Gelatine Subs (article)

[Guest guest]

This from yesterday's IVU-Veg-News

Always good to be reminded what the good ones are! :-)

 

Best love, Pat

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(US-fl) Animal-free alternatives can substitute easily for gelatin

Posted by: " AnimalConcerns.org " animalconcerns

Thu Jul 6, 2006 9:11 am (PST)

 

Have you freshened your breath with an Altoid lately? Eaten a Pop Tart

for breakfast? If so, you were munching on an ingredient you were

probably unaware of: gelatin.

 

Gelatin is generally known by the brand name Jell-O, but it is found

in many common foods including jelly, trifles, aspic, marshmallows,

gummy bears, breath fresheners and canned cake frosting. Gelatin is

commonly used as a stabilizer, thickener or texturizer in foods such

as ice cream, jams, yogurt, cream cheese and margarine.

 

And, you might be shocked to know where it comes from. The word

" gelatin " probably does not make you think of animal parts, but if

you're vegetarian you should know the truth.

 

Gelatin is made from hides, bones and skin of either cows or pigs.

Gelatin †" think " skeleton. " The parts are soaked in vats of lime for

about a month, then treated with acid and boiled, forming a thick goo.

...

A substance called agar (also known as agar-agar), which is made from

seaweed, works the same way as gelatin. It sets in about an hour but

doesn't need refrigeration to work and can be used in place of

gelatin. You can find it in most health food stores and at Whole Foods

Market.

....

Pectin, another vegan gelatin substitute, is derived from the cell

wall of plants and under acidic conditions forms a gel. It is used as

a thickening agent in processed foods, such as in making jams and

jellies.

 

There are some specially made types of gelatin substitutes that are

considered Kosher and vegan: Carmel's unsweetened gel, KoJel's

unflavored gel and Hain Superfruits.

 

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full story:

http://www.palmbeachpost.com/food/content/food_dining/epaper/2006/07/06/

a2fn_vegcol_gel_0706.html