If you have ever simmered meat bones for a soup then chilled it, you may have noticed a slight jellied effect to the broth. This result is due to "collagen", a protein substance which yields gelatine and is found in the bones, skin and connective tissue of animals. In manufacturing, unflavoured gelatine is extracted from the collagen by hot water, then concentrated and filtered for purity and clarity. It is cooled, extruded and dried into glassy brittle strips. In 1889, Charles B. Knox of Johnston, New York discovered a method of granulating gelatine by breaking down the strips using high speed mills.
Most unflavoured gelatine is packaged in pre-measured individual envelopes for convenient usage. Each envelope of Knox® Unflavoured Gelatine will gel 2 cups of liquid. If the recipe you want to use calls for unflavoured gelatine by the tablespoon, just use 1 envelope for each tablespoon called for.
Unflavoured gelatine has no flavour of its own and contains no sugar, unlike many flavoured gelatines which contain mostly sugar as well as artificial flavours and colours. This makes unflavoured gelatine extremely versatile: it can be used to create desserts, salads, main dishes, jams and jellies, even ice cream and frozen yogurt!
Knox® Unflavoured Gelatine contains only 6 calories per serving (or 25 calories per envelope) and can easily be used to prepare "lower-in-calorie" recipes.