Put this product in cold water, slowly heat it to 80 degrees or boil and stir until it is completely dissolved, and then pour it into a clean container. After cooling, put it i6n the refrigerator to refrigerate. You can add sucrose, food coloring, spices, crushed fruit make different flavors of jelly).
Gelatin is actually a biological macromolecule, so it also has some macromolecular properties. For example, when we put dry gelatin powder in an appropriate amount of water, we will find that they will slowly expand. The longer the time, the greater the expansion. This phenomenon is also called swelling. However, when the expanded gelatin is placed in water above 35 degrees, it will melt, but if the temperature is too high, the viscosity of the gelatin powder will also be destroyed.
Gelatin is generally refined from animal substances, so gelatin is also called "animal glue". Manufacturers boil the bones and skins of cows and pigs in furnaces about 70 feet high to boil the collagen, and then soak the slag. The production process does not use the horns and hooves of animals. The refined substance is dried and ground into a powder and mixed with sugar, adipic acid, maleic acid, sodium citrate, as well as artificial flavorings and food coloring.
Because collagen is thoroughly processed, the U.S. federal government does not classify manufactured products as meat or animal products. However, vegetarians will use agar as a substitute for gelatin.
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