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Gelatin is usually extracted from bovine, pig, and fish.Gelatin for recipe use comes in the form of sheets, granules, or powder.Instant types can be added to the food as they are;Others need to be soaked in water beforehand.It is widely used as nourishment additive, and found in most gummy candy, as well as other products such as marshmallows, gelatin desserts, and some ice creams, dips, and yogurts.
Probably best known as a gelling agent in cooking, different types and grades of Gelatin are used in a wide range of food and non-food products: Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.
Eggs in aspicGelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass, from the swim bladders of fish, is still used as a fining agent for wine and beer.Beside hartshorn jelly, from deer antlers, isinglass was one of the oldest sources of gelatin.
Gelatin is divided into edible gelatin, medicinal gelatin, industrial gelatin, photographic gelatin, and leather glue and bone glue according to th