andrew millea (millea@ncad.ie)
Mon, 27 Aug 1956 12:44:18 +0000
My unerstanding and experience has been that glycerin keeps set gelatin
from drying out completely and therefore the tissue or whatever will be
more pliable.
Sugar on the other hand makes liquid gelatin more viscous ( I'm not sure
if thats the correct scientific word) gelatin - particularly high bloom
gelatin - flows more easily with sugar added than without.
Vincent
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