Gelatin desserts, dry mix, with added ascorbic acid, sodium-citrate and salt
Whole food · Sweets
Photo: Wikipedia
This is a powdered mix that transforms into a vibrant, translucent, and jiggly dessert when chilled. It delivers a clean, sweet, and often fruity flavor with a uniquely smooth, melt-on-the-tongue texture. Nutritionally, it's a nearly pure carbohydrate source, providing quick energy with no fat or fiber.
Calorie split: 8% protein · 92% carbs · 0% fat
↓ Full nutrition💚 Why it's loved
People adore its playful, wobbly texture and the nostalgic, refreshing burst of flavor it provides. Its true appeal lies in its incredible versatility—it's a blank canvas for countless creative desserts, from layered parfaits to fruit-filled molds.
⚠️ Watch-outs & how to enjoy it better
The high carbohydrate content can cause rapid blood-sugar spikes, making it a poor choice for diabetics or those managing glucose levels. The added sodium and citrate may be a concern for individuals on low-sodium diets. To counteract blood sugar impact, pair a small portion with a source of protein or fat, like a handful of nuts or a dollop of Greek yogurt.
Key benefits
- Excellent source of quick energy from carbohydrates.
- Virtually fat-free, making it a light dessert option.
- Fortified with Vitamin C (ascorbic acid) for immune support.
- Extremely versatile base for custom flavors and colors.
- Shelf-stable and easy to prepare with just water.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
While modern gelatin desserts are a 20th-century convenience, the concept of sweetened, chilled gelatinous dishes dates back to medieval Europe, where elaborate 'jelly' molds were a status symbol at aristocratic banquets.
Full nutrition (USDA data · scales with serving)
| Water | 1.0 g |
| Energy | 381 kcal |
| Energy | 1594 kj |
| Protein | 7.8 g |
| Total lipid (fat) | 0.00 g |
| Ash | 0.70 g |
| Carbohydrate, by difference | 90.5 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 3.0 mg |
| Iron, Fe | 0.15 mg |
| Magnesium, Mg | 2.0 mg |
| Phosphorus, P | 142 mg |
| Potassium, K | 7.0 mg |
| Sodium, Na | 491 mg |
| Zinc, Zn | 0.01 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 3.6 ug |
| Vitamin C, total ascorbic acid | 62.8 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.01 mg |
| Pantothenic acid | 0.01 mg |
| Vitamin B-6 | 0.01 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.00 g |
| Threonine | 0.15 g |
| Isoleucine | 0.12 g |
| Leucine | 0.25 g |
| Lysine | 0.35 g |
| Methionine | 0.06 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.18 g |
| Tyrosine | 0.03 g |
| Valine | 0.21 g |
| Arginine | 0.68 g |
| Histidine | 0.07 g |
| Alanine | 0.82 g |
| Aspartic acid | 0.54 g |
| Glutamic acid | 0.89 g |
| Glycine | 1.9 g |
| Proline | 1.3 g |
| Serine | 0.27 g |
FAQ
Is this the same as plain gelatin powder?
No. This is a pre-mixed dessert powder containing sugar, flavorings, color, and acidifiers like sodium citrate. Plain gelatin is an unflavored protein powder used for thickening.
Why is there salt in a dessert mix?
A small amount of salt is a common flavor enhancer. It balances sweetness and makes the overall fruit flavor taste more pronounced and rounded.
Can I use this to make gummy candies?
Yes, it's a common base. You would typically use less water than for a wobbly dessert to achieve a firmer, chewier texture suitable for gummies.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.81 kcal/g · 8% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 70.14 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.