Advertisement

Dessert Mixes (Non-Dairy) and Gelatine

  • F. Leslie Hart
  • Harry Johnstone Fisher

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.

Keywords

Lead Acetate Calcium Gluconate Calcium Citrate Tannin Solution Lead Acetate Solution 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Text References

  1. 1.
    Federal Specification C-D-221F, Federal Supply Service. Washington, D.C.: General Services Adm. (1968).Google Scholar
  2. 2.
    Bloom, O. T.: U.S. Patent 1,540,979 (1925).Google Scholar
  3. 3.
    Borker, E., Stefanucci A., and Lewis A. A.:J. Assoc. Offic. Agr. Chemists, 49: 528 (1966).Google Scholar

Selected References

  1. A.
    Alexander, J.: Glue and Gelatin. New York: Chemical Catalog Co. (1923).Google Scholar
  2. B.
    Bogue, B. H.: Chemistry and Technology of Gelatin and Glue. New York: McGraw-Hill, (1922).Google Scholar

Copyright information

© Springer-Verlag New York Inc. 1971

Authors and Affiliations

  • F. Leslie Hart
    • 1
  • Harry Johnstone Fisher
    • 2
  1. 1.U.S. Food and Drug AdministrationBoston DistrictUSA
  2. 2.The Connecticut Agricultural Experiment StationNew HavenUSA

Personalised recommendations