Gelatin made from fish by-products avoids some of the religious objections to gelatin consumption. The powder contains powdered gelatin and flavorings, including sugar or artificial sweeteners. Such a photographic emulsion consists of silver halide colloidal particles dispersed in a gelatin matrix. It contains gel forming agents such as carboxymethylcellulose, gelatin and pectin. Some manufacturers produce sour bears with a different texture, based on starch instead of gelatin. Jellied desserts are made with a sweetened liquid thickened with gelatin or another thickening agent. For instance, many sweet almond tofus are actually gelatinous desserts hardened using agar or gelatin. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Colloids contain larger insoluble molecules, such as gelatin. The agar is a vegetarian/vegan alternative to gelatin that is made from seaweed. The capsule shell is made of gelatin and titanium dioxide. In 1902, Hermann Emil Fischer isolated hydroxyproline from hydrolyzed gelatin. Therefore, sucrose is used in conjunction with a protein like gelatin. Vegans and vegetarians do not eat foods containing gelatin made from animals. Bloom is a test to measure the strength of a gel or gelatin.