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What kind of JELL-O has not been an official gelatin flavor?
Californiagurl123
Coconut has not been an official gelatin flavor
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∙ 13y ago
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What is the formula for jello?
get a large quantity of clean fresh animal bones from which all meat and fat have been removed. boil for 3 to 7 days. skim off the floating gelatin layer and throw out bones and water. mix gelatin with sugar and flavor. you have jello!
What is the difference between gelatin and glycerine?
gelatin powder is gelatin that has been dried and broken up into individual grains. gelatin sheets are made from dried sheets that have been dried in a flat sheet. (sheets result in a clearer, more transparent final product than powder.)
What is Jello originally made of What is it made of now?
Jello is made of gelatin (also water and sugar and flavorings). Gelatin is made of proteins, usually either from animal cartilage or fish skin. There hasn't been any significant change in Jello, as far as I'm aware. It was originally made of gelatin, and it still is. The sources of gelatin haven't changed much, either, though I believe that fish is now the primary source whereas at one time it was bones and connective tissue from land animals.
Does it matter what flavor of jello you eat while drinking your prep for a colonoscopy?
No. Otherwise, they would tell you in your instructions.
Is jello made of pig hooves?
No. It is made of animal bones. Seriously, ask your science teacher. Yes, It's Pork. Here is the URL to the page on the manufacturers site. http://kraftfoods.custhelp.com/cgi-bin/kraftfoods.cfg/php/enduser/std_adp.php?p_faqid=117&p_created=1072674000&p_sid=W1kbQcHj&p_accessibility=0&p_redirect=&p_lva=&p_sp=cF9zcmNoPTEmcF9zb3J0X2J5PSZwX2dyaWRzb3J0PSZwX3Jvd19jbnQ9Niw2JnBfcHJvZHM9MCZwX2NhdHM9JnBfcHY9JnBfY3Y9JnBfcGFnZT0xJnBfc2VhcmNoX3RleHQ9cG9yaw**&p_li=&p_topview=1 Question Is the gelatin used in your products safe? Answer The majority of gelatin used in KRAFT products is from North American pork, and BSE does not occur in pigs. Additionally, the U.S. Food and Drug Administration and other scientific experts have determined that the manufacturing methods used to produce gelatin -- no matter what the animal or geographic source -- ensure that the gelatin supply is safe. International research, including a review by the EU Scientific Steering Committee, has confirmed that gelatin manufacturing processes remove and inactivate any contamination by BSE. Furthermore, we have had stringent processes in place to prevent BSE in gelatin for many years. During processing the materials used to make gelatin are exposed to extensive purification procedures, including prolonged exposure to both acid and alkaline conditions, which have been demonstrated to substantially enhance the safety of gelatin. The raw materials are also exposed to other processes such as sterilization, filtration, and demineralization, which have also been shown to significantly enhance the safety of gelatin.
What is jello made of?
it is not only ground animal bones it is preferably left over meat from the animal after it has been killed. Edit: The gelatin in Jello is made from the collagen extracted from boiling down skin and bones of cows and pigs. Meat is not used, except for minute particles left from the skinning/stripping of the hide and bones., Usually less than .1%. If you are talking about the fruity jell-o then sugar, water, and a few other ingredients
What happens when you add fresh pineapple juice to jello?
Due to the bromelain enzyme in fresh pineapple, the jello will not set. Jello has the protein gelatin in it, and the bromelain prevents the gelatin molecules to bond with other gelatin molecules. If you make two molds of jello, one with pineapple, one without, you will find that only the one without pineapple will set. If you use canned pineapple, the jello will set because canned products are heated to eliminate microbes, but it also destroys or greatly reduces the amount of enzymes present.
Can you make jello using frozen pineapples?
No you cannot make jello with frozen pineapples because the pineapple, like kiwi fruit, contains an enzyme that will break down the proteins such as the collagen in gelatin, which will prevent the jello from setting.More information:You can use frozen pineapple to make jello provided it's been cooked before freezing.If it wasn't cooked, then you will have to cook it before making jello. Just cut it to the size you want for your dessert, cover it with pineapple juice, and microwave until hot and steaming. Refrigerate till it's cooled, then make your jello as usual.Frozen pineapply will be softer once cooked than if you started with fresh, unfrozen pineapple.
What fruit will make jello spoil the fastest?
Pineapple, mango and papaya contain proteases, enzymes that break down protein, which will digest the gelatin and prevent it from setting. If you use canned fruit which has been partially cooked then the fruit will no longer have active enzymes in them though.
Difference between hard gelatin capsule and soft gelatin capsule?
Hard gelatin capsules have a body and a cap. They are cylindrical in shape and are sealed after they have been filled with medications. Soft gelatin capsules are just one single unit after the two halves have been sealed. They also consist of liquids and are prepared from plasticizer and gelatin.
How do you made a cake gel?
Unless you have a specific, unusual recipe in mind, there is no "cake gel" used in the batter of a cake. You may be thinking of gel frosting or icing, which is a type of clear sugar gel used in decorating a cake that has already been baked, cooled, and covered with a buttercream or rolled fondant frosting. There are also various types of fillings, placed between baked cake layers, that could be made in a gel form. Yet another possible reference might be "Jello Cake," in which liquid "Jello" (a commercial brand of flavored gelatin) is poured over a baked cake so that the gelatin soaks into the cake, adding color and flavor.
Is jelly a kosher food?
AnswerAs you read the following answers, keep in mind the following: major companies do not always certify their products as kosher in all marketsKosher gelatin, at least in North America, is always parve.In the western US (and maybe other areas) Jello brand gelatins contains a K, which is NOT a valid heksher. It only means the company thinks their product contains no unkosher ingredients.Jello brand puddings contain a circle K, which IS a valid heksher of the Organized Kashrus Laboratories, in Brooklyn NY.Answer:Jello brand gelatin is not kosher. However, there are kosher brands of flavoured gelatin on the market, these are made from either seaweed, fish bones, and cow. Answer:I have heard answers to this question which are consistent. But, until we get an official response from jello manufacturers, it may be urban myth. To be sure, the product packaging should have the rabbinical authority mark of a U in a circle followed by the letter D (for dairy) or P (for parve). However, as the story goes, certain manufacturers took advantage of a loop hole in the law to deceive the public. The letter K can not be copyrighted or registered as a trademark. So, without the official rabbinical assurance that jello is kosher, they put the letter K on the package. However, jello is made from the waste connective tissues of any butchered animal, including pork and horse, neither of which is kosher. So, unless the package assures you that there are no pork or horse byproducts used to make jello, it is NOT Kosher!Answer:Corrections to the previous answer:OU-P means kosher for Passover. If a product is parve it may, or may not, have the world Parve displayed. Waste connective tissues of a kosher animal is not kosher unless the animal was slaughtered and inspected according to Jewish Law.As an observant orthodox Jew, I can tell you what I have been told by rabbis and others in the Jewish community."Jello" gelatin uses the animal by-products of non-kosher animals.To check for authentic kosher products, look an the label for the rabbinical seal of approval: a U within a circle. If the product is dairy, it will have a small D or KD; if the product is parve, it will have a small P or KP; if it is a meat product, the rabbinical authorities do not put a special mark, just the U within a circle. Observant Jews know where to go to find a kosher butcher and which animals are kosher or not. A good example of this is the markings found on "Hebrew National" meat products.Since you can not copyright a letter of the alphabet, the "Jello" company started putting a K on their products to mislead Jews into thinking that it was kosher.As a note for non-Jews who keep changing this answer; until you have learned the mitzvot of kosher and how to recognize official rabbinical markings of kosher products, please stop changing this answer!Moshe David ben Avraham b'eretz YisraelMore Info:Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues, organs and some intestines of various animals. The question is if this process produces a new substance or not according to Jewish Law. If so then it might be kosher and parve. This would need to be determined by qualified rabbinical authority. A better solution is to produce gelatin from other kosher sources, such as plants or fish.
