from the toxic effects of HCAs.Jelly Consistency
The firmness or strength of a gelatin gel, and
therefore its tolerance of handling and its
texture in the mouth, depends on several
factors: the gelatin molecules themselves, the
presence of other ingredients, and the way in
which the mixture is cooled.
Gelatin Quality and Concentration The
most important influence on the texture of a
jelly is the concentration and quality of its
gelatin. Gelatin is a highly variable material.
Even manufactured gelatin (below) is only
60–70% intact, full-length gelatin molecules;
the remainder consists of smaller pieces that
are less efficient thickeners. The gelatin in a
stock is especially unpredictable, since meat
and bones vary in their collagen content, and
long cooking causes progressive breakdown of