Zint Beef Gelatin Powder Grass-Fed Description
- Replenishes The Body's Collagen
- Restores Skin Moisture and Smoothness
- Supports Joint and Hair Health
- Gels or Thickens when Added to Recipes
- Super Ingredients Made Simple
- 100% Pure Gelatin Powder
- Non GMO • Paleo Friendly • Gluten Free
- Hormone Free • Antibiotic Free
- Free Of Wheat, Dairy, Peanut, Tree Nut and Soy
- Certified Kosher
- BPA Free
Restorer Of Youthfulness
Zint Gelatin rejuvenates your beauty and youthfulness from within. By replenishing your body's declining collagen supply, it aids the strength of your hair and restores the moisture and smoothness of your skin for a more youthful complexion. It also restores the suppleness of your joints for carefree movement and activity by nourishing your body's connective tissue, including cartilage and tendons.
The Zint Difference: We source our gelatin from non-GMO, grass-fed, pasture-raised cattle in our all-natural approach ensure a premium beef collagen product in both nutrition and taste, it helps support a healthy, sustainable food supply for generations to come.
Directions
Usage: Our gelatin has the ability to gel or bloom when added to liquid, making it the perfect addition to jello, gummies, smoothies and cookies. First add gelatin to a small amount of room temperature water to dissolve, then add hot water. One tablespoon of gelatin will gel two cups of liquid.
Free Of
GMO's, wheat, gluten, dairy, peanut, tree nut, soy, BPA, hormones, antibiotics.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 1 Tbsp. (12 g)
Servings per Container: 38
| Amount Per Serving | % Daily Value |
|
| Calories | 45 | |
|
| Protein | 11 g | |
|
| Typical Amino Acid Content (mg) | | |
|
| Hydroxyproline | 1441 mg | |
|
| Histidine | 64.9 mg | |
|
| Asparagine | 5.5 mg | |
|
| Serine | 144.1 mg | |
|
| Arginine | 645.7 mg | |
|
| Glycine | 4796 mg | |
|
| Aspartic Acid | 129.8 mg | |
|
| Glutamic Acid | 195.8 mg | |
|
| Threonine | 111.1 mg | |
|
| Alanine | 888.8 mg | |
|
| Proline | 1486.1 mg | |
|
| Hydroxylysine | 28.6 mg | |
|
| Cysteine | 3.3 mg | |
|
| Lysine | 138.6 mg | |
|
| Tyrosine | 69.3 mg | |
|
| Methionine | 50.6 mg | |
|
| Valine | 233.2 mg | |
|
| Norvaline | 4.4 mg | |
|
| Isoleucine | 148.5 mg | |
|
| Leucine | 254.1 mg | |
|
| Phenylalanine | 160.6 mg | |
|
Other Ingredients: Gass-fed beef gelatin.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Homemade Marshmallows, Three Ways
Whip up these marshmallows in the morning and enjoy them in hot cocoa after a day’s activities. This tasty recipe is free from gunky corn syrup and cornstarch and is naturally gluten-free and dairy free. Enjoy classic vanilla flavor or switch it up with strawberry and chocolate variations. They even toast up perfectly for s’mores!
Homemade Marshmallows, Three Ways
- 2-½ Tbsp. unflavored gelatin powder
- 1 cup water (divided)
- 1-½ cups cane sugar (or 1-¼ cups maple syrup)
- ½ tsp. kosher salt
- ? cup Bob’s Red Mill Tapioca Starch (or Bob’s Red Mill Arrowroot Starch)
For classic vanilla
- 2 tsp. vanilla bean paste (or vanilla extract)
For chocolate
- ? cup sifted cocoa powder
For strawberry
- 1 tsp. vanilla extract (or vanilla bean paste)
- ? cup ground freeze-dried strawberries
- Line 8 x 8-inch baking pan with parchment paper and thoroughly dust with arrowroot or tapioca starch.
- In bowl of stand mixer fitted with whisk attachment, add ½ cup water and sprinkle in gelatin. Allow gelatin to bloom while you prepare sugar mixture.
- If using cane sugar: In large saucepan over medium, heat sugar, water and salt gently until sugar completely dissolves and there are no detectable sugar granules. Once fully dissolved into syrup, increase heat. (Note: Make sure not to skip this step if using sugar or mixture can crystalize and cause finished marshmallows to be grainy.)
- Use candy thermometer or instant-read thermometer to check temperature of mixture; when it reaches 240 degrees F, remove from heat.
- If using maple syrup: In large saucepan over medium heat, combine remaining ½ cup water, maple syrup and salt. Stir together gently, bring to boil then reduce heat slightly until sugar reaches 240 degrees F.
- Turn mixer on low speed and slowly and carefully stream hot sugar mixture down side of bowl containing gelatin mix until incorporated. (Note: If making chocolate marshmallows, sprinkle sifted cocoa powder into bloomed gelatin before adding hot sugar mixture.)
- Increase mixer speed to high and whip for 5-6 minutes. (Note: During last minute, add in classic vanilla or strawberry flavorings.)
- When marshmallow mixture is light and fluffy, greatly increased in volume and flows slowly like lava into itself, stop mixing and quickly transfer mixture into prepared pan and smooth out surface with offset spatula or wet fingertips.
- Dust with starch and let cure uncovered for at least 4 hours, or until bouncy but firm.
- Turn pan over and gently release marshmallow onto cutting. With starch-dusted knife, slice into 1-inch squares. Dust with more starch to ensure they don’t stick together and store in airtight container.
