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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
No, gelatin is derived from animal collagen (usually bovine or porcine) and is not suitable for vegan or vegetarian diets.
Agar-agar, derived from seaweed, is the most common plant-based substitute, though it has a firmer, less bouncy texture.
Sprinkle the powder over cold liquid and let it sit for about 5 minutes until it becomes thick and spongy.
Freezing is not recommended as it can break the protein bonds, causing the dessert to become syrupy or watery when thawed.
A standard packet usually contains 7 grams (about 1/4 ounce), which is roughly 1 tablespoon of powder.
Common reasons include boiling the mixture, using too much liquid, or including raw fruits like pineapple which contain proteases.
Powder is measured by weight/volume and bloomed in liquid, while sheets (leaf gelatin) are soaked in water and then squeezed dry before use.
Pure unflavored gelatin is naturally gluten-free, but always check labels for potential cross-contamination during processing.
If kept dry and airtight, unflavored gelatin can last for several years, though its setting strength may diminish slightly over time.
unflavored gelatin is a versatile ingredient found in cuisines around the world. With 335 calories per 100g and 86 grams of protein, it's a nutritious addition to many dishes.
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