Gelatin is a protein produced by partial hydrolysis of collagen extracted from the boiled bones, connective tissues, organs and some intestines of animals such as domesticated cattle,pigs, and horses. The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Gelatin melts to a liquid when heated and solidifies when cooled again.
Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and non-food products: Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears and jelly babies.
Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yoghurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.
Serving Size 1 envelope (1 tbsp) (7g)
Amount per Serving
Calories 23Calories from Fat 0
% Daily Value *
Total Fat 0.0g
Vitamin A 0%
•Vitamin C 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your caloric needs.
Love the flavor, but definitely don't make the indentation too deep, otherwise the bottom of cookie will be too thin, later when you cut into bars, and the bars are so easily to break into half. Also we used 2 tablespoons of jam, it seemed a little too much, so use less than 1 1/2 tablespoons. Overall we still love the buttery flavor and the texture, and the fruit jam added extra refreshing taste.