BF- MOLDED DESSERTS

GELATIN

BY PRODUCT OF ANIMAL SKIN AND BONES

GELATIN

MADE UP OF AMINO ACIDS PROLNE AND GLYCINE

gelatin

available in powder form

sets at 10-16 C REFRIGIRATOR TEMP

gelatin

TYPES OF GELATIN

PLAIN TYPES HAVE NO COLOR AND FLOR EX; KNOX

HAVE NO FLAVOR AND COLOR TYPES OF GELATIN

PLAIN TYPES

TYPES OF GELATIN THA IS ARTIFICIALLY FLAVORED AND COLORED EX; JELLO

sweetened types

FAGF- LOWERS TEMPERATURE AT WHICH GEL WILL FORM HENCE LARGER TIME TO GET, WEAKENS THE GEL

ACID

RAW PINEAPPLE

PREVENTS GET FORMATION,

RAW PINEAPPLE

BROMELIN HYDROLIZES GELATIN MOLECULE

BROMELIN IS DESTROYED BY HEAT

TRUE

MILK

INCREASES GEL STRENGTH DUE TO SALTS IN MILK THUS HARD WATER PRODUCES FIRMER GEL

SUGAR

RETARDS SETTING RESULTING IN WEAKER GEL

ANOTHER TERM OF GULAMAN

AGAR-AGAR

AGAR AGAR/ GULAMAN

A GEL FORMING EXTRACTIVE FROM ALGAE OR SEAWEEDS

AGAR AGAR

OBTAINED BY A SERIES OF EXTRACTION W/ WATER AN SULFURIC ACID

GULAMAN AN BE SOLD IN 3 DRIED FORMS

bars/ strips/ flakes

agar-agar

non digestible carbohydrate

is a gelatin a non digestible crbohydrate or a protein

protein

agar agar gets at - temp

room temp

GELATIN

REQUIRES LOW TEMPERATURE

AGAR AGAR

FIRM AND BRITTLE BREAKS WITH SHORT CAGES AND NOT CLEAR

AGAR AGAR

SOLUBLE ONLY IN BOILING WATER

GELATIN

SOLUBLE ONLY IN HOT WATER

TYPES OF AGAR AGAR

PLAIN OR UNFLAVORED GULAMAN, SWEETENED AND ARTIFICIALLY AND COLORED GULAMAN, PWDERED GEL BAR, STRIPS