| GELATINE is an odorless, tasteless substance extracted from the bones
and various tissues of animals. It is used in a variety of forms, such
as glue and isinglass, but is also purified and prepared commercially
for use in desserts. When it is to be used as a thickening agent in
dessert making, it is ground and sold in this form, or it is mixed with
sugar, flavoring, and acid, when all that is necessary to make it an
appetizing dessert is that it be dissolved in hot water. In both of
these forms, it is sold under different trade names. The gelatine itself
does not provide any appreciable food value, but it is a means of
conveying various foods, such as eggs, milk, sugar, and many kinds of
fruit and fruit juices, all of which are more or less valuable for their
constituents. In addition, it produces desserts that are appetizing and
that may be garnished and served in many attractive ways. |
