530 MANUAL OF MILK PRODUCTS 



or fit substance to be used in ice cream making. Others deny 

 the justice of this attitude and say that if such is the case, its 

 use as gelatin on the table should likewise be forbidden. The 

 fact remains, however, that practically everything which can be 

 said against the use of gelatin from the standpoint of unclean- 

 liness can with almost equal force be urged against milk and 

 cream themselves. It is occasionally contended further, that 

 glue is used instead of gelatin in ice cream making. Even if 

 this be true, it of itself does not furnish warrant for the exclusion 

 of all gelatin, including that pure enough for family table use. 

 The characteristic odor of glue is largely that produced by the 

 decomposition or rotting of the animal matter from which glue 

 is later made, and its use in any food product whatsoever should 

 be most heartily condemned. However, the fact that the clean 

 and higher priced goods are in reality the cheaper to use, will 

 act as a constant and almost automatic regulator in the matter 

 of gelatin usage. From 3-J to 4 lb. of the higher grade, costing 

 about a dollar, will accomplish as much as will 6 or 8 lb. of the 

 cheaper goods costing half as much again. The presence of 

 gelatin does not appreciably affect the amount of the swell unless 

 used in very considerable excess of any amount which the con- 

 sumer would accept, when a smaller swell is secured. 

 Gum tragacanth. 



Gum tragacanth is a material of vegetable origin and is very 

 similar in its nature to the gum that oozes out of and hardens on 

 the trunks of cherry and peach trees. It does not go into true 

 solution in water. It is used in practically the same manner as 

 is gelatin and for the same purpose. It possesses some advan- 

 tages over gelatin, especially in being odorless. It seems, too, to 

 be used by those who wish to be able to declare that their goods 

 contain no gelatin. An exceedingly small quantity is sufficient 

 to prevent the formation of coarse crystals. One ounce in chip 

 or shaving form, when soaked and heated in a quart of water, 

 will cause the entire mass to become very heavy and tenacious. 



