FAQ's

Q: Is there a difference between Gelatin and Collagen?

A:They're nutritionally identical — gelatin is just cooked collagen with the same amino acid profile. The difference is molecular size. Collagen (hydrolyzed) is broken down into short chains, so it dissolves in hot or cold liquids and absorbs quickly — great for smoothies and coffee. Gelatin is larger, so it gels and sets into solids (like Jiggl) and digests more slowly. Same benefits, different structure.

Q: Do I need to use boiling water or can I use water from my sink?

A: The hotter the water, the longer the gelatin will take to set. We recommend hot tap water and stir until well dissolved. Our high quality gelatin will set nicely with just hot water - it doesn't have to be boiling. But if it's not hot enough, the gelatin might not melt. A safe temp is around 100F (30C). If you get the water too hot, it won't gel - anything above 200F (100C)!

Q: There are colored clumps in the liquid that don't seem to dissolve?

A: What you are seeing is some of the color and vitamins and minerals that haven't dissolved completely. Give them a few extra stirs and they should melt as the gelatin sets.

Q: Can I mix milk with the Jiggl for a creamier flavor?

A: Yes! You can mix milk in cup for cup. Just warm the milk up gently in the microwave (about 30 seconds) or on the stove top. Mix in a little sweetened condense milk for an extra treat!