Gelatin and Kosherįor persons observing kosher laws, gelatin can be obtained from fish or kosher slaughtered cattle. According to General Foods, Jello®-brand dessert gelatin is derived from pig skins. Most culinary gelatins are derived from collagen obtained by processing hides, either bovine (cattle) or porcine (pig). It can come from kosher animals, such as cattle, deer, chickens, or sheep, non-kosher mammals, such as pigs or historically horses, or from fish, both kosher and non-kosher species. The collagen that forms the basis for gelatin is derived from the skin, bones and connective tissues of animals. It is also used by makers of wine, beer, hard cider, fruit juice, and vinegar to clarify the liquids (remove cloudiness). It is a common ingredient in many dairy foods such as cream cheese, ice creams, whipped cream, dips, yogurts, ice creams, and margarine, particularly in low fat variations where it substitutes for the mouthfeel of fat. Found in powder, granules or (mostly in professional and industrial applications) sheets, gelatin is used in desserts (most famously in Jello®), gummy candies, candy corn, fruit snacks, and marshmallows. As noted on Wikipedia, Gelatin is an irreversibly hydrolyzed form of collagen, in which the protein fibrils are broken down into smaller peptides. Gelatin (or Gelatine in British spelling) is a common ingredient in many foods.
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