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Gelatin plates for cooking
.Gelatin (spelled "gelatine" in Commonwealth countries, from the French gélatine) is a translucent, colorless,brittle, nearly tasteless solid substance, derived from the collagen inside animals' skin and bones.^ Gelatin Gelatin (also gelatine , from French gélatine ) is a translucent, colorless, brittle, nearly tasteless solid substance , extracted from the collagen inside animals' connective tissue.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ Gelatin is a protein substance derived from collagen and found in the skin and bones of animals.

^ Gelatin is a kind of ramification extracted from animal skins & bones.
  • Gelatin, China Gelatin, Gelatin Manufacturers, China Gelatin Suppliers 21 January 2010 21:10 UTC www.made-in-china.com [Source type: FILTERED WITH BAYES]

.It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing.^ It is commonly used as a gelling agent.
  • Gelatin | Fooducate 21 January 2010 21:10 UTC www.fooducate.com [Source type: FILTERED WITH BAYES]

^ It has been commonly used as a gelling agent in food , pharmaceutical , photography , and cosmetic manufacturing .
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

^ It has been commonly used as an emulsifier in food, pharmaceutical , photography, and cosmetic manufacturing.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

.Substances containing gelatin or functioning in a similar way are called gelatinous.^ Substances containing gelatin or functioning in a similar way are called gelatinous .
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ The gel made this way is called gelatin .
  • CHEMTUTOR MATERIALS 21 January 2010 21:10 UTC chemtutor.com [Source type: FILTERED WITH BAYES]

^ All gelatin-containing products require that the gelatin be dissolved during processing, in order for it to be functional.
  • Process for manufacture of aerated confections with dry blend of sugar and gelatin - Patent 7329428 21 January 2010 21:10 UTC www.freepatentsonline.com [Source type: Reference]

.Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff, with E number E441. It is found in some "gummy" candies as well as other products such as marshmallows, gelatin dessert, and some low-fat yoghurt.^ Gelatin is an irreversibly hydrolyzed form of collagen.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ It is well known that gelatin is a product of the structural and chemical degradation of collagen.
  • The structure and properties of solid gelatin and the principles of their modification 21 January 2010 21:10 UTC albumen.conservation-us.org [Source type: Academic]

^ Gelatin is classified as a foodstuff and has E441 E number .
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

.Some dietary or religious customs forbid the use of gelatin from certain animal sources, and medical issues may limit or prevent its consumption by certain people.^ Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues, organs, and some intestines of animals such as the domesticated cattle, and horses.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues, organs, and some intestines of animals such as the domesticated cattle , and horses .
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

^ All have been purified, some have been processed, but nevertheless the raw material used is of either marine, plant, animal or microbial origin.
  • blog.khymos.org » - dedicated to molecular gastronomy 21 January 2010 21:10 UTC blog.khymos.org [Source type: FILTERED WITH BAYES]

.Gelatin is a protein produced by partial hydrolysis of collagen extracted from the boiled bones, connective tissues, organs and some intestines of animals such as domesticated cattle, pigs, and horses.^ Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues, organs, and some intestines of animals such as the domesticated cattle, and horses.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ Gelatin is obtained by the hydrolysis of collagen which is the principal protein found in skin and   .

^ Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues, organs, and some intestines of animals such as the domesticated cattle , and horses .
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

.The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily.^ The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ The intermolecular and intramolecular bonds which stabilize insoluble collagen rendering it insoluble must be broken, and the hydrogen bonds which stabilize the collagen helix must also be broken .
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

^ The intermolecular and intramolecular bonds which stabilize insoluble collagen rendering it insoluble must be broken, and the hydrogen bonds which stabilize the collagen helix must also be broken [1] .
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

.Gelatin melts to a liquid when heated and solidifies when cooled again.^ Gelatin melts when heated and solidifies when cooled again.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

^ The hot liquid slurry of sugar:gelatin:TSPP was added to the cooked-cooled mixture of corn syrup, dextrose, and water.
  • Process for manufacture of aerated confections with dry blend of sugar and gelatin - Patent 7329428 21 January 2010 21:10 UTC www.freepatentsonline.com [Source type: Reference]

^ Figure 10 Dilatometric curves for a cold gelatin film on heating under the load of 160 (1)and 425 (2) g mm -2 and on cooling after the removal of load (1', 2') .
  • The structure and properties of solid gelatin and the principles of their modification 21 January 2010 21:10 UTC albumen.conservation-us.org [Source type: Academic]

.Together with water, it forms a semi-solid colloid gel.^ Together with water, it forms a semi-solid colloid gel .
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ It melts when water is added and dissolves in hot water to form a solution that sets to a gel on cooling."
  • Muttaqun OnLine - Gelatin: According to Quran and Sunnah 21 January 2010 21:10 UTC muttaqun.com [Source type: Original source]

^ However, if water containing 0.5 % gelatin is frozen, the water will freeze as millions of small discrete crystals, instead of forming a single solid block of ice.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

.Gelatin forms a solution of high viscosity in water, which sets to a gel on cooling, and its chemical composition is, in many respects, closely similar to that of its parent collagen.^ Gelatin forms a solution of high viscosity in water, which sets to a gel on cooling, and its chemical composition is, in many respects, closely similar to that of its parent collagen.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ Gelatin is an irreversibly hydrolyzed form of collagen.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ The viscosity of the gelatin/water mixture increases with concentration and when kept cool (≈ 4 °C).
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

[1] .Gelatin solutions show viscoelastic flow and streaming birefringence.^ Gelatin solutions show viscoelastic flow and streaming birefringence .
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

.If gelatin is put into contact with cold water, some of the material dissolves.^ If gelatin is put into contact with cold water, some of the material dissolves.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

^ Soak gelatine in cold water.
  • blog.khymos.org » - dedicated to molecular gastronomy 21 January 2010 21:10 UTC blog.khymos.org [Source type: FILTERED WITH BAYES]

^ Dissolve lime gelatin in 1 cup hot water and add 3/4 cup cold water.
  • Christmas Gelatin Salad 21 January 2010 21:10 UTC www.thriftyfun.com [Source type: General]

.The solubility of the gelatin is determined by the method of manufacture.^ The solubility of the gelatin is determined by the method of manufacture.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ No BSE prions could be detected in the gelatin produced by several manufacturing methods.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

.Typically, gelatin can be dispersed in a relatively concentrated acid.^ Typically, gelatin can be dispersed in a relatively concentrated acid.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ The resulting syrup is concentrated, cooled and then mixed with an aqueous dispersion of a colloid, such as gelatin.
  • Process for manufacture of aerated confections with dry blend of sugar and gelatin - Patent 7329428 21 January 2010 21:10 UTC www.freepatentsonline.com [Source type: Reference]

.Such dispersions are stable for 10–15 days with little or no chemical changes and are suitable for coating purposes or for extrusion into a precipitating bath.^ Such dispersions are stable for 10-15 days with little or no chemical changes and are suitable for coating purposes or for extrusion into a precipitating bath.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ He writes (at the beginning of his aforementioned responsum): It is clear that gelatin derived from bones9 is not a "new creation" which has changed from one form into another by a chemical process.
  • Gel-Caps and Gelatin 21 January 2010 21:10 UTC www.koltorah.org [Source type: Original source]

^ We say that a physical change is one in which there is no change in the chemical makeup of the reactant and the original reactant(s) may be reclaimed by a physical process.
  • CHEMTUTOR MATERIALS 21 January 2010 21:10 UTC chemtutor.com [Source type: FILTERED WITH BAYES]

.Gelatin is also soluble in most polar solvents.^ Gelatin is also soluble in most polar solvents.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

.Gelatin gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration and the lower limit, the freezing point at which ice crystallizes.^ Gelatin gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration and the lower limit, the ice point at which ice crystallizes.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ Sufficient gelatin (two to three percent by weight) will “freeze” the cooling liquid into a gel, and then it’s Hubcap City, baby!
  • Fun with gelatin — Gell-O :: by Hank Sawtelle :: Culinate 21 January 2010 21:10 UTC www.culinate.com [Source type: General]

^ When cooled below the gelatin melting point (about 100 degrees Fahrenheit), the gelatin molecules actually start to bond together again, but not as tightly as in their old collagen days.
  • Fun with gelatin — Gell-O :: by Hank Sawtelle :: Culinate 21 January 2010 21:10 UTC www.culinate.com [Source type: General]

.The mechanical properties are very sensitive to temperature variations, previous thermal history of the gel, and time.^ The mechanical properties are very sensitive to temperature variations, previous thermal history of the gel, and time.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ Gelatin (2) forms thermally reversible gels with water, and the gel melting temperature ( <35°C) is below body temperature, which gives gelatin products unique organoleptic properties and flavour release.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ This mainly refers to the effects of plasticizers on gelatin transition temperatures and mechanical properties, in particular, on gelatin resistance to impact.
  • The structure and properties of solid gelatin and the principles of their modification 21 January 2010 21:10 UTC albumen.conservation-us.org [Source type: Academic]

.The viscosity of the gelatin/water mixture increases with concentration and when kept cool (≈ 4 °C).^ The viscosity of the gelatin/water mixture increases with concentration and when kept cool (≈ 4 °C).
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

^ As soon as gelatin undergoes transformation to the rubbery state (at ~210°C) and its viscosity decreases, its liability to thermal destruction and, in the presence of air, thermo-oxidative destruction increases.
  • The structure and properties of solid gelatin and the principles of their modification 21 January 2010 21:10 UTC albumen.conservation-us.org [Source type: Academic]

^ Table 2 Mechanical properties of gelatin films obtained from gels formed in water-formamide mixtures .
  • The structure and properties of solid gelatin and the principles of their modification 21 January 2010 21:10 UTC albumen.conservation-us.org [Source type: Academic]

Contents

Production

Materials Used in Gelatin Production.svg
Gelatin Production by Geography.svg
.The worldwide production amount of gelatin is about 300,000 tons per year (roughly 600 million lb) [2].^ The worldwide production amount of gelatin is about 300,000 tons per year (roughly 600 million lbs.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ By 2006, Kellogg’s was selling over $400 Million worth of Pop-Tart products a year.
  • Gelatin | Fooducate 21 January 2010 21:10 UTC www.fooducate.com [Source type: FILTERED WITH BAYES]

^ Several years ago Knox Gelatin introduced a new product named Nutrajoint with great fanfare.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

.On a commercial scale, gelatin is made from by-products of the meat and leather industry.^ On a commercial scale, gelatin is made from by-products of the meat and leather industry, mainly pork skins, pork and cattle bones, or split cattle hides.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

^ Recently, by-products of the fishery industry began to be considered as raw material for gelatin production because they eliminate most of the religious obstacles surrounding gelatin consumption .
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

^ Gelatin is derived on a commercial scale in the United States today from, (in order of predominance), pigskins, cattle bones, and cattle hides.
  • Frequently Asked Questions - FOOD INGREDIENTS -- The Vegetarian Resource Group 21 January 2010 21:10 UTC www.vrg.org [Source type: FILTERED WITH BAYES]

.Recently, fish by-products have also been considered because they eliminate some of the religious obstacles surrounding gelatin consumption [3].^ Recently, by-products of the fishery industry began to be considered as raw material for gelatin production because they eliminate most of the religious obstacles surrounding gelatin consumption .
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

^ Because of gelatin's absorptive properties, some researchers believe it can hinder digestion.

^ However, if they are rendered fit to be eaten, such as in a food product containing bone gelatin, the biblical prohibition of Yotzei Min Ha-tamei, Tamei applies.
  • Gel-Caps and Gelatin 21 January 2010 21:10 UTC www.koltorah.org [Source type: Original source]

.Gelatin is derived mainly from pork skins, pork and cattle bones, or split cattle hides; contrary to popular belief, horns and hooves are not used.^ Kosher gelatin can be made with fish bones, and/or beef or pork skins.
  • Frequently Asked Questions - FOOD INGREDIENTS -- The Vegetarian Resource Group 21 January 2010 21:10 UTC www.vrg.org [Source type: FILTERED WITH BAYES]

^ On a commercial scale, gelatin is made from by-products of the meat and leather industry, mainly pork skins, pork and cattle bones, or split cattle hides.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ Contrary to popular belief, horns and hooves are not used.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

[4] .The raw materials are prepared by different curing, acid, and alkali processes which are employed to extract the dried collagen hydrolysate.^ The raw materials are prepared by different curing, acid, and alkali processes which are employed to extract the dried collagen hydrolysate.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ Raw material preparation for extraction is done by three different methods: acid , alkali , and enzymatic treatments.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ The Halachic Status of Gelatin The McGraw-Hill Encyclopedia of Science and Technology (1992) defines gelatin as "a protein extracted after partial hydrolysis of collagenous raw material from the skin, white connective tissue, and bone of animals."
  • Gel-Caps and Gelatin 21 January 2010 21:10 UTC www.koltorah.org [Source type: Original source]

.These processes [5] may take up to several weeks, and differences in such processes have great effects on the properties of the final gelatin products [6].^ These processes may take up to several weeks, and differences in such processes have great effects on the properties of the final gelatin products [4] .
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ These processes may take up to several weeks, and differences in such processes have great effects on the properties of the final gelatin products .
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

^ Time required for enzymatic treatment is short, the yield is almost 100% in enzymatic treatment, the purity is also higher, and the physical properties of the final gelatin product are better.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

.Gelatin can also be prepared at your own home.^ Gelatin can also be prepared at home.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ Making your own edible JELL-O® or dessert gelatin body part is as easy as picking your favorite body part mold.
  • Qwiggle Realistic BODY PARTS Molds from JELL-O Gelatin dessert 21 January 2010 21:10 UTC www.yankeehalloween.com [Source type: General]

^ This disclosure notes that cold-water-solubility is a property desired for gelatin dessert mixes, in order to permit ease of home preparation.
  • Process for manufacture of aerated confections with dry blend of sugar and gelatin - Patent 7329428 21 January 2010 21:10 UTC www.freepatentsonline.com [Source type: Reference]

.Boiling certain cartilaginous cuts of meat or bones will result in gelatin being dissolved into the water.^ However, in the initial processing, boiling water is used to dissolve the gelatin.
  • Process for manufacture of aerated confections with dry blend of sugar and gelatin - Patent 7329428 21 January 2010 21:10 UTC www.freepatentsonline.com [Source type: Reference]

^ Boiling certain cartilaginous cuts of meat or bones will result in gelatin being dissolved into the water.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ 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 encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

.Depending on the concentration, the resulting broth (when cooled) will naturally form a jelly or gel.^ Gel : Jelly like material formed by the coagulation of a liquid.
  • Lamas Beauty Health and Beauty Glossary Section G 21 January 2010 21:10 UTC www.lamasbeauty.com [Source type: Reference]

^ The resulting syrup is concentrated, cooled and then mixed with an aqueous dispersion of a colloid, such as gelatin.
  • Process for manufacture of aerated confections with dry blend of sugar and gelatin - Patent 7329428 21 January 2010 21:10 UTC www.freepatentsonline.com [Source type: Reference]

.This process, for instance, may be used for the pot-au-feu dish.^ This process, for instance, may be used for the pot-au-feu dish.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

.While there are many processes whereby collagen can be converted to gelatin, they all have several factors in common.^ While there are many processes whereby collagen can be converted to gelatin, they all have several factors in common.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ There are basically two processes by which collagen is processed to gelatin:     .
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ The collagen is then denatured and converted to gelatin by heating, as with the acid process.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

.The intermolecular and intramolecular bonds which stabilize insoluble collagen rendering it insoluble must be broken, and the hydrogen bonds which stabilize the collagen helix must also be broken [1].^ The intermolecular and intramolecular bonds which stabilize insoluble collagen rendering it insoluble must be broken, and the hydrogen bonds which stabilize the collagen helix must also be broken .
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

^ The intermolecular and intramolecular bonds which stabilize insoluble collagen rendering it insoluble must be broken, and the hydrogen bonds which stabilize the collagen helix must also be broken [1] .
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

The manufacturing processes of gelatin consists of three main stages:
  1. Pretreatments to make the raw materials ready for the main extraction step and to remove impurities which may have negative effects on physiochemical properties of the final gelatin product,
  2. The main extraction step, which is usually done with hot water or dilute acid solutions as a multi-stage extraction to hydrolyze collagen into gelatin, and finally,
  3. The refining and recovering treatments including filtration, clarification, evaporation, sterilization, drying, rutting, grinding, and sifting to remove the water from the gelatin solution, to blend the gelatin extracted, and to obtain dried, blended and ground final product.

Pretreatments

.If the physical material that will be used in production is derived from bones, dilute acid solutions should be used to remove calcium and similar salts.^ If the fiscal material which will be used in production is bones, dilute acid solutions should be used to remove calcium and similar salts.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ It is a calcium salt of lactic acid.
  • Frequently Asked Questions - FOOD INGREDIENTS -- The Vegetarian Resource Group 21 January 2010 21:10 UTC www.vrg.org [Source type: FILTERED WITH BAYES]

^ If the physical material which will be used in production is bones, dilute acid solutions should be used to remove calcium and similar salts.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

.Hot water or several solvents may be used for degreasing.^ Even if the finger severed from the user's half-decomposed corpse, the attacker may use, for the wrong purpose, a scientific crime detection technique to clarify its fingerprint.
  • Impact of Artificial "Gummy" Fingers on Fingerprint Systems 21 January 2010 21:10 UTC www.cryptome.org [Source type: FILTERED WITH BAYES]

^ Using the dynamic viscosity of solution ( η ) and that of pure solvent ( η o ), several dimensionless parameters may be calculated.
  • Comparison Between Gamma and Beta Irradiation Effects on Hydroxypropylmethylcellulose and Gelatin Hard Capsules 21 January 2010 21:10 UTC www.aapspharmscitech.org [Source type: Academic]

^ Leaves bought in jars should be soaked briefly in hot water and rinsed well before using.
  • Culinary Dictionary, Food Dictionary, Culinary Glossary - G 21 January 2010 21:10 UTC whatscookingamerica.net [Source type: FILTERED WITH BAYES]

.Maximum fat content of the material should not exceed 1% before the main extraction step.^ Maximum fat content of the material should not exceed 1% before the main extraction step.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ Enzymatic treatments used for preparing raw material for the main extraction step are relatively new.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ If the raw material is hides and skin, size reduction, washing, removing hair from the hides, and degreasing are the most important pretreatments used to make the hides and skins ready for the main extraction step.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

.If the raw material is hides and skin, size reduction, washing, removing hair from the hides, and degreasing are the most important pretreatments used to make the hides and skins ready for the main extraction step.^ Enzymatic treatments used for preparing raw material for the main extraction step are relatively new.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ If the raw material is hides and skin, size reduction, washing, removing hair from the hides, and degreasing are the most important pretreatments used to make the hides and skins ready for the main extraction step.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ This extraction is one of the most important steps in gelatin production.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

.Raw material preparation for extraction is done by three different methods: acid, alkali, and enzymatic treatments.^ Raw material preparation for extraction is done by three different methods: acid , alkali , and enzymatic treatments.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ Enzymatic treatments used for preparing raw material for the main extraction step are relatively new.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ After preparation of the raw material, i.e., reducing crosslinkages between collagen components and removing some of the impurities such as fat and salts, partially purified collagen is converted into gelatin by extraction with either water or acid solutions at appropriate temperatures.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

.Acid treatment is especially suitable for less fully crosslinked materials such as pig skin collagen.^ Acid treatment is especially suitable for less fully crosslinked materials such as pig skin collagen.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ Alkali treatment is suitable for more complex collagen as being in bovine hides.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ The gelatin which was mentioned in the question may originate from the skin, muscles and bones of haraam animals such as pigs.
  • Muttaqun OnLine - Gelatin: According to Quran and Sunnah 21 January 2010 21:10 UTC muttaqun.com [Source type: Original source]

.Pig skin collagen is less complex than the collagen found in bovine hides.^ Pig skin collagen is less complex than the collagen found in bovine hides.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ The alkali process (studied in detail by Cole and Roberts (10)) is used on bovine hide and collagen sources where the animals are relatively old at slaughter.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ Alkali treatment is suitable for more complex collagen as being in bovine hides.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

Acid treatment is faster than alkali treatment and normally requires 10 to 48 hours. Alkali treatment is suitable for more complex collagen, e.g., the collagen found in bovine hides. .This process requires longer time, normally several weeks.^ This process requires longer time, normally several weeks.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ These processes may take up to several weeks, and differences in such processes have great effects on the properties of the final gelatin products [4] .
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ By utilizing the process of the invention, one can achieve the aforementioned advantages, importantly including the product improvements and the ability to hold the gelatin solution for longer periods of time.
  • Process for manufacture of aerated confections with dry blend of sugar and gelatin - Patent 7329428 21 January 2010 21:10 UTC www.freepatentsonline.com [Source type: Reference]

.The purpose of the alkali treatment is to destroy certain chemical crosslinkages still present in collagen.^ The purpose of the alkali treatment is to destroy certain chemical crosslinkages still present in collagen.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ Alkali treatment is suitable for more complex collagen as being in bovine hides.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

.The gelatin obtained from acid treated raw material has been called type-A gelatin, and the gelatin obtained from alkali treated raw material is referred to as type-B gelatin.^ In this paper we are using the word " gummy " to refer not a sol but a gel of gelatinous materials.
  • Impact of Artificial "Gummy" Fingers on Fingerprint Systems 21 January 2010 21:10 UTC www.cryptome.org [Source type: FILTERED WITH BAYES]

^ These gelatin types have different properties which can be used to provide the porous material with various properties.
  • POROUS GELATIN MATERIAL, GELATIN STRUCTURES, METHODS FOR PREPARATION OF THE SAME AND USES THEREOF - Patent application 21 January 2010 21:10 UTC www.faqs.org [Source type: Reference]

^ For example, gelatin, i.e., an ingredient of gummies, and soft plastic materials are easy to obtain at grocery stores and hobby shops, respectively.
  • Impact of Artificial "Gummy" Fingers on Fingerprint Systems 21 January 2010 21:10 UTC www.cryptome.org [Source type: FILTERED WITH BAYES]

.Enzymatic treatments used for preparing raw material for the main extraction step are relatively new.^ All have been purified, some have been processed, but nevertheless the raw material used is of either marine, plant, animal or microbial origin.
  • blog.khymos.org » - dedicated to molecular gastronomy 21 January 2010 21:10 UTC blog.khymos.org [Source type: FILTERED WITH BAYES]

^ Hard capsules used in pharmaceutics, health food, and herbal preparations could be radiated to sanitize the products in the final step of manufacturing process.
  • Comparison Between Gamma and Beta Irradiation Effects on Hydroxypropylmethylcellulose and Gelatin Hard Capsules 21 January 2010 21:10 UTC www.aapspharmscitech.org [Source type: Academic]

^ The term “new” includes hydrocolloids such as xanthan which is a result of relatively recent research, but also hydrocolloids such as agar which has been unknown in western cooking, but used in Asia for decades.
  • blog.khymos.org » - dedicated to molecular gastronomy 21 January 2010 21:10 UTC blog.khymos.org [Source type: FILTERED WITH BAYES]

Enzymatic treatments have some advantages in contrast to alkali treatment. .Time required for enzymatic treatment is short, the yield is almost 100% in enzymatic treatment, the purity is also higher, and the physical properties of the final gelatin product are better.^ Time required for enzymatic treatment is short, the yield is almost 100% in enzymatic treatment, the purity is also higher, and the physical properties of the final gelatin product are better.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ Gelatin (2) forms thermally reversible gels with water, and the gel melting temperature ( <35°C) is below body temperature, which gives gelatin products unique organoleptic properties and flavour release.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ The most common use of gelatin is for its thermally reversible gelling properties with water, for example, the production of table jellies.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

Extraction

.After preparation of the raw material, i.e., reducing crosslinkages between collagen components and removing some of the impurities such as fat and salts, partially purified collagen is converted into gelatin by extraction with either water or acid solutions at appropriate temperatures.^ If gelatin is put into contact with cold water, some of the material dissolves.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ After preparation of the raw material, i.e., reducing crosslinkages between collagen components and removing some of the impurities such as fat and salts, partially purified collagen is converted into gelatin by extraction with either water or acid solutions at appropriate temperatures.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ Some ionic materials, such as acetic acid, are only partly ionized in water.
  • CHEMTUTOR MATERIALS 21 January 2010 21:10 UTC chemtutor.com [Source type: FILTERED WITH BAYES]

.All industrial processes are based on neutral or acid pH values because though alkali treatments speed up conversion, they also promote degradation processes.^ Also, they sometimes participate on this forum (I know I've seen them, I'm just too lazy too look them up, though...
  • Clarifying juices and broths using gelatin - eG Forums 21 January 2010 21:10 UTC forums.egullet.org [Source type: General]

^ The resulting gelatin has an isoionic point of 7 to 9 based on the severity and duration of the acid processing of the collagen which causes limited hydrolysis of the asparagine and glutamine amino acid side chains.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ The solution of carbon dioxide in water can neutralize a base, so it is appropriate to call it 'carbonic acid,' but there is no compound that can be isolated.
  • CHEMTUTOR MATERIALS 21 January 2010 21:10 UTC chemtutor.com [Source type: FILTERED WITH BAYES]

.Acid extract conditions are extensively used in the industry but the degree of acid varies with different processes.^ These gelatin types have different properties which can be used to provide the porous material with various properties.
  • POROUS GELATIN MATERIAL, GELATIN STRUCTURES, METHODS FOR PREPARATION OF THE SAME AND USES THEREOF - Patent application 21 January 2010 21:10 UTC www.faqs.org [Source type: Reference]

^ "Benzoic acid is used widely in the food industry as a preservative.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

^ The acid process (studied in detail by Reich (9)) is mainly used with pigskin and fish skin and sometimes bone raw materials.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

This extraction step is a multi stage process, and the extraction temperature is usually increased in later extraction steps. This procedure ensures the minimum thermal degradation of the extracted gelatin.

Recovery

.This process includes several steps such as filtration, evaporation, sterilization, drying, grinding, and sifting.^ Thereafter the process is the same as for the acid process - vacuum evaporation, filtration, gelation, drying, grinding and blending.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

.These operations are concentration-dependent and also dependent on the particular gelatin used.^ The only other animal product containing hydroxyproline is elastin and then at a very much lower concentration, so hydroxyproline is used to determine the collagen or gelatin content of foods.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ These gelatin types have different properties which can be used to provide the porous material with various properties.
  • POROUS GELATIN MATERIAL, GELATIN STRUCTURES, METHODS FOR PREPARATION OF THE SAME AND USES THEREOF - Patent application 21 January 2010 21:10 UTC www.faqs.org [Source type: Reference]

^ A LOT more strength than one sheet) First of all...It all depends on the strength of the sheet gelatin you're using.
  • Gelatin Conversion - eG Forums 21 January 2010 21:10 UTC forums.egullet.org [Source type: General]

.Gelatin degradation should be avoided and minimized, therefore the lowest temperature possible is used for the recovery process.^ The realistic body part molds and gelatin process can cause injury if used carelessly.
  • Qwiggle Realistic BODY PARTS Molds from JELL-O Gelatin dessert 21 January 2010 21:10 UTC www.yankeehalloween.com [Source type: General]

^ However, because manufactured gelatin contains small amounts of MSG, it should be avoided by those who are sensitive to it.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

^ I should therefore emphasize that molecular gastronomy is not limited to the use of hydrocolloids and that it is not the intention of this collection of recipes to define molecular gastronomy .
  • blog.khymos.org » - dedicated to molecular gastronomy 21 January 2010 21:10 UTC blog.khymos.org [Source type: FILTERED WITH BAYES]

.Most recoveries are rapid, with all of the processes being done in several stages to avoid extensive deterioration of the peptide structure.^ Far from being a jiggling blob of all-natural Jello, this matrix is highly structured with complex proteins and sugars.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

.A deteriorated peptide structure would result in a low gelling strength, which is not generally desired.^ Competition between gelatin and glucose polymers for water in low water content products can result in, at worst, precipitation of the gelatin and at best a marked loss in gelling properties or hardness of the product.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

Edible gelatins

.Household gelatin comes in the form of sheets, granules, or powder.^ I got all excited about trying sheet gelatin and then every single recipe calling for gelatin I wanted to try called for powder.
  • How To Use Gelatin - David Lebovitz 21 January 2010 21:10 UTC www.davidlebovitz.com [Source type: General]

^ By Barbra on April 5, 2009 8:40 AM It's true: My head has exploded trying to perform the high level calculus necessary to convert powdered gelatin to sheet.
  • How To Use Gelatin - David Lebovitz 21 January 2010 21:10 UTC www.davidlebovitz.com [Source type: General]

^ Today gelatin is usually available in granular powder form, although in Europe, sheet gelatin is still available.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

.Instant types can be added to the food as they are; others need to be soaked in water beforehand.^ They are proteins added to foods as modifiers.
  • Frequently Asked Questions - FOOD INGREDIENTS -- The Vegetarian Resource Group 21 January 2010 21:10 UTC www.vrg.org [Source type: FILTERED WITH BAYES]

^ If they come from an animal which it is haraam for us to eat – such as pigs – then we look at whether they are used in foods or for other purposes.
  • Muttaqun OnLine - Gelatin: According to Quran and Sunnah 21 January 2010 21:10 UTC muttaqun.com [Source type: Original source]

^ If they are used in foods, e.g., pig fat (lard) is used in making sweets and other foods, this is haraam.
  • Muttaqun OnLine - Gelatin: According to Quran and Sunnah 21 January 2010 21:10 UTC muttaqun.com [Source type: Original source]

.Many vegetarians will not eat foods containing gelatin because it is made from animals.^ If it is made from the milk of an animal which we are permitted to eat, and it is known that it is made with rennet that has been derived from an animal slaughtered according to sharee’ah and it has not been mixed with any najaasah (impurity), then it may be eaten.
  • Muttaqun OnLine - Gelatin: According to Quran and Sunnah 21 January 2010 21:10 UTC muttaqun.com [Source type: Original source]

^ However, because manufactured gelatin contains small amounts of MSG, it should be avoided by those who are sensitive to it.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

^ The only other animal product containing hydroxyproline is elastin and then at a very much lower concentration, so hydroxyproline is used to determine the collagen or gelatin content of foods.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

Uses

.Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and non-food products: Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears and jelly babies.^ In confectionery, gelatin is used as the gelling binder in gummy products, wine gums etc.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ Such a food exists in gelatin."
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

^ The most common use of gelatin is for its thermally reversible gelling properties with water, for example, the production of table jellies.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

.Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yoghurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.^ Such a food exists in gelatin."
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

^ Foods produced in the West, such as gelatin .
  • Muttaqun OnLine - Gelatin: According to Quran and Sunnah 21 January 2010 21:10 UTC muttaqun.com [Source type: Original source]

^ Gelatin can also be used in cheese manufacture to improve yield and in the stabilisation of thickened cream.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

.Gelatin is used for the clarification of juices, such as apple juice, and of vinegar.^ Clarifying juices and broths using gelatin Can I get a clarification?
  • Clarifying juices and broths using gelatin - eG Forums 21 January 2010 21:10 UTC forums.egullet.org [Source type: General]

^ Accordingly, we use the terms " gummy " fingers to refer artificial fingers which are made of gelatin, since its toughness are nearly equal to gummies which are one kind of sweets, and also made of gelatin with some additives such as sugar and/or fruit juice.
  • Impact of Artificial "Gummy" Fingers on Fingerprint Systems 21 January 2010 21:10 UTC www.cryptome.org [Source type: FILTERED WITH BAYES]

^ Gelatin films shrink with great force on drying, hence such uses usually involve the addition of polyhydric alcohols to modify the adhesion and flexibility of the dry film.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

.Isinglass, from the swim bladders of fish, is still used as a fining agent for wine and beer.^ Isinglass is prepared from the bladder of the sturgeon fish.
  • Frequently Asked Questions - FOOD INGREDIENTS -- The Vegetarian Resource Group 21 January 2010 21:10 UTC www.vrg.org [Source type: FILTERED WITH BAYES]

^ Egg whites are used as a wine clarifying agent in France.
  • Clarifying juices and broths using gelatin - eG Forums 21 January 2010 21:10 UTC forums.egullet.org [Source type: General]

[7] .Beside hartshorn jelly, from deer antlers (hence the name "hartshorn"), isinglass was one of the oldest sources of gelatin.^ Also, for film forming, a gelatin with a high viscosity is preferred to one with a low viscosity, hence for hard capsules and in photography, ossein gelatin is preferred and commands a premium price.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ In theory there is no reason for excluding any collagen source from the manufacture of gelatin, but the ones above are the currently commercially available raw materials.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

.Gelatine was used for hardening paper in Colonial times.^ In this paper we are using the word " gummy " to refer not a sol but a gel of gelatinous materials.
  • Impact of Artificial "Gummy" Fingers on Fingerprint Systems 21 January 2010 21:10 UTC www.cryptome.org [Source type: FILTERED WITH BAYES]

^ We get Halal gelatin here nowadays (in Southeast Asia) because of the demand, but once upon a time all we could use were agar-agar.
  • How To Use Gelatin - David Lebovitz 21 January 2010 21:10 UTC www.davidlebovitz.com [Source type: General]

^ Finally, he makes a gelatin finger using the print on the PCB.  This also fools fingerprint detectors about 80% of the time.
  • Impact of Artificial "Gummy" Fingers on Fingerprint Systems 21 January 2010 21:10 UTC www.cryptome.org [Source type: FILTERED WITH BAYES]

Technical uses

.
Capsules made of gelatin.
  • Certain professional lighting equipment uses color gels to change the beam color.^ Gelatin is also used in hard and soft gel capsules for the pharmaceutical industry.
    • Frequently Asked Questions - FOOD INGREDIENTS -- The Vegetarian Resource Group 21 January 2010 21:10 UTC www.vrg.org [Source type: FILTERED WITH BAYES]

    ^ Gelatin's film forming properties are used in the manufacture of both hard and soft (pharmaceutical) capsules.
    • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

    ^ In this paper we are using the word " gummy " to refer not a sol but a gel of gelatinous materials.
    • Impact of Artificial "Gummy" Fingers on Fingerprint Systems 21 January 2010 21:10 UTC www.cryptome.org [Source type: FILTERED WITH BAYES]

    .These used to be made with gelatin, hence the term color gel.
  • Gelatin typically constitutes the shells of pharmaceutical capsules in order to make them easier to swallow.^ Gelatin is also used in hard and soft gel capsules for the pharmaceutical industry.
    • Frequently Asked Questions - FOOD INGREDIENTS -- The Vegetarian Resource Group 21 January 2010 21:10 UTC www.vrg.org [Source type: FILTERED WITH BAYES]

    ^ The gel made this way is called gelatin .
    • CHEMTUTOR MATERIALS 21 January 2010 21:10 UTC chemtutor.com [Source type: FILTERED WITH BAYES]

    ^ Also, for film forming, a gelatin with a high viscosity is preferred to one with a low viscosity, hence for hard capsules and in photography, ossein gelatin is preferred and commands a premium price.
    • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

    .Hypromellose is a vegan-acceptable alternative to gelatin, but is more expensive to produce.
  • Animal glues such as hide glue are essentially unrefined gelatin.
  • It is used to hold silver halide crystals in an emulsion in virtually all photographic films and photographic papers.^ And using more gelatin!
    • How To Use Gelatin - David Lebovitz 21 January 2010 21:10 UTC www.davidlebovitz.com [Source type: General]

    ^ Foods produced in the West, such as gelatin .
    • Muttaqun OnLine - Gelatin: According to Quran and Sunnah 21 January 2010 21:10 UTC muttaqun.com [Source type: Original source]

    ^ In this paper we are using the word " gummy " to refer not a sol but a gel of gelatinous materials.
    • Impact of Artificial "Gummy" Fingers on Fingerprint Systems 21 January 2010 21:10 UTC www.cryptome.org [Source type: FILTERED WITH BAYES]

    Despite some efforts, no suitable substitutes with the stability and low cost of gelatin have been found.
  • Used as a carrier, coating or separating agent for other substances; for example, it makes beta-carotene water-soluble thus imparting a yellow colour to any soft drinks containing beta-carotene.
  • Gelatin is closely related to bone glue and is used as a binder in match heads and sandpaper.
  • Cosmetics may contain a non-gelling variant of gelatin under the name hydrolyzed collagen.
  • As a surface sizing, it smooths glossy printing papers or playing cards and maintains the wrinkles in crêpe paper.

Other uses

.
  • Blocks of ballistic gelatin simulate muscle tissue as a standardized medium for testing firearms ammunition.
  • 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.^ However, in the initial processing, boiling water is used to dissolve the gelatin.
    • Process for manufacture of aerated confections with dry blend of sugar and gelatin - Patent 7329428 21 January 2010 21:10 UTC www.freepatentsonline.com [Source type: Reference]

    ^ Soak gelatine in cold water.
    • blog.khymos.org » - dedicated to molecular gastronomy 21 January 2010 21:10 UTC blog.khymos.org [Source type: FILTERED WITH BAYES]

    ^ Make 2 boxes of the gelatin, using 1 cup of hot and 1 cup of cold water.
    • Carolyn's Gelatin Cheesecake Recipe : Paula Deen : Food Network 21 January 2010 21:10 UTC www.foodnetwork.com [Source type: FILTERED WITH BAYES]

    It is frequently referred to as "knoxing," a reference to Knox brand gelatin.[8]
  • .
  • When added to boiling water and cooled, unflavored gelatin can make a home-made hair styling gel that is cheaper than many commercial hair styling products, but by comparison has a shorter shelf life (about a week) when stored in this form (usually in a refrigerator).^ Don't boil things made with gelatin.
    • How To Use Gelatin - David Lebovitz 21 January 2010 21:10 UTC www.davidlebovitz.com [Source type: General]

    ^ The gel made this way is called gelatin .
    • CHEMTUTOR MATERIALS 21 January 2010 21:10 UTC chemtutor.com [Source type: FILTERED WITH BAYES]

    ^ However, if water containing 0.5 % gelatin is frozen, the water will freeze as millions of small discrete crystals, instead of forming a single solid block of ice.
    • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

    .After being applied to scalp hair, it can be removed with rinsing and some shampoo.
  • It is commonly used as a biological substrate to culture adherent cells.
  • Also used by those who are sensitive to tannins (which can irritate the stomach) in teas, soups or brews.
  • It may be used as a medium with which to consume LSD.^ These particles have to some extent made it easier to culture surface-dependent cells on a large scale.
    • POROUS GELATIN MATERIAL, GELATIN STRUCTURES, METHODS FOR PREPARATION OF THE SAME AND USES THEREOF - Patent application 21 January 2010 21:10 UTC www.faqs.org [Source type: Reference]

    ^ This impression may be used as an artificial finger to deceive the system, if an attacker can make an impression without being lateral reversal.
    • Impact of Artificial "Gummy" Fingers on Fingerprint Systems 21 January 2010 21:10 UTC www.cryptome.org [Source type: FILTERED WITH BAYES]

    ^ In the present description the expression "carrier for cells" is intended to comprise carriers which can be used in culture of different cells and carriers which can be used for cells to achieve production of desirable substances.
    • POROUS GELATIN MATERIAL, GELATIN STRUCTURES, METHODS FOR PREPARATION OF THE SAME AND USES THEREOF - Patent application 21 January 2010 21:10 UTC www.faqs.org [Source type: Reference]

    .LSD in gelatin form is known as "windowpane" or "geltabs."
  • Gelatin is used to make the shells of paintballs, similar to the way pharmaceutical capsules are produced.
  • Gelatin is also used as an ingredient in implantable medical devices, such as in some bone void fillers.^ Also, for film forming, a gelatin with a high viscosity is preferred to one with a low viscosity, hence for hard capsules and in photography, ossein gelatin is preferred and commands a premium price.
    • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

    ^ This form of gelatin would have been rich in cartilage and bone and presumably provide a better amino acid profile than straight collagen.
    • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

    ^ Gelatin's film forming properties are used in the manufacture of both hard and soft (pharmaceutical) capsules.
    • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

    .Doctors should discuss this with their patients in cases where religious beliefs might be important.^ It is important that the acceptance rate for the cases from (2) to (5) should be evaluated if the system cannot perfectly reject artificial fingers.
    • Impact of Artificial "Gummy" Fingers on Fingerprint Systems 21 January 2010 21:10 UTC www.cryptome.org [Source type: FILTERED WITH BAYES]

    .January 2010" style="white-space:nowrap;">[citation needed]
  • Gelatin is also used in makeup applications.^ There seem to be two distinct styles among the work you have online, the black-and-white "people in motion" and the rather unique "gelatin" series.
    • Still Life with Gelatin | CreativePro.com 21 January 2010 21:10 UTC www.creativepro.com [Source type: General]

    The gelatin is often tinted in different colors to match the models natural skin tone.

Religion and gelatin substitutes

.Special kinds of gelatin indicate the specific animal origin that was used for its production.^ But, what about when a recipe says use 3(specific number no matter) sheets of gelatin and you just have powder?
  • Gelatin Conversion - eG Forums 21 January 2010 21:10 UTC forums.egullet.org [Source type: General]

^ I have a few questions about the use of gelatin in cake batter, specifically, in a Rosalyn Carter Strawberry Cake made from scratch where powdered gelatin is mixed with batter.
  • How To Use Gelatin - David Lebovitz 21 January 2010 21:10 UTC www.davidlebovitz.com [Source type: General]

^ Gelatin processing may serve as a good example of the production of polymer materials with specifically intended conformations of macromolecules.
  • The structure and properties of solid gelatin and the principles of their modification 21 January 2010 21:10 UTC albumen.conservation-us.org [Source type: Academic]

.For example, Muslim halal or Jewish kosher customs may require gelatin from sources other than pigs, from animals slaughtered ritually, or from fish.^ Halal , Knox , Kosher , sheet gelatin .
  • How To Use Gelatin - David Lebovitz 21 January 2010 21:10 UTC www.davidlebovitz.com [Source type: General]

^ The long gelatin molecules interfere with each other to thicken liquids (an effect similar to, but weaker than, starches).
  • Fun with gelatin — Gell-O :: by Hank Sawtelle :: Culinate 21 January 2010 21:10 UTC www.culinate.com [Source type: General]

^ The only other animal product containing hydroxyproline is elastin and then at a very much lower concentration, so hydroxyproline is used to determine the collagen or gelatin content of foods.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

.Hindu and Buddhist consumers may require animal product free alternatives.^ On the other hand, Subway recently announced in March 2007 that it has removed the L-cysteine from its otherwise animal product-free Carb Conscious Wrap.
  • Frequently Asked Questions - FOOD INGREDIENTS -- The Vegetarian Resource Group 21 January 2010 21:10 UTC www.vrg.org [Source type: FILTERED WITH BAYES]

^ Gelatin is always animal-derived although there are several all-vegetable gelatin alternatives available today that may be erroneously referred to as "vegetable gelatin" or something similar.
  • Frequently Asked Questions - FOOD INGREDIENTS -- The Vegetarian Resource Group 21 January 2010 21:10 UTC www.vrg.org [Source type: FILTERED WITH BAYES]

.An alternative source of gelatin substitutes could be natural gel sources such as agar-agar (a seaweed), carrageenan, pectin, or konjak.^ The kinetic nature of the helix formation process 25,46 necessitates storage of gelatin gels for a certain period of time prior to drying.
  • The structure and properties of solid gelatin and the principles of their modification 21 January 2010 21:10 UTC albumen.conservation-us.org [Source type: Academic]

^ Material for artificial fingers: "GELATINE LEAF" Solid gelatin sheet is used for ingredients for confectionery such gel foods as jellied meats.
  • Impact of Artificial "Gummy" Fingers on Fingerprint Systems 21 January 2010 21:10 UTC www.cryptome.org [Source type: FILTERED WITH BAYES]

^ The scientific utility of these methods comes mainly from the possibility they offer for elucidating the mechanism and nature of gel formation in gelatin 148-151 .
  • The structure and properties of solid gelatin and the principles of their modification 21 January 2010 21:10 UTC albumen.conservation-us.org [Source type: Academic]

However, alternative sources can be associated with health problems of their own (see for instance health concerns regarding carrageenan).

Medical and nutritional properties

Amino acid composition
.Although gelatin is 98-99% protein by dry weight, it has less nutritional value than many other protein sources.^ The researchers concluded, "these results suggest that gelatin has differential effects on bone mineral density and body weight in protein undernutrition."
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

^ A process according to claim 6 wherein the dry gelatin is granulated and has a particle size of less than 20 mesh.
  • Process for manufacture of aerated confections with dry blend of sugar and gelatin - Patent 7329428 21 January 2010 21:10 UTC www.freepatentsonline.com [Source type: Reference]

^ The gelatin processed in this manner undergoes less cis isomerization than occurs during conventional processing.
  • Process for manufacture of aerated confections with dry blend of sugar and gelatin - Patent 7329428 21 January 2010 21:10 UTC www.freepatentsonline.com [Source type: Reference]

.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).^ Glycine might also be considered a "conditionally essential" amino acid.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

^ The essential amino acids , those that cannot be produced by the human body are not present in gelatin in any significant quantity.
  • CHEMTUTOR MATERIALS 21 January 2010 21:10 UTC chemtutor.com [Source type: FILTERED WITH BAYES]

^ Concerned about possible excesses of the amino acids proline and glycine?
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

It contains no tryptophan and is deficient in isoleucine, threonine, and methionine. .The approximate amino acid composition of gelatin is: glycine 21%, proline 12%, hydroxyproline 12%, glutamic acid 10%, alanine 9%, arginine 8%, aspartic acid 6%, lysine 4%, serine 4%, leucine 3%, valine 2%, phenylalanine 2%, threonine 2%, isoleucine 1%, hydroxylysine 1%, methionine and histidine <1% and tyrosine <0.5%.^ Bates, CJ, Vitamin C deficiency in guinea pigs: changes in urinary excretion of proline, hydroxyproline and total amino nitrogen.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

^ This form of gelatin would have been rich in cartilage and bone and presumably provide a better amino acid profile than straight collagen.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

^ The notion that the body can create proline and glycine is, of course, the reason that neither amino is considered "essential."
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

.These values vary, especially the minor constituents, depending on the source of the raw material and processing technique.^ Since water did not demonstrate a good solvent nature to dissolve gelatin capsules and variations of [ η ] and k’ values were amplified when DMSO was used to dissolve HPMC capsules, DMSO should be regarded as the suitable solvent to perform the viscosity analysis of these materials.
  • Comparison Between Gamma and Beta Irradiation Effects on Hydroxypropylmethylcellulose and Gelatin Hard Capsules 21 January 2010 21:10 UTC www.aapspharmscitech.org [Source type: Academic]

^ These methods were employed both for purely scientific purposes and to improve some technological processes for manufacturing new materials with the desired properties.
  • The structure and properties of solid gelatin and the principles of their modification 21 January 2010 21:10 UTC albumen.conservation-us.org [Source type: Academic]

[9]
.Gelatin is one of the few foods that cause a net loss of protein if eaten exclusively.^ Following hydration of the mixture containing gelatin, this mixture of water, sucrose and gelatin is heated to a temperature effective to form a solution, without causing rapid loss of gelatin gel strength.
  • Process for manufacture of aerated confections with dry blend of sugar and gelatin - Patent 7329428 21 January 2010 21:10 UTC www.freepatentsonline.com [Source type: Reference]

.In the 1960s, several people died of malnutrition while on popular liquid protein diets.^ For many people the simple act of steering clear of low-protein diets and including sufficient protein might do the trick.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

^ For most of these people the way to bring proline consumption up to par is obvious--add protein to the diet.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

^ This is not only possible but probable in America today, given the popularity of high-carbohydrate, low-protein and low-fat diets.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

[10]
.For decades, gelatin has been touted as a good source of protein.^ Is it true, then, that gelatin desserts are good sources of protein?
  • CHEMTUTOR MATERIALS 21 January 2010 21:10 UTC chemtutor.com [Source type: FILTERED WITH BAYES]

^ For this reason, we call gelatin a source of incomplete protein.
  • CHEMTUTOR MATERIALS 21 January 2010 21:10 UTC chemtutor.com [Source type: FILTERED WITH BAYES]

It has also been said to strengthen nails and hair.[11][12] .The human body itself produces abundant amounts of the proteins found in gelatin.^ The amino acids in gelatin are all produced by the human body.
  • CHEMTUTOR MATERIALS 21 January 2010 21:10 UTC chemtutor.com [Source type: FILTERED WITH BAYES]

^ The essential amino acids , those that cannot be produced by the human body are not present in gelatin in any significant quantity.
  • CHEMTUTOR MATERIALS 21 January 2010 21:10 UTC chemtutor.com [Source type: FILTERED WITH BAYES]

^ The human body requires copious amounts of glycine for detoxification after exposure to chemicals, and it conjugates directly with benzoic acid.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

.Several Russian researchers offer the following opinion regarding certain peptides found in gelatin: "gelatin peptides reinforce resistance of the stomach mucous tunic to ethanol and stress action, decreasing the ulcer area by twice."^ It therefore follows that the thermal stability of gelatin, determined by the temperature at which it begins to decompose, is close to its heat resistance determined by the supercontraction temperature.
  • The structure and properties of solid gelatin and the principles of their modification 21 January 2010 21:10 UTC albumen.conservation-us.org [Source type: Academic]

^ As can be seen from Table 2 , brittleness of gelatin films (their exceedingly low resistance to impact) increases drastically as the degree of helicity decreases.
  • The structure and properties of solid gelatin and the principles of their modification 21 January 2010 21:10 UTC albumen.conservation-us.org [Source type: Academic]

^ A decrease in film resistance to impact (at DMSO concentrations below 30%) can be attributed to a decrease of gelatin macromolecules' helicity rather than to destructuralization of the system.
  • The structure and properties of solid gelatin and the principles of their modification 21 January 2010 21:10 UTC albumen.conservation-us.org [Source type: Academic]

[13]
Gelatin has also been claimed to promote general joint health. .A study at Ball State University, sponsored by Nabisco (the former parent company of Knox gelatin[14], found that gelatin supplementation relieved knee joint pain and stiffness in athletes.^ Generally from what Ive found on the web, 4 sheets of gelatin are considered equal to one envelope of Knox, but as I mentioned, I am far from an expert.
  • Gelatin Conversion - eG Forums 21 January 2010 21:10 UTC forums.egullet.org [Source type: General]

^ In his foreword to this 162-page book, Gotthoffer states that he spent 18 years between 1927 and 1945 studying the scientific literature on gelatin.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

^ This supplement contains gelatin, vitamin C and calcium, and advertisements touted "recent scientific studies" proving that gelatin can contribute to the building of strong cartilage and bones.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

[15]

Safety concerns

.Strict regulations apply for all steps in the gelatin manufacturing process.^ Dry TSPP (0.1 gram) was added to the dry sugar:gelatin blend, to test the feasibility of minimizing processing steps.
  • Process for manufacture of aerated confections with dry blend of sugar and gelatin - Patent 7329428 21 January 2010 21:10 UTC www.freepatentsonline.com [Source type: Reference]

^ All gelatin-containing products require that the gelatin be dissolved during processing, in order for it to be functional.
  • Process for manufacture of aerated confections with dry blend of sugar and gelatin - Patent 7329428 21 January 2010 21:10 UTC www.freepatentsonline.com [Source type: Reference]

^ Proceeding from experimental evidence available at present, the gelatin supercontraction process may be thought to comprise of at least two steps.
  • The structure and properties of solid gelatin and the principles of their modification 21 January 2010 21:10 UTC albumen.conservation-us.org [Source type: Academic]

.Gelatin is produced from natural raw materials which originate from animals that have been examined and accepted for human consumption by veterinary authorities.^ All have been purified, some have been processed, but nevertheless the raw material used is of either marine, plant, animal or microbial origin.
  • blog.khymos.org » - dedicated to molecular gastronomy 21 January 2010 21:10 UTC blog.khymos.org [Source type: FILTERED WITH BAYES]

^ The essential amino acids , those that cannot be produced by the human body are not present in gelatin in any significant quantity.
  • CHEMTUTOR MATERIALS 21 January 2010 21:10 UTC chemtutor.com [Source type: FILTERED WITH BAYES]

^ We reported the human and animal origins of L-cysteine in The Vegetarian Resource Group's Dictionary of Food Ingredients ten years ago.
  • Frequently Asked Questions - FOOD INGREDIENTS -- The Vegetarian Resource Group 21 January 2010 21:10 UTC www.vrg.org [Source type: FILTERED WITH BAYES]

Hygienic regulations with respect to fresh raw materials are ensured and each batch of raw material delivered to the manufacturing plant is immediately checked and documented.
.In addition to the raw material quality, also the production process itself is an effective quality assurance measure.^ Although gelatin is often considered a commodity like sugar, the descriptions of the processes and raw materials above, should indicates that gelatin has the potential for being a variable product and it behoves users to ensure that they are using the best product for each particular application.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ Gelatin processing may serve as a good example of the production of polymer materials with specifically intended conformations of macromolecules.
  • The structure and properties of solid gelatin and the principles of their modification 21 January 2010 21:10 UTC albumen.conservation-us.org [Source type: Academic]

^ The acid process (studied in detail by Reich (9)) is mainly used with pigskin and fish skin and sometimes bone raw materials.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

In the production process a comprehensive monitoring system ensures that potential risks are minimized. .In USA, the Food and Drug Administration (FDA), with support from the TSE (Transmissible spongiform encephalopathy) Advisory Committee, has since 1997 been monitoring the potential risk of transmitting animal diseases, especially bovine spongiform encephalopathy (BSE).^ Reuter Information Service, "Can Gelatin Transmit ‘Mad Cow’ Disease," Nando Times , 1997, www.nando.net Fallon.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

^ L-cysteine is considered a substance that is generally recognized as safe by the Food and Drug Administration.
  • Frequently Asked Questions - FOOD INGREDIENTS -- The Vegetarian Resource Group 21 January 2010 21:10 UTC www.vrg.org [Source type: FILTERED WITH BAYES]

.This study has evidence that the gelatin manufacturing process itself is an effective barrier against the proliferation of possible BSE prions.^ Gelatin is an excellent nutrient for most bacteria, hence the manufacturing processes have to carefully avoid contamination.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ It is also recognised that the processes of manufacturing gelatin make it virtually impossible for the survival of a defective prion, if it were present in the first place.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ Proceeding from experimental evidence available at present, the gelatin supercontraction process may be thought to comprise of at least two steps.
  • The structure and properties of solid gelatin and the principles of their modification 21 January 2010 21:10 UTC albumen.conservation-us.org [Source type: Academic]

The tests were based on a worst case scenario where the raw material came from BSE-infected cattle. .No BSE prions could be detected in the gelatin produced by several manufacturing methods.^ Given the inconsistencies and hazards of gelatin manufacture, it is no wonder that studies were inconsistent.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

^ However, with the introduction of sensitive immunological methods -- particularly the haemagglutination techniques --antibodies against gelatin could be demonstrated.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

.Injections of these gelatins into the brain of experimental animals gave no establishment of TSE diseases.^ These days no one is worried about eating too much gelatin, though a lot of people are worried about eating any gelatin at all.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

^ The main reason was that there have been no cases to date implicating either commercial or homemade gelatin in "Mad Cow" disease or any other neurological disorders.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

^ The introduction of DMSO into aqueous gelatin solutions (up to 30% by volume) also results in a dramatic decrease in resistance to impact of films prepared from these solutions 66 .
  • The structure and properties of solid gelatin and the principles of their modification 21 January 2010 21:10 UTC albumen.conservation-us.org [Source type: Academic]

.The Scientific Steering Committee (SSC) of the European Union (EU) in 2003 stated that the risk associated with bovine bone gelatin is very low or zero.^ This supplement contains gelatin, vitamin C and calcium, and advertisements touted "recent scientific studies" proving that gelatin can contribute to the building of strong cartilage and bones.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

^ Gelatin is derived on a commercial scale in the United States today from, (in order of predominance), pigskins, cattle bones, and cattle hides.
  • Frequently Asked Questions - FOOD INGREDIENTS -- The Vegetarian Resource Group 21 January 2010 21:10 UTC www.vrg.org [Source type: FILTERED WITH BAYES]

^ Kosher law is very complex and the bones and hides used in gelatin production are considered pareve.
  • Frequently Asked Questions - FOOD INGREDIENTS -- The Vegetarian Resource Group 21 January 2010 21:10 UTC www.vrg.org [Source type: FILTERED WITH BAYES]

.[16] [17] In 2006 the European Food Safety Authority (EFSA) stated that the SSC opinion was confirmed, that the BSE risk of bone-derived gelatin was very small, and removed support for the 2003 request of excluding the skull and vertebrae of bovine origin older than 12 months from the material used in gelatin manufacturing.^ B-12, when used to fortify foods, is generally synthetic or fungal in origin.
  • Frequently Asked Questions - FOOD INGREDIENTS -- The Vegetarian Resource Group 21 January 2010 21:10 UTC www.vrg.org [Source type: FILTERED WITH BAYES]

^ A very small percentage used today is from fish bones and skins.
  • Frequently Asked Questions - FOOD INGREDIENTS -- The Vegetarian Resource Group 21 January 2010 21:10 UTC www.vrg.org [Source type: FILTERED WITH BAYES]

^ It has many uses in food, medicine, and manufacturing.

[18]
.All reputable gelatin manufacturers today follow the Quality Management System according to ISO 9001 to comply with all required physical, chemical, microbiological and technical production and quality standards.^ All Products containing gelatin .

^ In the same way to ensure product reproducibility, most companies are implementing ISO 9000 quality management systems.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ Others sources provide somewhat different figures (depending on the ingredients used in gelatin manufacture and the quality of their sources), but they all consistently show high levels of proline, hydroxyproline and glycine.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

In this way all process steps follow international laws and customer-specific quality parameters and are guaranteed and documented. .For pharmaceutical grade gelatins strict regulations from the Food and Drug Administration (FDA), the European CPMP’s regulation and European Pharmacopoeia must be met.^ The easy explanation is that after the 1930s, pharmaceutical drugs were widely prescribed for ills that were once healed with gelatin.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

A detailed overview of the regulatory requirements for gelatin production can be found in the Gelatine Handbook, page 99-101 [19]

References

  1. ^ a b Ward, A.G. (1977). The Science and Technology of Gelatin. New York: Academic Press. 
  2. ^ "Gelatine.org Market Data 2005". Gelatine Manufacturers of Europe. http://www.gelatine.org/en/gelatine/overview/127.htm. Retrieved 2006-12-04. 
  3. ^ "What is Halal?". Islamic Services of America. http://www.isaiowa.org/content.asp?ID=1677. Retrieved 2006-12-04. 
  4. ^ "Gelatine information, news, history and more". Gelatine Manufacturers Institute of America. http://www.gelatin-gmia.com/html/qanda.html. Retrieved 2008-09-26. 
  5. ^ "Rousselot.com. Gelatin, Hydrolyzed collagen. Properties, processes, applications in the confectionnery, dairy, pharmaceutical. Now is mostly used from plants industries". ROUSSELOT. http://www.rousselot.com. Retrieved 2008-07-15. 
  6. ^ "Gelita.com". GELITA Group. http://www.gelita.com. Retrieved 2006-12-04. 
  7. ^ "National Organic Standards Board Technical Advisory Panel Review: Gelatin processing" (PDF). http://www.omri.org/Gelatin-TAP.pdf. 
  8. ^ "2008 United States Olympic Synchronized Swimming Team" (PDF). http://www.usasynchro.org/athletes/National/2008/Synchro_MediaGuide_2008.pdf. 
  9. ^ Stevens, P.V. (1992). "Unknown". Food Australia 44 (7): 320–324. http://www.gelatin.co.za/gltn1.html. Retrieved 2005-08-11. 
  10. ^ "What was wrong with those old "Liquid Protein" Diets". June 30, 2009. http://charm.cs.uiuc.edu/users/jyelon/lowcarb.med/topic9.html. 
  11. ^ http://www.mysimon.com/Cosmetics/9000-10951_8-0.html?pagenum=9&orderby=2
  12. ^ http://www.waningmoon.com/nails/faq.shtml
  13. ^ "Gelatin Treats Ulcer". Medical News Today. August 22, 2006. http://www.medicalnewstoday.com/medicalnews.php?newsid=50126. 
  14. ^ http://www.gelita.com
  15. ^ Pearson, David. "Gelatin found to reduce joint pain in athletes". http://www.bsu.edu/news/article/0,1370,-1019-632,00.html. 
  16. ^ The Scientific Steering Committee (6–7 March 2003). "Updated Opinion On The Safety With Regard To TSE Risks Of Gelatine Derived From Ruminant Bones or Hides". http://ec.europa.eu/food/fs/sc/ssc/out321_en.pdf. 
  17. ^ Gelatine Manufacturers of Europe (GME) (June 2003). "The Removal and Inactivation of Potential TSE Infectivity by the Different Gelatin Manufacturing Processes". http://www.fda.gov/OHRMS/DOCKETS/AC/03/briefing/3969B1_1d.pdf. 
  18. ^ Scientific Panel on Biological Hazards of the European Food Safety Authority (EFSA) (18 January 2006). "Quantitative assessment of the human BSE risk posed by gelatine with respect to residual BSE risk". http://www.efsa.europa.eu/EFSA/Scientific_Opinion/biohaz_op_ej312_qra_gelatine_summary_en1.pdf. 
  19. ^ Herbert Gareis; Reinhard Schrieber (2007). Gelatine Handbook: Theory and Industrial Practice. Weinheim: Wiley-VCH. ISBN 3-527-31548-9. 

1911 encyclopedia

Up to date as of January 14, 2010

From LoveToKnow 1911

.GELATIN, or Gelatine, the substance which passes into solution when "collagen," the ground substance of bone, cartilage and white fibrous tissue, is treated with boiling water or dilute acids.^ Hydrolyzed collagen is produced from bone and cartilage.

^ Dissolve gelatin in boiling water.
  • Cooks.com - Recipes - Jello Gelatin 21 January 2010 21:10 UTC www.cooks.com [Source type: General]

^ GELATIN, or Gelatine , the substance which passes into solution when "collagen," the ground substance of bone , cartilage and white fibrous tissue , is treated with boiling water or dilute acids.

.It is especially characterized by its property of forming a jelly at ordinary temperature, becoming liquid when heated, and resolidifying to a jelly on cooling.^ It is especially characterized by its property of forming a jelly at ordinary temperature, becoming liquid when heated, and resolidifying to a jelly on cooling.

^ The key fact that you’re looking for is that gelatin remains turns into a liquid right around 100°F. It’s especially tasty to people because, although it’s solid at a cool room temperature, it melts at body heat.
  • Gelatin Dangers - FineCooking.com 21 January 2010 21:10 UTC www.finecooking.com [Source type: General]

^ Both tengusa and Irish moss yield a gelatin suitable for most purposes; tengusa gelatin clarifies liquids in the same way as isinglass, and forms a harder and firmer jelly than ordinary gelatin.

.The word is derived from the Fr.^ The word is derived from the Fr.

gelatine, and Ital. gelatina, from the Lat. gelala, that which is frozen, congealed or stiff. It is, therefore, in origin cognate with "jelly," which came through the Fr. gelee from the same Latin original.
.The "collagen," obtained from tendons and connective tissues, also occurs in the cornea and sclerotic coat of the eye, and in fish scales.^ Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues, organs, and some intestines of animals such as the domesticated cattle, and horses.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ Printable Version Download PDF Cite this Page Tweet This Gelatin is a protein substance derived from collagen, a natural protein present in the tendons, ligaments, and tissues of mammals.
  • Gelatin: How Products are Made 21 January 2010 21:10 UTC www.enotes.com [Source type: FILTERED WITH BAYES]

^ Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues, organs, and some intestines of animals such as the domesticated cattle , and horses .
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

.Cartilage was considered to be composed of a substance chondrigen, which gave chondrin or cartilage-glue on boiling with water.^ When immersed in liquid (usually boiling water), the gelatin takes up moisture, then melts, forming a gel-like substance that solidifies as it cools.

^ The ground substance is composed glycosaminoglycans (formerly called mucopolysaccharides), non-collagen proteins and water.
  • Lamas Beauty Health and Beauty Glossary Section G 21 January 2010 21:10 UTC www.lamasbeauty.com [Source type: Reference]

.Recent researches make it probable that cartilage contains (1) chondromucoid, (2) chondroitin-sulphuric acid, (3) collagen, (4) an albumoid present in old but not in young cartilage; whilst chondrin is a mixture of gelatin and mucin.^ Gelatin contains collagen, which is one of the materials that make up cartilage and bone.
  • GELATIN: Uses, Side Effects, Interactions and Warnings - WebMD 21 January 2010 21:10 UTC www.webmd.com [Source type: FILTERED WITH BAYES]

^ The resulting gelatin has an isoionic point of 7 to 9 based on the severity and duration of the acid processing of the collagen which causes limited hydrolysis of the asparagine and glutamine amino acid side chains.

^ Printable Version Download PDF Cite this Page Tweet This Gelatin is a protein substance derived from collagen, a natural protein present in the tendons, ligaments, and tissues of mammals.
  • Gelatin: How Products are Made 21 January 2010 21:10 UTC www.enotes.com [Source type: FILTERED WITH BAYES]

."Bone collagen," or "ossein," constitutes, with calcium salts, the ground substance of bones.^ The ground substance is composed glycosaminoglycans (formerly called mucopolysaccharides), non-collagen proteins and water.
  • Lamas Beauty Health and Beauty Glossary Section G 21 January 2010 21:10 UTC www.lamasbeauty.com [Source type: Reference]

^ Gelatin is a protein substance derived from collagen and found in the skin and bones of animals.

^ Email this Print Questions or Feedback Cite This protein substance obtained by boiling animal bones and connective tissue containing collagen in water or dilute acid.

.Gelatin consists of two substances, glutin and chondrin; the former is the main constituent of skin-gelatin, the latter of bone-gelatin.^ There are two main types of gelatin.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ 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.
  • Spray Drying of Blood and Gelatin (Animal) 21 January 2010 21:10 UTC www.niroinc.com [Source type: Reference]

^ Gelatin (E441) – a translucent, colorless, brittle, nearly tasteless solid substance, derived from the collagen inside animals’ skin and bones.
  • Gelatin | Fooducate 21 January 2010 21:10 UTC www.fooducate.com [Source type: FILTERED WITH BAYES]

.True gelatigenous tissue occurs in all mature vertebrates, with the single exception, according to E. F. I. Hoppe-Seyler, of the Amphioxus lanceolatus. Gelatigenous tissue was discovered by Hoppe-Seyler in the cephalopods Octopus and Sepiola, but in an extension of his experiments to other invertebrates, as cockchafers and Anodon and Unio, no such tissue could be detected.^ While there are no naturally occurring plant sources of gelatin, scientists have successfully modified plants, such as corn, to have a gene that results in the production of "recombinant" gelatin.
  • Biorefining of Corn Brings Gelatin Production Into the 21st Century 21 January 2010 21:10 UTC www.newswise.com [Source type: FILTERED WITH BAYES]
  • Vegetarian Capsules: Biorefining Of Corn Brings Gelatin Production Into The 21st Century 21 January 2010 21:10 UTC www.sciencedaily.com [Source type: FILTERED WITH BAYES]

^ No BSE prions could be detected in the gelatin produced by several manufacturing methods.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

^ Such fibres, however, have found no practical application unlike other protein fibres (casein, vegetable proteins, collagen fibres) which are produced commercially, but only on a limited scale.
  • The structure and properties of solid gelatin and the principles of their modification 21 January 2010 21:10 UTC albumen.conservation-us.org [Source type: Academic]

.Neither glutin nor chondrin occurs ready formed in the animal kingdom, but they separate when the tissues are boiled with water.^ Animal jelly; glutinous material obtained from animal tissues by prolonged boiling.
  • The Vegetarian Capsules Versus Gelatin Capsules (1) 21 January 2010 21:10 UTC www.holistic-herbalist.com [Source type: FILTERED WITH BAYES]

^ Derived from collagen , a protein found in animal skin and bone, it is extracted by boiling animal hides, skins, bones, and tissue after alkali or acid pretreatment.
  • gelatin (animal protein) -- Britannica Online Encyclopedia 21 January 2010 21:10 UTC www.britannica.com [Source type: Reference]

^ An odorless, colorless, tasteless thickening agent is the nutritious glutinous protein material obtained from animal tissues by boiling.
  • Culinary Dictionary, Food Dictionary, Culinary Glossary - G 21 January 2010 21:10 UTC whatscookingamerica.net [Source type: FILTERED WITH BAYES]

.A similar substance, vegetable gelatin, is obtained from certain mosses.^ The average particle diameter and the water content of the crosslinked gelatin gel particles obtained by this "other" method are similar to those of the crosslinked gelatin gel particles obtained by the above method.
  • Patent 6,831,058 21 January 2010 21:10 UTC www.pharmcast.com [Source type: Reference]

^ Substances containing gelatin or functioning in a similar way are called gelatinous .
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ Gelatin is always animal-derived although there are several all-vegetable gelatin alternatives available today that may be erroneously referred to as "vegetable gelatin" or something similar.
  • Frequently Asked Questions - FOOD INGREDIENTS -- The Vegetarian Resource Group 21 January 2010 21:10 UTC www.vrg.org [Source type: FILTERED WITH BAYES]

.Pure gelatin is an amorphous, brittle, nearly transparent substance, faintly yellow, tasteless and inodorous, neutral in reaction and unaltered by exposure to dry air.^ Gelatin translucent brittle solid substance, colorless or slightly yellow, nearly tasteless and odorless, which is created by prolonged boiling of animal connective tissue.

^ Unflavoured, granulated gelatin, almost tasteless and odourless, ranges from faint yellow to amber in colour.
  • gelatin (animal protein) -- Britannica Online Encyclopedia 21 January 2010 21:10 UTC www.britannica.com [Source type: Reference]

^ Gelatin (also gelatine , from French gélatine ) is a translucent, colourless, brittle, nearly tasteless solid substance , extracted from the collagen inside animals' connective tissue .
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

Its composition is in round numbers C = 50, H = 7, N=18, O = 25%; sulphur is also present in an amount varying from 0.25 to 0 o. 7 .
Nothing is known with any certainty as to its chemical constitution, or of the mode in which it is formed from albuminoids. .It exhibits in a general way a connexion with that large and important class of animal substances called proteids, being, like them, amorphous, soluble in acids and alkalis, and giving in solution a left-handed rotation of the plane of polarization.^ Remember also that the amino acids in gelatin, like all amino acids, can only be properly utilized when the diet contains sufficient fat-soluble activators--vitamins A and D--found exclusively in animal fats.
  • Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin 21 January 2010 21:10 UTC www.westonaprice.org [Source type: Academic]

^ Two of the amino acids found in gelatin are substances the body uses to make collagen, a component of connective tissues like cartilage.
  • Vegetarians in Paradise/BSE in Gelatin/Gelatin and Mad Cow Disease/Gelatin History/FDA and Gelatin 21 January 2010 21:10 UTC www.vegparadise.com [Source type: FILTERED WITH BAYES]

^ The dermis is made up of a network of collagen fibers and elastin, surrounded by a gel-like substance called the Ground substance.
  • Lamas Beauty Health and Beauty Glossary Section G 21 January 2010 21:10 UTC www.lamasbeauty.com [Source type: Reference]

.Nevertheless, the ordinary well-recognized reactions for proteids are but faintly observed in the case of gelatin, and the only substances which at once and freely precipitate it from solution are mercuric chloride, strong alcohol and tannic acid.^ The alcohol solution was so strong that it denatured the proteins in the gelatin!

^ The precipitate with 5 % tannic acid is a particularly sensitive test for very dilute solutions of gelatin.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ Once in the aqueous phase dexamethasone precipitated out and mixed with PLGA microspheres; this was confirmed by polarized light microscopy because unencapsulated dexamethasone crystals and precipitates were observed in the microsphere samples.
  • Preparation and Characterization of Gelatin Surface Modified PLGA Microspheres 21 January 2010 21:10 UTC www.aapsj.org [Source type: Academic]

.Although gelatin in a dry state is unalterable by exposure to air, its solution exhibits, like all the proteids, a remarkable tendency to putrefaction; but a characteristic feature of this process in the case of gelatin is that the solution assumes a transient acid reaction.^ Although most commercial gelatin sold is made from animals, there are forms of gelatin to fit all types of diet restrictions, including vegetarian and kosher.
  • JELL out: Gelatin emerges as sought-after dining trend -- again - El Paso Times 21 January 2010 21:10 UTC www.elpasotimes.com [Source type: General]

^ The resulting gelatin has an isoionic point of 7 to 9 based on the severity and duration of the acid processing of the collagen which causes limited hydrolysis of the asparagine and glutamine amino acid side chains.

^ Although this risk seems to be low, many experts advise against using animal-derived supplements like gelatin.
  • GELATIN: Uses, Side Effects, Interactions and Warnings - WebMD 21 January 2010 21:10 UTC www.webmd.com [Source type: FILTERED WITH BAYES]

The ultimate products of this decomposition are the same as are produced by prolonged boiling with acid. has been found that .oxalic acid, over and above the action common to all dilute acids of preventing the solidification of gelatin solutions, has the further property of preventing in a large measure this tendency to putrefy when the gelatin is treated with hot solutions of this acid, and then freed from adhering acid by means of calcium carbonate.^ BohidarHB.Hydrodynamic properties of gelatin in dilute solutions.
  • Comparison Between Gamma and Beta Irradiation Effects on Hydroxypropylmethylcellulose and Gelatin Hard Capsules 21 January 2010 21:10 UTC www.aapspharmscitech.org [Source type: Academic]

^ 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.
  • Spray Drying of Blood and Gelatin (Animal) 21 January 2010 21:10 UTC www.niroinc.com [Source type: Reference]

^ 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.
  • Spray Drying of Blood and Gelatin (Animal) 21 January 2010 21:10 UTC www.niroinc.com [Source type: Reference]

.Gelatin so treated has been called metagelatin. In spite of the marked tendency of gelatin solutions to develop ferment-organisms and undergo putrefaction, the stability of the substance in the dry state is such that it has even been used, and with some success, as a means of preserving perishable foods.^ Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues, organs, and some intestines of animals such as the domesticated cattle, and horses.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ 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.
  • Spray Drying of Blood and Gelatin (Animal) 21 January 2010 21:10 UTC www.niroinc.com [Source type: Reference]

^ It is used in the creation of a variety of foods, including jellied meats, candies and desserts, and helps stabilize food products such as ice cream and marshmallows.

.The process, invented by Dr Campbell Morfit, consists in impregnating the foods with gelatin, and then drying them till about io % or less of water is present.^ The development of a process in which a sensitized gelatin emulsion could be dried on the plate and stored, protected from light, for months before use revolutionized the world of photography.
  • gelatin process (photographic process) -- Britannica Online Encyclopedia 21 January 2010 21:10 UTC www.britannica.com [Source type: Reference]

^ A gelatin and sugar solution is prepared by adding 66 g of room temperature water (about 25° C.) to a dry blend of 134 g sucrose and 6.9 g gelatin, and hydrating for 15 min before heating to 55° C. The gelatin and sucrose are both about 40 mesh.
  • Process for manufacture of aerated confections with dry blend of sugar and gelatin - Patent 7329428 21 January 2010 21:10 UTC www.freepatentsonline.com [Source type: Reference]

^ ARTICLE from the Encyclopædia Britannica   photographic process also called gelatin dry-plate process photographic process in which gelatin is used as the dispersing vehicle for the light-sensitive silver salts.
  • gelatin process (photographic process) -- Britannica Online Encyclopedia 21 January 2010 21:10 UTC www.britannica.com [Source type: Reference]

.Milk gelatinized in this way is superior in several respects to the products of the ordinary condensation process, more especially in the retention of a much larger proportion of albuminoids.^ The resulting in-process product shows good string, resilience, superior processing and demonstrates a decrease in extruder head wash frequency, and the dehydrated marshmallow product exhibits a less grainy surface, good integrity when wetted with milk and good shelf-life.
  • Process for manufacture of aerated confections with dry blend of sugar and gelatin - Patent 7329428 21 January 2010 21:10 UTC www.freepatentsonline.com [Source type: Reference]

^ The invention relates to a process that improves the efficiency of producing aerated, gelatin-containing confections, such as marshmallows, and provides improved marshmallow products prepared by the process.
  • Process for manufacture of aerated confections with dry blend of sugar and gelatin - Patent 7329428 21 January 2010 21:10 UTC www.freepatentsonline.com [Source type: Reference]

^ These processes may take up to several weeks, and differences in such processes have great effects on the properties of the final gelatin products [4] .
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

.Gelatin has a marked affinity for water, abstracting it from admixture with alcohol, for example.^ The most common use of gelatin is for its thermally reversible gelling properties with water, for example, the production of table jellies.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ To demonstrate this process even more dramatically, we attempted to make a pure Jell-O shot just gelatin, just alcohol, with a minimum of water.

^ Competition between gelatin and glucose polymers for water in low water content products can result in, at worst, precipitation of the gelatin and at best a marked loss in gelling properties or hardness of the product.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

.Solid gelatin steeped for some hours in water absorbs a certain amount and swells up, in which condition a gentle heat serves to convert it into a liquid; or this may be readily produced by the addition of a trace of alkali or mineral acid, or by strong acetic acid.^ Immersed in a liquid, gelatin takes up moisture and swells.
  • gelatin (animal protein) -- Britannica Online Encyclopedia 21 January 2010 21:10 UTC www.britannica.com [Source type: Reference]

^ The collagen is then denatured and converted to gelatin by heating, as with the acid process.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues, organs, and some intestines of animals such as the domesticated cattle, and horses.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

.In the last case, however, or if we use the mineral acids in a more concentrated form, the solution obtained has lost its power of solidifying, though not that of acting as a glue.^ 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.
  • Spray Drying of Blood and Gelatin (Animal) 21 January 2010 21:10 UTC www.niroinc.com [Source type: Reference]

^ One of the phases (the more concentrated one) forms Coacervative drops' which act as a disperse phase 147 .
  • The structure and properties of solid gelatin and the principles of their modification 21 January 2010 21:10 UTC albumen.conservation-us.org [Source type: Academic]

^ However, it should be noted that the dishonest acts, which correspond to the cases (4) and (5), can be done if artificial fingers are accepted by the system.
  • Impact of Artificial "Gummy" Fingers on Fingerprint Systems 21 January 2010 21:10 UTC www.cryptome.org [Source type: FILTERED WITH BAYES]

This property is utilized in the preparation of liquid glue (see Glue). .By prolonged boiling of strong aqueous solutions at a high, or of weak solutions at a lower temperature, the characteristic properties of gelatin are impaired and ultimately destroyed.^ Gelatin gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration and the lower limit, the ice point at which ice crystallizes.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

^ Gelatin (2) forms thermally reversible gels with water, and the gel melting temperature ( <35°C) is below body temperature, which gives gelatin products unique organoleptic properties and flavour release.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ Following hydration of the mixture containing gelatin, this mixture of water, sucrose and gelatin is heated to a temperature effective to form a solution, without causing rapid loss of gelatin gel strength.
  • Process for manufacture of aerated confections with dry blend of sugar and gelatin - Patent 7329428 21 January 2010 21:10 UTC www.freepatentsonline.com [Source type: Reference]

.After this treatment it acts less powerfully as a glue, loses its tendency to solidify, and becomes increasingly soluble in cold water; nevertheless the solutions yield on precipitation with alcohol a substance identical in composition with gelatin.^ Soak gelatine in cold water.
  • blog.khymos.org » - dedicated to molecular gastronomy 21 January 2010 21:10 UTC blog.khymos.org [Source type: FILTERED WITH BAYES]

^ Add gelatin and 1/4 cup cold water.
  • Great Lakes Gelatin Recipes from Sugarcraft 21 January 2010 21:10 UTC www.sugarcraft.com [Source type: General]

^ 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 encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

.By prolonged boiling in contact with hydrolytic agents, such as sulphuric acid or caustic alkali, it yields quantities of leucin and glycocoll (so-called "sugar of gelatin," this being the method by which glycocoll was first prepared), but no tyrosin.^ Derived from collagen , a protein found in animal skin and bone, it is extracted by boiling animal hides, skins, bones, and tissue after alkali or acid pretreatment.
  • gelatin (animal protein) -- Britannica Online Encyclopedia 21 January 2010 21:10 UTC www.britannica.com [Source type: Reference]

^ Gelatin Surface Modified PLGA Microspheres Gelatin surface modified PLGA microspheres were prepared by the following methods (Figure 1).
  • Preparation and Characterization of Gelatin Surface Modified PLGA Microspheres 21 January 2010 21:10 UTC www.aapsj.org [Source type: Academic]

^ To prevent this, sometimes you'll see in recipes that the dissolved and warm gelatin are first mixed with a small amount of whipped cream, called tempering .
  • howto_gelatin 21 January 2010 21:10 UTC www.baking911.com [Source type: FILTERED WITH BAYES]

.In this last respect it differs from the great body of proteids, the characteristicsolid products of the decomposition of which are leucin and tyrosin.^ These processes may take up to several weeks, and differences in such processes have great effects on the properties of the final gelatin products [4] .
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ These processes may take up to several weeks, and differences in such processes have great effects on the properties of the final gelatin products .
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

.Gelatin occurs in commerce in varying degrees of purity; the purer form obtained from skins and bones (to which this article is restricted) is named gelatin; a preparation of great purity is "patent isinglass," while isinglass (q.v.^ The percent hydroxyproline by weight in mammalian gelatins varies slightly depending on the source of the tissue, the method of manufacture, and the purity of the gelatin; but as an example, a purified calf skin gelatin contains around 14.5% hydroxyproline by weight.

^ Although most commercial gelatin sold is made from animals, there are forms of gelatin to fit all types of diet restrictions, including vegetarian and kosher.
  • JELL out: Gelatin emerges as sought-after dining trend -- again - El Paso Times 21 January 2010 21:10 UTC www.elpasotimes.com [Source type: General]

^ Given that gelatin is basically glue made from rendered cattle bones and skin, to which we were adding the equivalent of paint thinner, the results were predictably disgusting.

) itself is a fish-gelatin; less pure forms constitute glue (q.v.), while a dilute aqueous solution appears in commerce as size (q.v.). .The manufacture follows much the same lines as that of glue; but it is essential that the raw materials must be carefully selected, and in view Of the consumption of most of the gelatin in the kitchen - for soups, jellies, &c.^ Recently, by-products of the fishery industry began to be considered as raw material for gelatin production because they eliminate most of the religious obstacles surrounding gelatin consumption .
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

^ Good n' Natural Gelatin 10 grain - 100 caps Gelatin is one the raw materials for collagen, which serves as a building block for strong, healthy nails.
  • Gelatin For Nail - Vitamins & Nutrition - Compare Prices, Reviews and Buy at NexTag - Price - Review 21 January 2010 21:10 UTC www.nextag.com [Source type: General]

^ Hygienic regulations with respect to fresh raw materials are ensured and each batch of raw material delivered to the manufacturing plant is immediately checked and documented.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

- great care must be taken to ensure purity and cleanliness.
.In the manufacture of bone-gelatin the sorted bones are degreased as in the case of glue manufacture, and then transferred to vats containing a dilute hydrochloric acid, by which means most of the mineral matter is dissolved out, and the bones become flexible.^ Most of type B gelatin comes from bones.
  • Gel-Caps and Gelatin 21 January 2010 21:10 UTC www.koltorah.org [Source type: Original source]

^ Given that gelatin is basically glue made from rendered cattle bones and skin, to which we were adding the equivalent of paint thinner, the results were predictably disgusting.

^ 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.
  • Spray Drying of Blood and Gelatin (Animal) 21 January 2010 21:10 UTC www.niroinc.com [Source type: Reference]

Instead of hydrochloric acid some French makers use phosphoric acid. .After being well washed with water to remove all traces of hydrochloric acid, the bones are bleached by leading in sulphur dioxide.^ (GEE) - Ghee is clarified butter with all of the water and solids removed.
  • Culinary Dictionary, Food Dictionary, Culinary Glossary - G 21 January 2010 21:10 UTC whatscookingamerica.net [Source type: FILTERED WITH BAYES]

^ Sulphur dioxide is used as a biocide and bleach in gelatin manufacture.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ If the fiscal material which will be used in production is bones, dilute acid solutions should be used to remove calcium and similar salts.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

.They are now transferred to the extractors, and heated by steam, care being taken that the temperature does not exceed 85° C. The digestion is repeated, and the runnings are clarified, concentrated, re-bleached and jellied as with glue.^ Gelatin gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration and the lower limit, the ice point at which ice crystallizes.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ But you won't care about that when you're tucking into one, especially when it's made from fantastically wibbly-wobbly jelly.
  • Zombie Brain Jelly Mould - buy at Firebox.com 21 January 2010 21:10 UTC www.firebox.com [Source type: FILTERED WITH BAYES]

^ A tube running from the extractor allows workers to draw off the liquid that now contains gelatin.
  • How gelatin is made - production process, manufacture, making, used, processing, parts, structure, product, industry, Raw Materials, The Manufacturing Process of gelatin 21 January 2010 21:10 UTC www.madehow.com [Source type: FILTERED WITH BAYES]
  • Gelatin: How Products are Made 21 January 2010 21:10 UTC www.enotes.com [Source type: FILTERED WITH BAYES]

.Skin-gelatin is manufactured in the same way as skin-glue.^ 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.
  • Spray Drying of Blood and Gelatin (Animal) 21 January 2010 21:10 UTC www.niroinc.com [Source type: Reference]

^ He had also made a fortune in the manufacture of glue, a process similar to that for making gelatin.
  • How gelatin is made - production process, manufacture, making, used, processing, parts, structure, product, industry, Raw Materials, The Manufacturing Process of gelatin 21 January 2010 21:10 UTC www.madehow.com [Source type: FILTERED WITH BAYES]
  • Gelatin: How Products are Made 21 January 2010 21:10 UTC www.enotes.com [Source type: FILTERED WITH BAYES]

^ SUNIL HEALTHCARE LIMITED Manufacturer and exporter of fish skin gelatin capsule.
  • Gelatin Capsules - Gelatin Capsules Manufacturers,Gelatin Capsules Suppliers & Exporters 21 January 2010 21:10 UTC dir.indiamart.com [Source type: News]

After steeping in lime pits the selected skins are digested three times; the first and second runnings are worked up for gelatin, while the third are filtered for "size." Vegetable gelatin is manufactured from a seaweed, genus La7ninaria; from the tengusa, an American seaweed, and from Irish moss. .The Laminaria is first extracted with water, and the residue with sodium carbonate; the filtrate is acidified with hydrochloric acid and the precipitated alginic acid washed and bleached.^ The solution of carbon dioxide in water can neutralize a base, so it is appropriate to call it 'carbonic acid,' but there is no compound that can be isolated.
  • CHEMTUTOR MATERIALS 21 January 2010 21:10 UTC chemtutor.com [Source type: FILTERED WITH BAYES]

^ Acids and alkalines such as caustic lime or sodium carbonate are used to extract minerals and bacteria from the animal parts.
  • How gelatin is made - production process, manufacture, making, used, processing, parts, structure, product, industry, Raw Materials, The Manufacturing Process of gelatin 21 January 2010 21:10 UTC www.madehow.com [Source type: FILTERED WITH BAYES]
  • Gelatin: How Products are Made 21 January 2010 21:10 UTC www.enotes.com [Source type: FILTERED WITH BAYES]

^ Carbonic acid only exists as ions in a water solution of carbon dioxide.
  • CHEMTUTOR MATERIALS 21 January 2010 21:10 UTC chemtutor.com [Source type: FILTERED WITH BAYES]

.It is then dissolved in an alkali, the solution concentrated, and cooled down by running over horizontal glass plates.^ The samples were dried and specimens weighting ~250 mg were dissolved in an appropriate solvent at 40C 0.1C; the solution was cooled down to 20C 0.1C and diluted using the same solvent in order to obtain a concentration of 1 g/dL. The solutions were maintained under gentle stirring overnight at 20C 0.1C. .
  • Comparison Between Gamma and Beta Irradiation Effects on Hydroxypropylmethylcellulose and Gelatin Hard Capsules 21 January 2010 21:10 UTC www.aapspharmscitech.org [Source type: Academic]

^ It melts when water is added and dissolves in hot water to form a solution that sets to a gel on cooling."
  • Muttaqun OnLine - Gelatin: According to Quran and Sunnah 21 January 2010 21:10 UTC muttaqun.com [Source type: Original source]

^ Following cooling of the concentrated sugar solution, the aqueous solution of sucrose and gelatin is then mixed with it to prepare a confection composition, which can also contain flavors and colors as desired.
  • Process for manufacture of aerated confections with dry blend of sugar and gelatin - Patent 7329428 21 January 2010 21:10 UTC www.freepatentsonline.com [Source type: Reference]

.Flexible colourless sheets resembling animal gelatin are thus obtained.^ Gelatin (also gelatine , from French gélatine ) is a translucent, colourless, brittle, nearly tasteless solid substance , extracted from the collagen inside animals' connective tissue .
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]

^ Traditionally, gelatin was obtained from the hide of a donkey; today, it is extracted by boiling the hides, skins, bones and tissues of various animals.

^ 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.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

.In America the weed is simply boiled with water, the solution filtered, and cooled to a thick jelly.^ It melts when water is added and dissolves in hot water to form a solution that sets to a gel on cooling."
  • Muttaqun OnLine - Gelatin: According to Quran and Sunnah 21 January 2010 21:10 UTC muttaqun.com [Source type: Original source]

^ Unflavored gelatin is an odorless, tasteless and colorless thickening agent, which when dissolved in hot water and then cooled, forms a jelly.
  • howto_gelatin 21 January 2010 21:10 UTC www.baking911.com [Source type: FILTERED WITH BAYES]

^ As Oxford dictionary of science defines: "A colorless or pale yellow, water-soluble protein obtained by boiling collagen with water and evaporating the solution.
  • Muttaqun OnLine - Gelatin: According to Quran and Sunnah 21 January 2010 21:10 UTC muttaqun.com [Source type: Original source]

Irish moss is treated in the same way. .Both tengusa and Irish moss yield a gelatin suitable for most purposes; tengusa gelatin clarifies liquids in the same way as isinglass, and forms a harder and firmer jelly than ordinary gelatin.^ In the same way to ensure product reproducibility, most companies are implementing ISO 9000 quality management systems.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ The small variations in the other amino acids may offer advantages for specific applications but for the most part provide similar characteristics to both types of gelatin.
  • Norland Products 21 January 2010 21:10 UTC www.norlandprod.com [Source type: FILTERED WITH BAYES]

^ Beside hartshorn jelly, from deer antlers (hence the name "hartshorn"), isinglass was one of the oldest sources of gelatin.
  • Gelatin encyclopedia topics | Reference.com 21 January 2010 21:10 UTC www.reference.com [Source type: Reference]
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

Applications of Gelatin

.First and foremost is the use of gelatin as a food-stuff - in jellies, soups, &c.^ It is used in the creation of a variety of foods, including jellied meats, candies and desserts, and helps stabilize food products such as ice cream and marshmallows.

^ Common examples of foods that contain gelatin are gelatin desserts , jelly , trifles, aspic, marshmallows, and confectioneries such as Peeps and gummy bears.
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ As a foodstuff, gelatin is the basis for jellied desserts; used in the preservation of fruit and meat, and to make powdered milk, merinque, taffy, marshmallow, and fondant.
  • How gelatin is made - production process, manufacture, making, used, processing, parts, structure, product, industry, Raw Materials, The Manufacturing Process of gelatin 21 January 2010 21:10 UTC www.madehow.com [Source type: FILTERED WITH BAYES]

.Referring to the articles Glue, Isinglass and Size for the special applications of these forms of gelatin, we here enumerate the more important uses of ordinary gelatin.^ It uses material from the Wikipedia article "Gelatin" .
  • Gelatin: Encyclopedia of chemistry, analytics & pharmaceutics with 64,557 entries. 21 January 2010 21:10 UTC www.chemie.de [Source type: Reference]

^ And using more gelatin!
  • How To Use Gelatin - David Lebovitz 21 January 2010 21:10 UTC www.davidlebovitz.com [Source type: General]

^ GIFT BOX PAN.A perfect holiday cake pan that can also be used for molding gelatin , ice cream, bread, and many more styl...
  • Gelatin Molds - Bakeware: Find, Compare, Read Reviews & Buy Online @ Yahoo! Shopping 21 January 2010 21:10 UTC shopping.yahoo.com [Source type: General]

.In
photography it is employed in carbon-processes, its use depending on the fact that when treated with potassium bichromate and exposed to light, it is oxidized to insoluble compounds; it plays a part in many other processes.^ Poskim in the USA and Europe ruled that due to the method of processing the hides, gelatin produced from all parts of the hide are considered pareve and may be used with dairy.
  • Gelatin Revisited 21 January 2010 21:10 UTC www.kashrut.com [Source type: FILTERED WITH BAYES]

^ The realistic body part molds and gelatin process can cause injury if used carelessly.
  • Qwiggle Realistic BODY PARTS Molds from JELL-O Gelatin dessert 21 January 2010 21:10 UTC www.yankeehalloween.com [Source type: General]

^ All the chemical means used in the manufacturing process of gelatin are used only to separate other materials present in bones that would negatively impact on the quality of the gelatin.
  • Gel-Caps and Gelatin 21 January 2010 21:10 UTC www.koltorah.org [Source type: Original source]

.A solution of gelatin containing readily crystallized salts - alum, nitre, &c.^ However, if water containing 0.5 % gelatin is frozen, the water will freeze as millions of small discrete crystals, instead of forming a single solid block of ice.
  • Gelatin Food Science 21 January 2010 21:10 UTC www.gelatin.co.za [Source type: Academic]

^ Following hydration of the mixture containing gelatin, this mixture of water, sucrose and gelatin is heated to a temperature effective to form a solution, without causing rapid loss of gelatin gel strength.
  • Process for manufacture of aerated confections with dry blend of sugar and gelatin - Patent 7329428 21 January 2010 21:10 UTC www.freepatentsonline.com [Source type: Reference]

^ The ammunition container measures 5"W x 7"H x 11"L. One batch of ordnance gelatin solution can produce two gelatin blocks measuring approximately 5"W x 4.5"H x 11"L. Two batches of ordnance gelatin can produce three gelatin blocks measuring approximately 5"W x 6"H x 11"L. .
  • A Simplified 10% Ordnance Gelatin Preparation and Test Procedure 21 January 2010 21:10 UTC www.firearmstactical.com [Source type: Reference]

- solidifies with the formation of pretty designs; this is the basis of the so-called "crystalline glass" used for purposes of ornamentation. .It is also used for coating pills to prevent them adhering together and to make them tasteless.^ When making gelatin mold recipes, remember never to use acidic fruit such as pineapple or kiwi fruit because these prevent Jell-O from setting.
  • JELL out: Gelatin emerges as sought-after dining trend -- again - El Paso Times 21 January 2010 21:10 UTC www.elpasotimes.com [Source type: General]

Compounded with various mineral salts, the carbonates and phosphates of calcium, magnesium and aluminium, it yields a valuable ivory substitute. .It also plays a part in the manufacture of artificial leather, of India inks, and of artificial silk (the Vanduara Company processes).^ How gelatin is made - production process, manufacture, making, used, processing, parts, structure, product, industry, Raw Materials, The Manufacturing Process of gelatin Powered by JRank How Products Are Made .
  • How gelatin is made - production process, manufacture, making, used, processing, parts, structure, product, industry, Raw Materials, The Manufacturing Process of gelatin 21 January 2010 21:10 UTC www.madehow.com [Source type: FILTERED WITH BAYES]



Simple English

Gelatin is a protein substance that comes from collagen. Collagen is a natural protein found in the tendons, ligaments, and tissues of mammals.

It is made by boiling the connective tissues, bones and skins of animals, usually cows and pigs. Once the boiling is done, the collagen will cool and make a jelly. As a food, gelatin is used to make jellied desserts; used in the preservation of fruit and meat, and to make powdered milk. Gelatin can also be used as glue for matches or glue for paper money. You can also find it is used as the syrup in medicine. Also known as medicine emulsions.



Citable sentences

Up to date as of December 28, 2010

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