#gelatin

#gelatin

The 1950s gave us some truly bewildering gelatin-inspired culinary creations, from jellied hamburger loaves to 7-Up cheese aspic, and while it's easy to get smug about how far our food tastes have come, trends need to be understood within their social and historical context. For instance, the widespread appeal of these jiggly, jewel-toned dishes can be traced back to World War II.

In 1969, Kraft launched a dessert that looked like a magic trick: one packet of powder, three distinct layers. Called Jell-O 1-2-3, it promised three tantalizing textures - mousse, custard, and jelly - all separating neatly in the fridge without any extra tricky technique or work. The result was a parfait-like tower of pastels which would be spongy on top, creamy in the middle, and wobbly at the base. For a culture already leaning hard into convenience, it was a giant leap for mankind.

Gelatin is a protein that keeps its shape because of its polypeptide chains, which connect to each other in a spring-like formation.

Many popular candies like gummy bears and marshmallows often contain gelatin, primarily derived from pork, making them unsuitable for vegans and those avoiding pork products.