If you prefer drinking gelatin then for a single serve: Add approx. 1 tbsp. (10 g) to your hot liquid of choice (tea, coffee). If you prefer, 'Bloom'' the gelatin prior to adding to your liquid.
To make a set gelatin: Bloom gelatin by adding approximately ¼ cup of gelatin (40 g) to ½ cup of water (1:2 ratio) and stir until an even texture is achieved. Add bloomed gelatin to 250 mL of any hot liquid with your flavouring and stir until dissolved. Pour into a mould and then refrigerate for at least 2 hours to set.
NOTE: Reduce the amount of gelatin for a softer set or increase for a firmer set.
Ingredients
Australian Bovine Gelatin, Processing Aid (Sulphur Dioxide).
Contains Sulphites.
May contain milk, egg, soy, sesame, lupin, fish, crustacean, mollusc, almond, brazil nut, cashew, hazelnut, macadamia, pecan, pine nut, pistachio, walnut.
Gelatin needs to undergo a washing process as part of its refinement which results in sulphur dioxide residues. Sulphur dioxide has not been added to the final product.
|
Serving size: 10 g
Servings per pack: 30 (300g) | 50 (500g)
|
|
per serve |
per 100 g |
| Energy |
150 kJ |
1500 kJ |
| Protein, total |
8.8 g |
88.0 g |
| — Gluten |
Not detected |
Not detected |
| Fat, total |
0.0 g |
0.0 g |
| — Saturated |
0.0 g |
0.0 g |
| Carbohydrate |
0.0 g |
0.0 g |
| — Sugars |
0.0 g |
0.0 g |
| Dietary fibre |
0.0 g |
0.0 g |
| Sodium |
25 mg |
250 mg |
| Collagen Forming Amino Acids |
per serve |
| Glycine |
2140 |
| Proline |
1240 |
| Hydroxyproline |
1190 |
| Glutamic Acid |
1000 |
| Alanine |
890 |
| Arginine |
780 |
| Aspartic Acid |
600 |
| Serine |
360 |
| Lysine |
350 |
| Leucine* |
330 |
| Phenylalanine |
240 |
| Valine* |
220 |
| Threonine |
210 |
| Isoleucine* |
150 |
| Hydroxylysine |
100 |
| Histidine |
80 |
| Methionine |
70 |
| Tyrosine |
50 |
| *Naturally occurring Branched-Chain Amino Acids (BCAAs) |
