WEBVTT - How Does Gelatin Work?

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<v Speaker 1>Welcome to brain Stuff. From how stuff Works, Hey, brain Stuff,

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<v Speaker 1>I'm morn vogel bomb. And if you've ever eaten in

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<v Speaker 1>a cafeteria or attended a cookout or family reunion in

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<v Speaker 1>the United States, chances are good that you're dessert or

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<v Speaker 1>salad options included some form of flavored gelatine, perhaps from

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<v Speaker 1>the brand name Jello. Hundreds of recipes use flavored gelatine

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<v Speaker 1>to create everything from your simple institutional style squares to

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<v Speaker 1>rinate designs that incorporate varied flavors, fruit and whipped toppings.

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<v Speaker 1>Jello and similar mixes consist of five basic ingredients gelatine, water,

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<v Speaker 1>sugar or artificial sweetener, flavorings, and food coloring. The gelatine

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<v Speaker 1>is what allows you to mold the stuff into whatever

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<v Speaker 1>shape you like, solid room temperature, but melt in your mouth.

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<v Speaker 1>But let's break down why gelatine behaves that way. Gelatine

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<v Speaker 1>is a processed version of a structural protein called collagen

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<v Speaker 1>that occurs in many animals bodies, including humans, called and

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<v Speaker 1>makes up almost one third of all the protein in

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<v Speaker 1>the human body. It's a fibrous protein that strengthens the

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<v Speaker 1>body's connective tissue and allows them to be elastic, that is,

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<v Speaker 1>to stretch without breaking. As you get older, your body

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<v Speaker 1>makes less collagen, and individual collagen fibers become increasingly cross

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<v Speaker 1>linked with each other. One might experience this as stiff

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<v Speaker 1>joints due to less flexible tendons, or wrinkles due to

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<v Speaker 1>the loss of skin elasticity. Gelatin can also be made

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<v Speaker 1>from the collagen in the bones, hides, and connective tissues

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<v Speaker 1>of cows or pigs. Today, the gelatin and jello is

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<v Speaker 1>most likely to come from pig skin. Collagen does not

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<v Speaker 1>dissolve in water in its natural forms, so it must

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<v Speaker 1>be modified to make gelatin. Manufacturers grind the animal parts

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<v Speaker 1>and treat them with either a strong acid or a

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<v Speaker 1>strong base to dissolve the collagen. Then the pre treated

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<v Speaker 1>material is boiled. Controls every step of the process and

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<v Speaker 1>sure purity and safety. The materials are washed and filtered repeatedly.

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<v Speaker 1>During this process, the large collagen protein ends up being

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<v Speaker 1>partially broken down. The resulting product is a gelatin solution.

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<v Speaker 1>That solution is chilled into a jelly like material, then

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<v Speaker 1>cut and dried in a special chamber. At this point,

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<v Speaker 1>the dried gelatin, about ten percent water, is ground. If

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<v Speaker 1>it's going to make a flavor gelatine product like jello.

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<v Speaker 1>You'll be ground into a fine powder. When you buy

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<v Speaker 1>a box of whatever brand of flavored gelatine at the

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<v Speaker 1>grocery store, you get a small packet of the powdered

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<v Speaker 1>gelatin with a sweetener, flavorings, and colors added at room temperature.

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<v Speaker 1>The gelatin protein is in the form of a triple helix,

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<v Speaker 1>and this is a fairly ordered structure, not entirely unlike

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<v Speaker 1>that of DNA. With DNA, two chains of nucleotides are

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<v Speaker 1>twisted together in a spiral pattern, resembling a ladder. It's

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<v Speaker 1>a design known as a double helix. In the gelatin protein,

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<v Speaker 1>three separate chains of amino acids called polypeptide chains have

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<v Speaker 1>lined up and twisted around each other. So to make

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<v Speaker 1>this dried gelatin able to fill out and take the

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<v Speaker 1>shape of a mold, you first add boiling water to

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<v Speaker 1>the powdered gelatin. You then stir the mixture for about

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<v Speaker 1>three minute until the gelatine dissolves completely. But what happens

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<v Speaker 1>to gelatine when you add that boiling water. The energy

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<v Speaker 1>of the heated water breaks the weak bonds that hold

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<v Speaker 1>the gelatine strands together, their helical structure unwinds and you're

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<v Speaker 1>left with free floating protein chains. Next, you add cold

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<v Speaker 1>water and refrigerate the gelatine mixture, which makes the chains

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<v Speaker 1>begin to slowly reform into their tight triple helix structures.

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<v Speaker 1>As it cools, the mass acts like a sponge, soaking

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<v Speaker 1>up the water that you added, But in some places

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<v Speaker 1>there are gaps in the helix, and in others there's

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<v Speaker 1>a tangled web of these polypeptide chains. The chains form

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<v Speaker 1>a sort of net, and the net traps water inside

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<v Speaker 1>pockets between the chains. This protein net is strong enough

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<v Speaker 1>that the gelatine will hold the shape into which it's

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<v Speaker 1>been molded, but because of the water trapped in the pockets,

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<v Speaker 1>the mold has that characteristic jiggle. But gelatine isn't just

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<v Speaker 1>for making fun molded salads or desserts. Gelatine is a

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<v Speaker 1>common ingredient in foods. Because it's so versatile, it can

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<v Speaker 1>also be used as a thicken to give foods a

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<v Speaker 1>more pleasing texture, into emulsify or stabilized processed foods like

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<v Speaker 1>yogurt or cake frosting. It's used to clarify juices, vinegars,

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<v Speaker 1>and even beer. Special gelatins are made from only certain

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<v Speaker 1>animals or from fish to meet the standards of folks

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<v Speaker 1>who don't eat products made from the mammals that are

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<v Speaker 1>usually involved, and vegetarian and vegan substitutes made from extracts

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<v Speaker 1>of gooey stuff like seaweed are available to the range

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<v Speaker 1>of those products that gelatin can be found in is legion.

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<v Speaker 1>Everything from dairy and dairy substitute products like sour cream,

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<v Speaker 1>margarine and cream cheese, to sweets like gummy bears and marshmallows,

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<v Speaker 1>to process meats like sausage and canned ham, to soup sauces, gravies, jellies,

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<v Speaker 1>and even whipped cream. It's the coating for pills that

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<v Speaker 1>makes them easier to swallow. It's in some lozenges and ointments,

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<v Speaker 1>and cosmetics may contain a form of gelatin that doesn't

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<v Speaker 1>gell You might see it on the label as hydrolyzed collagen.

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<v Speaker 1>And gelatins aren't just used in foods and health and

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<v Speaker 1>cosmetic products. It's also commonly used in the manufacture of

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<v Speaker 1>photographic films and papers, uch heads, sand paper, glossy printing papers,

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<v Speaker 1>playing cards, and simulated human tissue for testing guns and ammunition,

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<v Speaker 1>and for forensic science. It's even sometimes used to hold

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<v Speaker 1>down the hair of synchronized swimmers in place. Today's episode

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<v Speaker 1>was written by Linda C. Brinson and produced by Tyler Clang.

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<v Speaker 1>For more on this and lots of other well jelled topics,

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<v Speaker 1>visit our home planet, how stuff works dot com.