Cuisine-Tech Fish Gelatin Powder, 1lb

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.

• Storage Conditions: Dry and cool (68 - 72 degrees Farenheit, 20-22 degrees Celcius)
• Directions: To dissolve fish gelatin, we recommend add it to room temperature water with good agitation and heating to 30 degree Celcius / 86 degree Farenheit. This will dissolve the gelatin in ten minutes.