Gelatine is a natural protein food typically consisting of 85% protein, 13% water and 2% minerals. It's used in recipes to thicken puddings, yogurt, gummy candies, fruit gelatin desserts, ice cream, marshmallows, and more.

Great Lakes Gelatine is a versatile cooking ingredient that dissolves in hot liquids and thickens upon cooling. It's nearly tasteless, colourless and odourless, containing 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.