Gelatine -

Is made from various animal substances, but chiefly from the bones and the softer parts of the hides, etc., of cattle, by boiling them and treating with steam.

The best gelatines are generally secured from selected calf's stock - the cheek and neck pieces, membranes, skin, fibres, tissues, etc., and the organic parts of the bones. The crude Gelatine thus obtained is placed in lime water for several weeks until it becomes free from all gross matter. It is next washed thoroughly in fresh water until it becomes delicate, white and translucent and, when put in the kettle, melts under the slightest heat. The liquor is finally drawn off slowly, clarified, filtered and run into pans to be cooled, after which it is sliced, dried and granulated.

It is difficult to test Gelatine. Some manufacturers suggest a test with boiling water poured over soaked Gelatine, attaching the highest importance to the absence of odor and color, but this may prove deceptive, as the very poorest Gelatine can be made both odorless and colorless by bleaching the collogen with sulphuric acid or peroxide of hydrogen and many states forbid such bleaching.

Gelatine, although not a life sustaining food, is used in considerable quantities in hospitals and is recommended by physicians as an article of diet, because of its quality of making some other foods more palatable or more easily digestible.

Its uses in the ordinary household are many and varied, ranging from adding body to soups, to making candies, ice creams and desserts.

Arround Gelatine in The Grocer's Encyclopedia

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