Manufactured by hydrolysis of collagen extracted from the skin of warm water fish like tilapia. It has many of the same characteristics as 250 bloom pork or beef gelatin except that it melts at a lower temperature. For example, a 250 bloom pork/beef gelatin may melt at 30ºC/ 86ºF while a 250 bloom fish gelatin would melt at approximately 25ºC/ 77ºF.
Kosher: Not Kosher
Weight: 1 lb
Fish Gelatin Powder - Cuisine-Tech
SKU: CT1056
$39.27Price
Excluding Sales Tax
Storage Conditions: Dry and cool (68- 72ºF, 20- 22ºC)
Directions: To dissolve fish gelatin, we recommend adding the gelatin to room temperaturewater with good agitation and heating to 30ºC/ 86ºF.
This will dissolve the gelatin in ten minutes.
- Gelify and thicken mixtures
