Comments on
Jelly made from gelatin powder
Namrata sarmah @1994namrata
The observation was made that while both vinegar and alcohol slowed the process of gelatinization, neither stopped it completely. Alcohol had the most effect in both trials. It was concluded that this was because of its affect on the overall pH of the gelatin which minimized its gel forming ability
Namrata sarmah @1994namrata
Acids hydrolyze gelatin and weaken its gelling capacity in water, which raises concerns about the use of food acids in gelatin-based confections (gummies).
DROOLSOME MORSEL BY AFREEN WASEEM @ChefAfreenwaseem01
Ok thanks for sharing your knowledge ..!
