How does jello work?!
so I made Jello yesterday, and while I was waiting for it to set, I started wondering exactly how it does set!.
Does anyone know how (or what makes) it gets into its unique squishy form!?Www@FoodAQ@Com
Does anyone know how (or what makes) it gets into its unique squishy form!?Www@FoodAQ@Com
Answers:
I could explain in my own words, but I think it'd be more informative (and easier) to just quote it:
"The gelatin in Jell-O is what lets you transform it into all sorts of different shapes!. What exactly is gelatin!? Gelatin is just a processed version of a structural protein called collagen that is found in many animals, including humans!. Collagen actually makes up almost a third of all the protein in the human body!. It is a big, fibrous molecule that makes skin, bones, and tendons both strong and somewhat elastic!. As you get older, your body makes less collagen, and individual collagen fibers become crosslinked with each other!. You might experience this as stiff joints (from less flexible tendons) or wrinkles (from loss of skin elasticity)!.
The gelatin you eat in Jell-O comes from the collagen in cow or pig bones, hooves, and connective tissues!. To make gelatin, manufacturers grind up these various parts and pre-treat them with either a strong acid or a strong base to break down cellular structures and release proteins like collagen!. After pre-treatment, the resulting mixture is boiled!. During this process, the large collagen protein ends up being partially broken down, and the resulting product is called gelatin!. The gelatin is easily extracted because it forms a layer on the surface of the boiling mixture!."
So yeah, you're eating ground up animal bones!.Www@FoodAQ@Com
"The gelatin in Jell-O is what lets you transform it into all sorts of different shapes!. What exactly is gelatin!? Gelatin is just a processed version of a structural protein called collagen that is found in many animals, including humans!. Collagen actually makes up almost a third of all the protein in the human body!. It is a big, fibrous molecule that makes skin, bones, and tendons both strong and somewhat elastic!. As you get older, your body makes less collagen, and individual collagen fibers become crosslinked with each other!. You might experience this as stiff joints (from less flexible tendons) or wrinkles (from loss of skin elasticity)!.
The gelatin you eat in Jell-O comes from the collagen in cow or pig bones, hooves, and connective tissues!. To make gelatin, manufacturers grind up these various parts and pre-treat them with either a strong acid or a strong base to break down cellular structures and release proteins like collagen!. After pre-treatment, the resulting mixture is boiled!. During this process, the large collagen protein ends up being partially broken down, and the resulting product is called gelatin!. The gelatin is easily extracted because it forms a layer on the surface of the boiling mixture!."
So yeah, you're eating ground up animal bones!.Www@FoodAQ@Com
It's actually the gelatin inside of jellow that makes it "bouncy" when hardened!. The rest is sugar and coloring!. By adding hot water, the gelatin is hydrated -- then by mixing it all together and cooling it, you are creating a semi-solid bowl of colored, sweetened gelatin!.
By the way, do you know what gelatin is!? It's a colorless or slightly yellow, transparent, brittle protein formed by boiling the specially prepared skin, bones, and connective tissue of animals and used in foods, drugs, and photographic film!.
Gross sounding yeah!? But tasty in Jello!Www@FoodAQ@Com
By the way, do you know what gelatin is!? It's a colorless or slightly yellow, transparent, brittle protein formed by boiling the specially prepared skin, bones, and connective tissue of animals and used in foods, drugs, and photographic film!.
Gross sounding yeah!? But tasty in Jello!Www@FoodAQ@Com
The gelatin part of JELL-O is mostly made up of the glycine and proline proteins, which are extracted from the hooves and bones of cows and pigs!. Normally, these proteins are folded into a stable structure called a triple-helix, (think DNA, except a third line) but dissolving them in hot water causes the helixes to unfold into protein chains!. When you pour the hot gelatin-water mixture into a mold and let it cool, only some of the proteins can refold into the triple helix, trapping the rest of the proteins in an unfolded state and creating small pockets of liquid!. Since not all of the proteins refolded, the final structure wiggles, but the folded proteins are enough to hold the shape and the flavored water insideWww@FoodAQ@Com
the bonds in the molecules are key to its unique form!. becasue the bonds between molecules are weak it is easily broken up, but strong enough to stay together!.!.!.just!. when you cool it it makes the bonds set, rather than them being at room temperature and not being able to set!.Www@FoodAQ@Com
Gelatin in made from gelatinous bone marrow!. When the powdered form is reconstituted with a liquid it congeals!. If you use the correct portion of the powdered gelatin and a liquid you get that lovely jiggly matter!.Www@FoodAQ@Com
the gelatin (animal bones and snouts) hardens into solid!.
http://www!.ivu!.org/faq/gelatine!.htmlWww@FoodAQ@Com
http://www!.ivu!.org/faq/gelatine!.htmlWww@FoodAQ@Com
I heard it was made from the remains and parts of an animal
(usually horses, pigs, cows)
check out this link:Www@FoodAQ@Com
(usually horses, pigs, cows)
check out this link:Www@FoodAQ@Com
Gelatin used to come from the middle of animal bones!. It solidifies a bit when cooled!. Nowadays it is derived from other sources!. 'Vegatarian' gelatin is more common!.Www@FoodAQ@Com
Ask Cosby-no jello is gelatin which gets chemical composition changes (think cement) when it mixes with water and then freezes into a solid!.Www@FoodAQ@Com
Something to do with gelatine crystals!.!.!. the crystals absorb the water and use food colouring to make the jello say, red!.Www@FoodAQ@Com
yo mamas fat makes it jiggle!.!.!.!.!.Www@FoodAQ@Com
it might be the gelateny stuff in itWww@FoodAQ@Com
the Gelatin in it!.
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no i'm sorriWww@FoodAQ@Com