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Sugar Free Peach Gelatin Mix

Free!

This dry sugar free gelatin mix is sweetened with sucralose (the same sweetener as Splenda®). The product contains no sugar or fat, and is low in sodium and calories.

Product Description

This dry sugar free gelatin mix is sweetened with sucralose (the same sweetener as Splenda®). The product contains no sugar or fat, and is low in sodium and calories. Made in the USA.

RC Product Usage

RC Sugar Free Peach Gelatin Mix can be used to prepare a variety of desserts. To prepare, dissolve a package in 2 quarts of boiling water. Once dissolved, add 2 more quarts of cold water, pour into serving dishes, and chill until firm. Prepared product should be kept refrigerated. For molds, reduce water slighty.

To Add Fruits or Vegetables: Chill gelatin until slightly thickened. Add 8-12 cups of cooked or raw fruits or vegetables. (Do not use fresh or frozen pineapple, kiwi, ginger root, papaya, figs, or guava – the gelatin will not thicken.)

Packaging

Packaged in BPA/Phthalate-free poly packages. Each package has a lot code and “packed on” date.

Product Number Package Size Yield
83640 6/4.6 oz. bags 1 gallon/bag
83600 1 of 8 assorted flavors 1 gallon/bag

Product Storage

Store bags in a cool, dry place. Prepared product must be kept refrigerated.

Shelf Life

1 year

Ingredient Statement

Gelatin, maltodextrin, fumaric acid, sodium citrate, sucralose, salt, artificial flavors, potassium sorbate, red 40, yellow 6, blue 1, and dimethylpolysiloxane (prevents foam).

Allergens

Mix Only: None.

Product preparation may add other allergens. Refer to labels on ingredients added.

Nutritional Information

Product prepared with water.

Prepared
Weight or Serving Size 4 g (½ cup)
Calories 15
Calories from Fat 0
Total Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 70 mg
Potassium 10 mg
Total Carbohydrates 2 g
Dietary Fiber 0 g
Sugar 0 g
Protein 2 g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%

For Percentages of Daily Values, please refer to RC Nutritional Information Formats.

05/21/12

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