Gelatine is a natural protein food typically consisting of 85% protein, 13% water and 2% minerals. Gelatine is used in recipes to thicken puddings, yogurt, gummy candies, fruit gelatin desserts, ice cream, marshmallows, and more. Great Lakes Gelatine has been used for generations and it can be found in kitchens worldwide.
Great Lakes Gelatine is a versatile cooking ingredient that is used in many thickening and gelling applications from gelatin desserts to puddings to sauces. I will dissolve in hot liquids and it will thicken upon cooling. It is nearly tasteless, colourless and odourless. This protein is fully digestible and contains 19 different amino acids, including 8 of the 9 essential amino acids.
This special grade of gelatine meets the specifications set forth by the U.S. Pharmacopeia, regulated by National Formulary. All grades of gelatine are prepared under the most rigid sanitary conditions.
Gummies
Marchmallows
Mousses
Molded desserts
Molded salads
Thickener/Stabilizer
Bavarians
Ice creams
Jams
No-bake desserts
Egg replacer
Aspics
Gelatin is great for use in regular and dietetic recipes
Pure protein
Gluten-Free
Paleo-friendly
No preservatives
Glyphosate Free
iGen non-GMO-tested
Grass-fed
Keto-friendly
- 38 Servings per container Serving size: 1 Tablespoon (12g) Calories 40 Cholesterol 0mg Sodium 35mg Carbohydrate 0mg Protein 11g Ingredients: Bovine Gelatin
Let sit for approximately 5 minutes.
2.Dissolve the mixture into 1 1/2 cup very hot liquid and add in any desired flavours and sweeteners. (include as part of liquid measure).
3.Pour liquid into mould tray and allow the gelatin to chill until firm before serving.



