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  2. Gelatin - Wikipedia

    en.wikipedia.org/wiki/Gelatin

    Gelatin or gelatine (from Latin gelatus 'stiff, frozen') 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.

  3. You really don't want to know what gelatin is made of - AOL

    www.aol.com/article/lifestyle/2017/06/19/you...

    Gelatin comes from animal skin, bones, ligaments, and tendons because they are a huge source of the protein, collagen (yea, the stuff that keeps your skin nice). Turns out that collagen is a ...

  4. You really don't want to know what gelatin is made of - AOL

    www.aol.com/lifestyle/2017-06-19-you-really-dont...

    To some, these facts may be pretty fascinating, but for most of us, that's just plain gross.

  5. Gelatin dessert - Wikipedia

    en.wikipedia.org/wiki/Gelatin_dessert

    As the gelatin cools, these bonds try to reform in the same structure as before, but now with small bubbles of liquid in between. This gives gelatin its semisolid, gel-like texture. [20] Because gelatin is a protein that contains both acid and base amino groups, it acts as an amphoteric molecule, displaying both acidic and basic properties.

  6. Jell-O - Wikipedia

    en.wikipedia.org/wiki/Jell-O

    Gelatin, a protein produced from collagen extracted from boiled bones, connective tissues, and other animal products, has been a component of food, particularly desserts, since the 15th century. [1] Gelatin was popularized in New York in the Victorian era with spectacular and complex jelly molds. Gelatin was sold in sheets and had to be ...

  7. Want to go vegan? Explore the pros, cons of the lifestyle. - AOL

    www.aol.com/want-vegan-explore-pros-cons...

    "These include animal-based ingredients like gelatin (used in Jello, supplement capsules, marshmallows, etc.), casein, whey proteins (because they are milk-derived) and food colorings like ...

  8. Marshmallow - Wikipedia

    en.wikipedia.org/wiki/Marshmallow

    Once gelatin is dissolved in warm water (dubbed the "blooming stage"), it forms a dispersion, which results in [how?] a cross-linking of its helix-shaped chains. The linkages in the gelatin protein network trap air in the marshmallow mixture and immobilize the water molecules in the network. The result is the well-known spongy structure of ...

  9. Key ingredient in plant-based milk linked to colon cancer ...

    www.aol.com/key-ingredient-plant-based-milk...

    Emulsifiers, which include gelatin, whey protein, xantham gum, and carboxymethylcellulose, are commonly added to nondairy milk to prevent separation and create a smooth, creamy texture.