I somehow had a case of gelatin dessert from 1999(don't ask me how that happened...) that was gelled when it was new, but all of them had turned into liquid. Does it break down over time?
Just recently, I tried to set a malt-beverage known as 4 LOKO with gelatin and it wouldn't set at all. I know jello shots can be made, so why won't this set?
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Topic: How does gelatin set and what prevents/breaks the setting? (Read 2247 times)