		Add enough ice cubes to cold water to measure 1 1/2 cups.
		Spoon slightly thickened gelatin over cream cheese layer.
	www.cooksrecipes.com /holiday/graveyard_gelatin_dessert_recipe.html (153 words)

	Jellophile Vol. 5-B - FAQ
		Gelatine is made from animals used for food.
		And, the Knox "Fruit Juice Gelatine" recipe (on the side of the box) calls for 1 envelope of dry gelatine per 2 cups of liquid.
		By the time the gelatine itself is nice and firm, it's started to accumulate frost on the top; it will get kind of crunchy as the liquid freezes.
	www.boston-baden.com /hazel/Jello/jello5b.html (1613 words)

	A-A-20170A Dessert Powder, Gelatin and Plain, Edible, Gelatin.HTM
		The gelatin dessert powders and gelled desserts shall have a pleasing sweet flavor and aroma that is characteristic of the specific flavor.
		The gelatin dessert powders and plain edible gelatin shall be free-flowing, homogenous, free from lumps, specks, and graininess.
		The finished gelatin dessert powders and plain edible gelatin shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation.
	www.ams.usda.gov /fqa/aa20170a.htm (1693 words)

	Chef Andy's recipe index
		Substituting a mixture of fruit juice and whipped cream or dessert topping mix in place of the usual water gives Bavarian desserts a luscious, creamy texture.
		A spectacular dessert that fits busy schedules -- the gelatin for cubes may be made one day, remainder of dessert can wait until the next day.
		A bright, clear gelatin ring frames a whipped cream and fruit mixture.
	www.chefandy.com /recipes.html (0 words)

	Qwiggle JELL-O Gelatin dessert Realistic Body Parts Molds
		Making your own edible JELL-O®; or dessert gelatin body part is as easy as picking your favorite body part mold.
		These JELL-O®; or dessert gelatin body part molds are so realistic, that some of them have been used for medical demonstrations.
		As a general rule, children should be 9 or older to use gelatin molds.
	www.yankeehalloween.com /qwiggle.html (1871 words)

	ScienceDaily: Purdue Students Win $4,500 For Vegetarian Gelatin Dessert
		Junior Ryan Howard and sophomore Faye Mulvaney, both of Indianapolis, developed "NuSoy Gel," a gelatin soy protein dessert that can replace Jell-O, that quivering dessert that is a staple at potluck suppers and family gatherings.
		Gelatin is typically made from the animal protein collagen, which is extracted from skin, bone and connective tissue of food animals.
		The new vegetarian dessert is made from a gel base made of water, fructose, high-gelling soy protein and carrageenan, which is made from seaweed.
	www.sciencedaily.com /releases/1999/05/990512074850.htm (1133 words)

	Frosted Fruit Gelatin Dessert
		In a small saucepan, sprinkle remaining gelatin over cold water; let stand for 1 minute.
		Cook over low heat, stirring until gelatin is completely dissolved.
		For topping, in a small saucepan, sprinkle reserved gelatin over remaining cranberry juice; let stand for 1 minute.
	mysite.verizon.net /vze7droh/id271.html (133 words)

	Using Gelatin in the Home (Site not responding. Last check: )
		Remove the mould containing the clear gelatin mixture from the refrigerator—it should now have set to a firm, clear jelly.
		Using the paring knife, cut a small inverted cone shape in the centre of the clear jelly.
		Dessert by Lourdes Reyes Rosas; Photos by Craig Gustafson (American Cake Decorating).
	www.gmap-gelatin.com /feature3.html (206 words)

	Sugar Free Gelatin Dessert \| Royal \| Walgreens
		To unmold, loosen edges of gelatin from mold with tip of knife; dip mold just to rim in warm water for 5 to 10 seconds.
		Drain well and add up to 1-1/2 cups when chilled gelatin is slightly thickened.
		Caution: Gelatin will not set if fresh or frozen pineapple, mango, guava, fig, papaya, gingerroot or kiwi fruit or juice is added.
	www.walgreens.com /store/product.jsp?CATID=100688&id=prod394381 (152 words)

	Real Jell-O: The Splendid Table Recipe Box
		A homemade gelatin dessert without artificial flavors and synthetic dyes is a great thing that almost nobody gets to experience anymore.
		For a thicker, less limpid gelatin, puree the fruit in a food processor, strain out any seeds, and use the puree instead of juice.
		Pour 1/2 cup of the fruit juice into a medium glass bowl or measuring cup and sprinkle the gelatin over it.
	splendidtable.publicradio.org /recipes/dessert_gelatin.shtml (341 words)

	Amazon.com: Kraft Jell-O X-Treme Gelatin Dessert, Green Apple, 3-Ounce Boxes (Pack of 24): Grocery (Site not responding. Last check: )
		Today, Jell-O gelatin is the world's most popular prepared dessert, selling over 300 million boxes every year.
		Nine boxes of Jell-O gelatin are sold every second in the United States.
		Three years later, Woodward launched the advertising campaign, "America's most favorite Dessert" for Jell-O. Today, Jell-O, which now includes pudding and other desserts, is a member of the Kraft family of brands.
	www.amazon.com /Jell-O-X-Treme-Gelatin-Dessert-3-Ounce/dp/B000E1DS6S (1194 words)

	Press Experience Grapefruit Recap: PastryScoop.com chocolate and dessert recipes and baking tips for pastry chefs and ...
		Guests arrived at 12:30PM and were greeted with Riomosas (made with freshly squeezed Rio Star grapefruit and Champagne) and noshed on hors d'oeuvres of scallop and grapefruit ceviche, smoked duck with grapefruit gelée with sweet onions on brioche, and crispy coconut shrimp with spicy grapefruit dipping sauce.
		For the powdered gelatin, add just enough cold water to the powdered gelatin so that the liquid is completely absorbed.
		Add the softened gelatin and stir until gelatin is completely dissolved.
	www.pastryscoop.com /press_texasweet1204.html (564 words)

	Dessert Library: Ambrosia Gelatin Mold
		This reminds me of the jello desserts I had as a child.
		Set bowl with gelatin in ice bath and stir occasionally with a rubber spatula until mixture is thickened.
		Remove bowl of gelatin and fold in remaining ingredients.
	www.homeschoolzone.com /m2m/recipes/ambrosia-gelatin.htm (297 words)

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