Unflavored Jelling Gelatin

Gelatin (Gelatine) is made from the collagen protein found in bone, skin, and cartilage. When beef or pork are boiled the collagen is extracted and changes into gelatin. 

Our gelatin is the highest quality available being extracted from beef skin. Thru out history beef has typically been considered a better nutritional product for consumption than pork which is why we only carry the beef origin product.

Jelling Gelatin: An important property of gelatin is its jelling ability. Its solutions form heat-reversible jels. Gelatin is available in a wide range of blooms from 100 to 250. The higher the bloom the stronger the gel with the least amount of gelatin. We carry only the highest 250 bloom Gelatin. 

1 envelope = 2 1/2 level teaspoons per pint liquid = 1.5% gelatin
2 envelopes = 5 level teaspoons per pint fruit juice = 3% gelatin
1 pound gelatin in 4 gallons liquid = 3% gelatin 

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Usage in recipes is between .5 and 5%. With .5% helping to thicken products and 5% making a chewy gummy candy. 

General Gelatin Dessert Recipe Guide: For gelatin desserts use 1 tablespoon 1/4 ounce for each pint liquid. 1 pound for 8 gallons. Soften gelatin in a small amount of cold water for 1 minute then dissolve in boiling water for 5 minutes. Add fruits desired and chill until firm.

Gelatin is used as a

Gel former in gelled desserts, lunch meats, confectionery, pate, consommé, and aspics. 
Whipping agent in marshmallows, nougats, mousses, soufflés, chiffon's, and whipped cream.
Protective colloid in confectionery, icings, ice creams and frozen desserts.
Binding agent in meat rolls, canned meats, confectionery, cheeses, and dairy products.
Thickener in powdered drink mixes, bouillon, gravies, sauces, soups, puddings, jellies, syrups, and dairy products.
Process aid in the micro encapsulation of colors, flavors, oils, and vitamins.
Emulsifier in cream soups, sauces, flavorings, meat pastes, whipped cream, confectionery, and dairy products.
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 bond layered confections, to bond frosting to baked goods, and to bond seasonings to meat products.
Clarifying agent in wine, beer and fruit juices. Usage .01%. For clarification of liquids of less than 5 gallons. Mix 1/3 teaspoon gelatin in 1 teaspoon cold water, wait 5 minutes, mix in 2 tablespoons boiling water to dissolve the gelatin, when fully dissolved mix well into the liquid. Let settle overnight then strain.

Finger Gelatin

1/2 cup cold water
3 tablespoons unflavored gelatin
1 cup boiling water
12 oz can frozen juice concentrate

Let the gelatin soften in the cold water for 1 minute then mix into the boiling water. Stir about 5 minutes until all the gelatin is dissolved. When you are absolutely certain that all of the gelatin has dissolved add the undiluted, frozen juice concentrate. Stir until the frozen concentrate melts completely. Place the gelatin mixture into a dish or pan and chill overnight, or until firm. Cut the pan into squares. Great for after school or lunch box snacks. 

It's a Snap Cheesecake

1 tablespoon unflavored gelatin
1/2 cup sugar
1 cup boiling water
2 cream cheese 8 ounce packages
1 teaspoon vanilla extract (optional)
1 graham cracker crust 9 inch

Mix gelatin and sugar in a small bowl, add boiling water and stir until gelatin completely dissolves, about 5 minutes. Beat cream cheese and vanilla in a large bowl with mixer until smooth, then slowly beat in gelatin mixture. Pour into crust. Refrigerate about 3 hours until firm. 

Cole Slaw Gelatin

1 tablespoon unflavored gelatin 
1/2 cup cold water 
1 cup boiling water 
1/4 teaspoon salt
1 cup yogurt
1 tablespoon minced onion
1 1/2 cups shredded cabbage
1 tablespoon apple cider vinegar

Let the gelatin soften in the cold water for 1 minute then mix into the boiling water. Stir about 5 minutes until all the gelatin is dissolved. Allow to cool until partially thickened. Fold in the remainder of the ingredients and chill.

Whipped Topping  

1 tablespoon unflavored gelatin
1 tablespoon water
1/3 cup boiling water
1 cup water 
1 cup instant non-fat dry milk powder 
1/3 cup sugar 
1/3 cup vegetable oil 
1 teaspoon vanilla 
2 teaspoons lemon juice

Pour the cup of water into a large metal bowl and put into the freezer. Next place the unflavored gelatin into a small cereal bowl. Add one tablespoon of water and let is soften. Add the boiling water to the gelatin mixture. Stir it with a fork for several minutes, to dissolve the gelatin completely. Let it sit and cool down some. Meanwhile measure the oil, vanilla and lemon juice all into a small container. Set it aside. Also measure the sugar and set aside. When the water in the freezer has ice crystals forming on it, take it out and place it on the counter. Pour in a full cup of dry milk powder. Using electric beaters, whip the mixture at high speed until it forms stiff peaks. This will take a full five minutes. Continue beating, and gradually add the sugar. When it is fully incorporated, gradually add the cooled gelatin mixture. When this is fully incorporated, gradually add the oil, vanilla, lemon juice mixture, in a small stream. The texture of the topping will change a little bit, becoming bright white and creamier. This is normal. Now place the bowl into the freezer again for about 10 or 15 minutes. It will chill and thicken. Stir it with a wire whisk right before serving. You may serve it right away, or keep it in the fridge for a few days. Be sure to stir it before serving, because it tends to thicken up while it sits. Stirring it will make it creamy again. It doesn't taste the same as the non-dairy whipped toppings you find at the supermarket. It actually tastes much better. The dry milk powder gives it a dairy flavor which, is much more satisfying than the chemical fluff available in the freezer at the market. It is economical to make compared to purchasing ready made. Serve it anywhere you would regular whipped topping, and even use it in fancy pudding or gelatin creations. It holds up nicely. Great as a topping for Cream Pies. If you are trying to cut down on cholesterol, this recipe will work as well as real whipping cream on most deserts. Top of PageRecipes . Order Gelatin