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Originally Posted by ko67
Jello uses tetrasodium pyrophosphate & disodium phosphate as thickening agents. The thickening agent reacts with calcium to thicken it
Your whey protein lacks enough calcium to form the chemical bond.
Ahh, the wonders of modern food technology.
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Interesting...
I ended up freezing it in my kids' little popsickle molds. Tasty and highly recommended!