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Zint Grass Fed Beef Gelatin Thickening Protein Powder -- 10 oz

Zint Grass Fed Beef Gelatin Thickening Protein Powder
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Zint Grass Fed Beef Gelatin Thickening Protein Powder -- 10 oz

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Zint Grass Fed Beef Gelatin Thickening Protein Powder Description

  • 100% Pure Gelatin Powder
  • Non GMO
  • Paleo Friendly
  • Gluten Free
  • Hormone Free
  • Antibiotic Free
  • Certified Kosher
  • 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
  • Free Of Wheat, Dairy, Peanut, Tree Nut and Soy
  • 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.


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: 24
Amount Per Serving% Daily Value
Protein11 g
Typical Amino Acid Content (mg)
Hydroxyproline1441 mg
Histidine64.9 mg
Asparagine5.5 mg
Serine144.1 mg
Arginine645.7 mg
Glycine4796 mg
Aspartic Acid129.8 mg
Glutamic Acid195.8 mg
Threonine111.1 mg
Alanine888.8 mg
Proline1486.1 mg
Hydroxylysine28.6 mg
Cysteine3.3 mg
Lysine138.6 mg
Tyrosine69.3 mg
Methionine50.6 mg
Valine233.2 mg
Norvaline4.4 mg
Isoleucine148.5 mg
Leucine254.1 mg
Phenylalanine160.6 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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Coconut Panna Cotta with Pomegranate-Cherry Gelée

Panna cotta is a silky smooth Italian “spoon” dessert that’s served slightly firm, with a gentle wobble. This exceptional coconut milk version omits the traditional cream (panna cotta means “cooked cream”) and is gluten-free and low in processed sugar. It’s surprisingly easy to make, tastes luxurious, with hints of honey and vanilla, and looks beautiful crowned in a dark red, super fruit gelée. One tip for the perfect panna cotta is to let the gelatin “bloom” correctly. Blooming is when the gelatin grains swell and wrinkle which means they’ve absorbed some liquid. The second tip is that the shallower the dish, the faster the pudding will set. You “cotta” try this show-stopping delicacy! Coconut Panna Cotta with Pomegranate-Cherry Gelee and Toasted Coconut on White Plate |

Coconut Panna Cotta with Pomegranate-Cherry Gelée

Pomegranate-Cherry Gelée

  • ¼ cup water
  • ¼ oz. unflavored powdered gelatin
  • ¾ cup pomegranate juice
  • ¾ cup cherry juice
  • 4 Tbsp. sugar

Coconut Panna Cotta

  • 2 Tbsp. water
  • ½ oz. unflavored powdered gelatin
  • 2 13-1/2 oz. cans full-fat coconut milk
  • 4 Tbsp. honey
  • 2 tsp. vanilla extract


  • 3 Tbsp. coconut flakes


  1. In small bowl, add water and sprinkle gelatin in even layer over water. Set aside to bloom for 5 minutes.
  2. In small saucepan over medium heat, pour pomegranate and cherry juice. Just before boiling point, stir in sugar until dissolved.
  3. Add gelatin to saucepan and whisk until fully dissolved.
  4. Set aside and let cool slightly.
  5. Coat inside of six ramekins with coconut oil. Divide pomegranate-cherry gelatin mixture amongst ramekins.
  6. Refrigerate for approximately 45 minutes.
  7. NOTE: Allow gelée to set enough so panna cotta creates separate layer on top when added during assembly. If gelée is too liquid, chill for additional 10-15 minutes.

Panna Cotta

  1. In small bowl, add water and sprinkle gelatin in even layer over water. Set aside to bloom for 5 minutes.
  2. In saucepan over medium heat, add coconut milk and stir in honey and vanilla.
  3. Add gelatin and whisk until fully dissolved.
  4. Set aside to cool.


  1. Remove ramekins from fridge and gently divide panna cotta mixture amongst them.
  2. Return to fridge and chill for at least 4 hours.
  3. In dry pan over medium high heat, toast coconut flakes, if using. Toss to prevent flakes from burning. Remove from heat when just golden brown. Allow to cool.
  4. To serve, run butter knife around perimeter of ramekin to loosen. On dessert plate, place ramekin upside down and wiggle gently to release.
  5. Sprinkle with toasted coconut flakes, if desired, and serve immediately.

Add the ingredients to your cart to make this showstopper!


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