Zint Beef Gelatin Powder- 16 oz.

I use gelatin for making gummy candies. I usually use Great Lakes, but I thought I'd try this because of the great reviews. I made two batches of gummies: One with Great Lakes gelatin, and one with Zint gelatin. I weigh out my ingredients, so any differences between the two batches should be due to the gelatin because everything else stayed constant. Even before starting the cooking process, it is obvious that the Zint gelatin is different. The Zint gelatin is much coarser and darker than the Great Lakes and Knox gelatins, which are a very fine, off-white powder. The Zint gelatin, in comparison, is almost like fine-grain golden brown sugar, and is not powdery like the Great Lakes or even Knox gelatin. Zint gelatin pours easily, but that was about the only thing I liked about it. This is why: The resulting batch of gummies from the Zint gelatin was so much stickier than the batch from the Great Lakes gelatin that I had to throw them out. They were sticking to my fingers and getting destroyed when I unmolded them. Also, the gummies made from Zint tasted quite "gamey" and reminded me that, yes, this is a product made from cows. This is not something I want to think about when I am eating candy. That said, for non-gummy-candy applications, Zint would probably be fine. Gelatin in such high concentrations as gummy candies, though, needs to be much more refined. I'll stick to Great Lakes from now on.