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1 / 2 oz KNOX unflavored gelatin; 2 oz BAKER'S Bittersweet Chocolate, melted; 3 7 / 8 oz JELL-O chocolate instant pudding; 12 miniature pretzel twist, broken crosswise in half; 1 1 / 2 cup thawed COOL WHIP Whipped Topping; 1 / 4 cup JET-PUFFED vanilla Mallow Bits; optional liqueur of your choice such as Kahlua, Bailey's, Frangelico, or ...
1 / 2 oz KNOX unflavored gelatin; 2 oz BAKER'S Bittersweet Chocolate, melted; 3 7 / 8 oz JELL-O chocolate instant pudding; 12 miniature pretzel twist, broken crosswise in half; 1 1 / 2 cup thawed ...
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As the gelatin cools, these bonds try to reform in the same structure as before, but now with small bubbles of liquid in between. This gives gelatin its semisolid, gel-like texture. [20] Because gelatin is a protein that contains both acid and base amino groups, it acts as an amphoteric molecule, displaying both acidic and basic properties.
Gelatin is used as a binder in match heads [39] and sandpaper. [40] Cosmetics may contain a non-gelling variant of gelatin under the name hydrolyzed collagen (hydrolysate). Gelatin was first used as an external surface sizing for paper in 1337 and continued as a dominant sizing agent of all European papers through the mid-nineteenth century. [41]
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One of the early industries that established itself in Johnstown was the Knox gelatine plant. It was built in 1890 by Charles B. Knox, a prominent Johnstown resident, who developed the granulated, unflavored gelatin still used in food preparation today. [12] [13] When Knox died in 1908, his wife Rose Knox managed the business. Knox became one ...