Powdered Gelatin

Powdered gelatin is a fine, off-white granulated protein derived from animal collagen. It hydrates in cold water to bloom and melts when heated, then sets liquids into a clear, bouncy gel as they cool. Cooks use it to stabilize mousses, set panna cotta and fruit jellies, and reinforce terrines; it typically sells in packets or jars with labeled bloom strength. It is animal-derived and not vegetarian.

Modern gelatin production evolved from traditional rendering of skins and bones, now standardized from porcine or bovine sources with controlled bloom strength. It appears across European patisserie, classic aspics, and contemporary confectionery, and is manufactured globally.