gelatin desserts can be traced back to 1845 when a U.S. patent was issued use for "portable gelatin" for use in desserts. Gelatin desserts remain popular: the current U.S. market for gelatin desserts exceeds 100 million pounds annually.
Today’s consumers are concerned with caloric intake. Regular gelatin desserts are easy to prepare pleasant tasting nutritious available in a variety of flavors and contain only 80 calories per half-cup serving. Sugar-free versions are a mere eight calories per serving.
The buffer salts are used to maintain the proper pH for flavor and setting characteristics. Historically a small amount of salt was added as a flavor enhancer.
Gelatin desserts can be prepared using either Type A or Type B gelatin with Blooms between 175 and 275. The higher the Bloom the less gelatin required for a proper set (i.e. 275 Bloom gelatin will require about 1.3% gelatin while a 175 Bloom gelatin will require 2.0% to obtain an equal set). Sweeteners other than sucrose can be used.