Gelatin Desserts
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Gelatin Desserts
Gelatine desserts are desserts made with a sweetened and flavoured processed collagen product (gelatin, gelatine), which makes the dessert "set" from a liquid to a soft elastic solid gel. This kind of dessert was first recorded as "jelly" by Hannah Glasse in her 18th-century book ''The Art of Cookery'', appearing in a layer of trifle. Jelly recipes are included in the 19th-century cookbooks of the English food writers Eliza Acton and Isabella Beeton. Jelly can be made by combining plain gelatine with other ingredients or by using a premixed blend of gelatine with additives. Fully prepared gelatine desserts are sold in a variety of forms, ranging from large decorative shapes to individual serving cups. In the United States and Canada, this dessert is known by the genericized trademark, genericised trademark "jello". History Before gelatine became widely available as a commercial product, the most typical gelatine dessert was "Calf (animal), calf's foot jelly". As the name i ...
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Gelatine
Gelatin or gelatine () is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolysis, hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsule (pharmacy), capsules, photographic films, photographic paper, papers, and cosmetics. Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolysis, hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, i ...
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