This direction is undoubtedly one of the most important at the present time, too. Up to the 20th century, the use of gelatin as a food product remained, if not the only, then, in any case, the main direction of its practical use. It is also used in the production of several types of Chinese soup dumplings, specifically Shanghainese soup dumplings, or xiaolongbao, as well as Shengjian mantou, a type of fried and steamed dumplings. Gelatin can be used as a stabilizer, thickener, or texturizer in products such as yoghurt, cream cheese, and margarine it is also used in reduced-fat products to mimic the feeling of fat in the mouth and give the impression of bulk. Examples of food products containing this protein are gelatin desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears, fruit snacks, and jelly babies. At the present time, gelatin is perhaps the most demanded gelling agent in the food industry in general and cooking in particular, and its various types and varieties are used in the preparation of a wide range of food and non-food products. This circumstance significantly expanded the possibilities of using this protein product. Along with this, since the middle of the 19th century, in this country, gelatin in powder form began to be produced and widely sold. It is possible that this very French experience contributed to the fact that it was paid attention to in the USA, where gelatin gained particular popularity as a food product called Jell-O. In this connection, it is interesting to note that even then, the French government considered gelatin as a potential source of cheap and affordable protein for the poorest strata of society, which significantly contributed to its production on an industrial scale. Almost a century and a half later, another French researcher, namely Jean-Pierre-Joseph d’Arcet, 1812 continued the experiments of his predecessor by introducing hydrochloric acid in the process of extracting gelatin from bone raw materials in combination with steam extraction, which significantly increased its efficiency. In the 15th century, in Britain for the same purpose, meat production wastes and the hooves of cattle began to be used as raw material for the production of gelatin, and in 1681, the French inventor Denis Papin improved this technology by developing a new method for extracting gelatin by boiling bones. According to, the book “Viandier of Taillevent”, dated approximately 1375, presents the procedure for preparing a jellied meat broth, in which gelatin is also an integral part. the book “Kitab al-Tabikh” described the recipe for the preparation of fish jelly, the main component of which is actually one of the varieties of gelatin, by boiling fish heads. Gelatin as a product of anthropogenic activity has been known since very ancient times: in any case, even then, it was noticed that meat and fish broths are sometimes able to spontaneously solidify in the air without any preliminary cooling with the formation of a specific substance, this was something in between a liquid and solid body.
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