Gelatin is a translucent, colourless, brittle, nearly tasteless solid substance, extracted from beef skin. Ambrosia’s packaged gelatin has nothing added to it. It may be used in foods as a gelling agent, thickener, emulsifier, binder, foaming agent and glaze. Granular gelatin requires hydration in cold water before it will disperse readily in hot liquid.
Instructions: Disperse one tablespoon of gelatin in one pint of cold water before adding it to recipes.
Shelf Life: 18 months
Substitutes: Vegetarian replacements for gelatin powder are guar gum and agar-agar
Gelatin powder can be used as a:
- Thickener in powdered drink mixes, gravies, sauces, puddings, jellies, dairy products etc.
- Process aid in the micro encapsulation of colours, flavours, oil and vitamins
- Emulsifier in cream soups, sauces, whipped cream, confectionary, dairy products, etc.
- Stabilizer in cream cheese, chocolate milk, yogurt, icings, cream fillings, and frozen desserts.
- Film former for coating fruits, meats and deli items
- Adhesive agent to affix nonpareils, coconut, and other items to confections
- Bonding agent to layered confections, to bond frosting to baked goods, and to bond seasonings to meat products
Ambrosia does not guarantee the accuracy of any nutritional information or ingredients listing presented on this website. Read more.