Jell-O is one of the most tasty and easy foods to make. It is never a food that can be turned down. However, nobody really knows what actually holds the form of Jell-O true. Fred Senese provides a great explanation as to how Jell-O maintains its shape with a little bit of wiggle room. Jell-O is composed of hydrolyzed collagen or protein that is reduced to a manageable form through reactions with hot water. After the protein is separated it can form a triple helix or a structure that is similar to DNA is strong enough to keep the shape of the Jell-O. The triple helix resembles three different strands of protein that can be formed through hydrolyzed collagen. These strands can form together and encase liquid such as water. The triple helix is then able to hold the water in its enclosures and spaces, which allows for the Jell-O to wiggle and hold its form together.
Submitted by: Michael Haueisen
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