A variety of pre-packaged gelatin dessert products

Jelly, as sold in UK

The most common culinary use for gelatin is as a main ingredient in varieties of gelatin desserts. Unprepared gelatin for desserts is often marketed as a flavored powder or concentrated gelatinous solid. Prepared gelatin desserts are marketed in a variety of forms. Popular brands include Jell-O from Kraft Foods in North America, Hartley's (formerly Rowntree's) and Bompas & Parrin the United Kingdom and Aeroplane Jelly in Australia. I, Moncrief, took this photo of Jell-O desserts, July 2004 This image has been released into the public domain by the copyright holder, its copyright has expired, or it is ineligible for copyright. ... I, Moncrief, took this photo of Jell-O desserts, July 2004 This image has been released into the public domain by the copyright holder, its copyright has expired, or it is ineligible for copyright. ... Image File history File links Download high resolution version (1024x768, 208 KB) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Download high resolution version (1024x768, 208 KB) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... For the art collective, see Gelitin. ... JELL-O is a brand name belonging to USA-based Kraft Foods for a number of gelatin desserts, including fruit gels, puddings and no-bake cream pies. ... Kraft Foods Inc. ... Aeroplane Jelly is a well known jelly brand in Australia. ...

Regional naming

• In the United Kingdom, Ireland, and many of the Commonwealth Nations gelatin desserts are called jelly.
• In the United States and Canada gelatin desserts are called gelatin and jello (generic name based on Jell-O).

The Commonwealth of Nations as of 2007 Headquarters Marlborough House, London, UK Official languages English Membership 53 sovereign states Leaders  -  Queen Elizabeth II  -  Secretary-General Kamalesh Sharma Appointed 24 November 2007 Establishment  -  Balfour Declaration 18 November 1926   -  Statute of Westminster 11 December 1931   -  London Declaration 28 April 1949  Area  -  Total...

Production

The production of gelatin starts with the soaking of cattle hides or pig skins in either a dilute acid or lime solution. Pig or cattle bones are degreased and soaked in acid or lime to remove the calcium. The resulting soft tissue is called ossein. The ossein is then soaked in the same manner as the hide or skin. This process partially hydrolyzes the collagen; which is not water soluble prior to this step. The hide, skin or bone is washed and then cooked in hot water to extract the gelatin. The extract is then dried and ground to form a powder.

To make gelatin desserts, typically powdered gelatin is mixed with sugar, and additives such as adipic acid, fumaric acid, sodium citrate, and artificial flavorings and food colors. Very hot water is added to swell and melt the powdered gelatin. The dessert gels slowly as it cools. This article is about sugar as food and as an important and widely-traded commodity. ... Adipic acid is the common name of 1,6-hexanedioic acid, a chemical compound of the class of carboxylic acids. ... Fumaric acid (IUPAC systematic name: 2-butenedioic acid), also called allomaleic acid, boletic acid or lichenic acid, is a colorless crystalline flammable carboxylic acid based on butene and molecular formula C4H4O4. ... Sodium citrate is the sodium salt of citric acid with the chemical formula of Na3C6H5O7. ... The color of food is considered important in its enjoyment. ...

Because the collagen is processed extensively, the final product is not categorized as a meat or animal product by the US federal government. A recent ruling by the FDA allows gelatin to be used in organic foods even though it is not an organic product. Animal products are either produced by an animal or taken from the body of an animal. ...

Contrary to popular perception, horns and hooves are not used.

Safety

While eating tainted beef can lead to variant Creutzfeldt-Jakob disease (vCJD) in humans, there are no known cases of vCJD transmitted through collagen products such as gelatin. Creutzfeldt-Jakob disease (CJD) is a very rare and incurable degenerative neurological disorder (brain disease) that is ultimately fatal. ...

Gelatin shots

A tray of gelatin shots prior to refrigeration

A gelatin shot or jello shot (often known as a vodka jelly in the United Kingdom^{[citation needed]}) is a party food where some sort of alcohol, usually rum, vodka, tequila or sometimes even grain alcohol replaces some of the water or fruit juice used to congeal the gel. Image File history File linksMetadata Download high-resolution version (1600x1080, 817 KB)A tray of jello shots prior to refrigeration. ... Image File history File linksMetadata Download high-resolution version (1600x1080, 817 KB)A tray of jello shots prior to refrigeration. ... The tone or style of this article or section may not be appropriate for Wikipedia. ... The tone or style of this article or section may not be appropriate for Wikipedia. ... The tone or style of this article or section may not be appropriate for Wikipedia. ... This article is about the beverage. ... Vodka bottling machine, Shatskaya Vodka Shatsk, Russia Vodka (Polish: wódka, Russian: водка) is one of the worlds most popular distilled beverages. ... Various brands of tequila Tequila is a spirit made primarily in the area surrounding Tequila, a town in the western Mexican state of Jalisco, 65 km northwest of Guadalajara and in the highlands of Jalisco, 65 km east of Guadalajara. ... Neutral grain spirits (a. ...

The American satirist and mathematician Tom Lehrer has been rumored to have been the first to invent the gelatin shot in the 1950s while working for the National Security Agency, where he developed vodka gelatin as a way to circumvent a restriction of alcoholic beverages on base^[1], but this claim has not been substantiated. Thomas Andrew Tom Lehrer (born April 9, 1928) is an American singer-songwriter, satirist, pianist, and mathematician. ... “NSA” redirects here. ... Vodka bottling machine, Shatskaya Vodka Shatsk, Russia Vodka (Polish: wódka, Russian: водка) is one of the worlds most popular distilled beverages. ...

The maximum alcohol content is somewhere between 19 and 20 oz. of vodka per 3 oz. package of Jell-O powder, or about 30% alcohol by volume.[1]

Alternatives

Some gelatinous desserts can be made with agar instead of gelatin, allowing them to congeal more quickly and at higher temperatures. Agar, a vegetable product made from seaweed, is used especially in quick jelly powder mix and Asian jelly desserts, but also as an alternative that is acceptable to vegans and vegetarians. Agar is more closely related to pectin and other gelling plant carbohydrates than to gelatin. This does not adequately cite its references or sources. ... Ascophyllum nodosum exposed to the sun in Nova Scotia, Canada Dead Mans Fingers (Codium fragile) off Massachusetts coast For the band, see; Seaweed (band) For the rock musician, see; Seaweed (musician) Seaweeds are any of a large number of marine benthic algae. ... Vegan redirects here. ... For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ... Pectin, a white to light brown powder, is a heterosaccharide derived from the cell wall of higher terrestrial plants. ... Lactose is a disaccharide found in milk. ...

Another vegetarian alternative to gelatin is carrageenan. This alternative sets more firmly than agar, and is often used in kosher and halaal cooking. Though it, too, is a type of seaweed, it tends not to have an unpleasant smell during cooking as agar sometimes does. Carrageenans or carrageenins (pronounced ) are a family of linear sulphated polysaccharides extracted from red seaweeds. ... The circled U indicates that this can of tuna is certified kosher by the Union of Orthodox Congregations. ... Halaal (حلال, halāl, halal) is an Islamic Arabic term meaning permissible. In English it is most frequently used to refer to food that is permissible according to Islamic law. ...

Chemistry

Uncooked pineapple contains the enzyme bromelain which must not be allowed to mix with a gelatin dessert mix as it will stop the gelatin from setting properly by breaking down the gelatin. Papaya and pawpaw contain the enzyme papain, kiwi fruit contains actinidin, and figs contain ficain, all with similar effects. Cooking denatures the enzyme, rendering it inoperative. For other uses, see Pineapple (disambiguation). ... Ribbon diagram of the enzyme TIM, surrounded by the space-filling model of the protein. ... Pineapple, one member of the Bromeliaceae family Bromelain can refer to one of two protease enzymes extracted from the plant family Bromeliaceae, or it can refer to a combination of those enzymes along with other compounds produced in an extract. ... Binomial name L. This article is about the fruit. ... Species See text Pawpaw (Asimina) is a genus of eight or nine species of small trees with large leaves and fruit, native to eastern North America. ... Papain is a protease enzyme (EC 3. ... Species About 94; see text. ... Actinidin is a protein digesting enzyme present in kiwifruit. ... Species About 800, including: Ficus altissima Ficus americana Ficus aurea Ficus benghalensis- Indian Banyan Ficus benjamina- Weeping Fig Ficus broadwayi Ficus carica- Common Fig Ficus citrifolia Ficus coronata Ficus drupacea Ficus elastica Ficus godeffroyi Ficus grenadensis Ficus hartii Ficus lyrata Ficus macbrideii Ficus macrophylla- Moreton Bay Fig Ficus microcarpa- Chinese... Ficain (or ficin) is an enzyme which is derived from figs. ...

See also

• Jelly bean

For other uses, see Jelly bean (disambiguation). ...

References

External links

Wikibooks Cookbook has an article on

Rainbow Jello

• Kraft Foods: Jell-O history
• Cooper Union history page
• Bompas & Parr: Jellymongers