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) in the United Kingdom and Aeroplane Jelly 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). 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).
Production
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.
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.
Contrary to popular perception, horns and hooves are not used.
While eating tainted beef can lead to variant Creutzfeldt-Jakob disease (vCJD) in humans<citation needed>, there are no known cases of vCJD transmitted through collagen products such as gelatin.
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