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.
Recommended daily dosage is two level tablespoons. Take one tablespoon before or during breakfast, and one before or during dinner. To help curb appetite, take before meals.
Method I
Room temperature liquids: Pour one tablespoon into a glass of your favorite juice or drink. Allow to soak for one minute while stirring, then drink.
Method II
Hot liquids: Add one tablespoon to cold liquid for one minute, add Hot liquid and stir until dissolved.
Method III
Cold or hot cereals: Add one tablespoon to bowl of hot or cold cereal and mix completely.
One tablespoon gels one pint of liquid.
Recommended Uses:
Gummies, Marshmallows, Mousses, Molded desserts, Molded salads, Thickener, Stabilizer, Bavarians, Ice creams, Jams, No bake cheesecake, Egg replacer, Aspics
38 Servings per container
Ingredients: Bovine Gelatin
Per serving (1 TB = 12g)
Calories: 40
Protein: 11g
Sodium:45mg
Nutrition Facts:
1 TBSP gels 1 pint of liquid
1 TBSP = 1 Envelope or 3 ½ sheets
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