neighboring granules together, though even these clusters eventually disperse Sheets with their small surface area introduce less air into the liquid, which can be an advantage when the cook wants great clarity in the jelly There is also an “instant” gelatin that is manufactured by drying the extract rapidly before the gelatin chains can form junctions, so it disperses directly in warm liquid And hydrolyzed gelatins have been intentionally broken into chains too short to form a gel; they’re used in food manufacturing as an emulsifying agent (p 627) The standard proportion advised by dessert gelatin packages is one 7-gm package per cup/240 ml, or about a 3% solution; 2% and 1% solutions are progressively more tender Gelatin Doesn’t Strengthen Nails or Hair Though it’s widely believed that gelatin supplements strengthen both nails and hair, there is no good evidence that this is true Nails and hair are made of a very different protein called keratin, and gelatin has no advantage over other protein sources in supplying the building blocks for keratin production Carbohydrate Gelling agents: Agar, Carrageenan, Alginates Gelatin isn’t the only ingredient that cooks have at their disposal for turning a flavorful liquid into an intriguing solid Starch gels give us various pie fillings and the candy called Turkish Delight, and pectin gels the many fruit jellies and jams (p 296) Along the seacoasts of the world, cooks found long ago that various seaweeds release a viscous substance into hot water that forms a gel when the water cools These substances are not proteins like gelatin, but unusual ... give us various pie fillings and the candy called Turkish Delight, and pectin gels the many fruit jellies and jams (p 296) Along the seacoasts of the world, cooks found long ago that various seaweeds release a viscous...there is no good evidence that this is true Nails and hair are made of a very different protein called keratin, and gelatin has no advantage over other protein sources in supplying the building... the building blocks for keratin production Carbohydrate Gelling agents: Agar, Carrageenan, Alginates Gelatin isn’t the only ingredient that cooks have at their disposal for turning a flavorful