Storage Conditions: Dry and cool (68-72ºF, 20-22ºC)
Ingredients: Gelatin powder derived from fish skin
Applications: To gelify and thicken mixtures
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Directions: To dissolve fish gelatin, we recommend adding the gelatin to room temperature water with good agitation and heating to 30ºC/ 86ºF. This will dissolve the gelatin in ten minutes.