Abstract
About two-thirds of the 50,000,000 or more pounds of gelatin produced in this country goes into edible gelatin. Over half of this goes into gelatin desserts, primarily as dry mixes. This use generally requires gelatin of a high gel strength, blended with sugar, an organic acid, flavor and color. An appropriate specification for gelatin used for this purpose is that included in the Federal specification for dessert powders and gelatin.1 This calls for a “high quality”, edible ground gelatin of not more than 13% moisture content. It shall be free of preservatives or bleaches, and its hot solution shall be clear, and light colored.
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Text References
Federal Specification C-D-221F, Federal Supply Service. Washington, D.C.: General Services Adm. (1968).
Bloom, O. T.: U.S. Patent 1,540,979 (1925).
Borker, E., Stefanucci A., and Lewis A. A.:J. Assoc. Offic. Agr. Chemists, 49: 528 (1966).
Selected References
Alexander, J.: Glue and Gelatin. New York: Chemical Catalog Co. (1923).
Bogue, B. H.: Chemistry and Technology of Gelatin and Glue. New York: McGraw-Hill, (1922).
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© 1971 Springer-Verlag New York Inc.
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Hart, F.L., Fisher, H.J. (1971). Dessert Mixes (Non-Dairy) and Gelatine. In: Modern Food Analysis. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-87521-2_7
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DOI: https://doi.org/10.1007/978-3-642-87521-2_7
Publisher Name: Springer, Berlin, Heidelberg
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