Gelatin is a translucent, colourless, odourless, nearly tasteless solid substance. When heated with water, the tissue dissolves and upon cooling, the solution gelatinize into a translucent mass. Gelatin has no fat, no carbohydrates, no cholesterol and no preservatives. This type-A gelatin is extracted by hydrolysis of the collagen from non-GMO porcine skins. The raw materials used in manufacturing are from federally registered pork processing establishments from Canada and America. There are no antibiotics, hormones and steroids used in the manufacturing of this product.

Uses: Gelatin is commonly used as a gelling agent in foodstuffs, pharmaceuticals, photography, and cosmetic manufacturing. It may also be used as a foaming and/or stabilizing agent for a number of edible applications. It is found in some "gummy" candies as well as other products such as marshmallows, Jell-O, and some low-fat yogurt.
Substitute 2 1/2 tsp for 1 envelope in recipes.