Gelatine

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On 31 Jul 1998, Nitai Nandini wrote:

 

> i have heard that gelatine can be subsituted for agar agar.

> Has anyone else heard of this and does anyone have the measurements....I

> mean equal amounts of agar agar for gelatine or.......

 

As far as I know gelatine (or gelatin) cannot be eaten by devotees.

 

Gelatin is an animal protein substance having gel-forming properties

and is used primarily in food products. It is derived from collagen, a

protein found in animal skin and bone. This means that gelatin can be

derived from animal skin or animal bone.

 

Here's a quote on gelatin just in case you've heard that it's not a meat

product:

 

"It is interesting to note that during manufacture of gelatin,

chemical changes take place so that, in the final gelatin product, the

composition and identity of the original material is completely

eliminated. Because of this, gelatin is not considered a meat food

product by the United States government. The plant is under supervision

of the Federal Food and Drug Admininstration. If the government

considered gelatin a meat food product, the plant would operate under the

Meat Inspection Branch of the Department of Agriculture." (From General

Foods Corp. New York.)

 

Of course maybe you're thinking of vegetable gelatin (although I've never seen

it):

 

Gliadin \Gli"a*din\, n. [Gr. ? glue: cf. F. gliadine.] (Chem.)

Vegetable glue or gelatin; glutin. It is one of the

constituents of wheat gluten, and is a tough, amorphous

substance, which resembles animal glue or gelatin.

(Source: Webster's Revised Unabridged Dictionary (1913))

 

Ys, Murari Dasa