Gelatin. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.
Unflavored Gelatin is best known as a gelling agent in cooking. This Unflavored Gelatin is useful in many foods such as jams, jellies, yogurts, cream cheese and even margarine. This Unflavored Gelatin acts as a stabilizer or thickener and is often used in reduced fat products to create a desired texture.
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