Natural Gelatin is a pure, 100% natural product. Natural Gelatin is a complete protein source which provides essential amino acids necessary for tissue building and repair within multiple areas of the body, creating wellness from the inside out.
Why is gelatin consumed?
Gelatin has been used for generations to make all kinds of delicious treats like jellies, sauces, and desserts. What we might not realise is how good naturally sourced gelatin actually is for us. Gelatin is a nutritive complete protein source which provides essential amino acids necessary for tissue building and repair within multiple areas of the body.
How is gelatin good for you?
As a natural source of protein, our gelatin is made up of essential, non-essential and conditionally-essential amino acids to contribute to the building and repair of bodily tissues. Specifically our gelatin is 20 percent glysine, 10 percent glutamine, 12 percent proline, and 12 percent hydroxyproline which are the amino acids that contribute the building blocks necessary for this to occur and will influence the beneficial effects the protein content has on these tissues.
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Serving Size - 10 g
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Servings per Package - 250 g - 25 500 g - 50 |
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Avg. Qty. per Serve |
Avg. Qty. per 100 g |
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ENERGY PROTEIN -GLUTEN FAT, TOTAL -SATURATED CARBOHYDRATE -SUGARS SODIUM |
150 kJ 8.8 g NOT DETECTED 0.0 g 0.0 g 0.0 g 0.0 g 25 mg |
1500 kJ 88.0 g NOT DETECTED 0.0 g 0.0 g 0.0 g 0.0 g 250 mg |
Percentage Daily Intakes/Recommended Dietary Intakes based on the average adult diet of 8700 kJ per day.
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AMINO ACID PROFILE Grams per 100 g |
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| Glycine | 21.4 |
| Alanine | 8.9 |
| Arginine | 7.8 |
| Aspartic acid | 6.0 |
| Glutamic Acid | 10.0 |
| Histidine | 0.8 |
| Proline | 12.4 |
| Hydroxyproline | 11.9 |
| Lysine | 3.5 |
| Hydroxylysine | 1.0 |
| Leucine | 3.3 |
| Isoleucine | 1.5 |
| Methionine | 0.7 |
| Phenylalanine | 2.4 |
| Serine | 3.6 |
| Threonine | 2.1 |
| Tyrosine | 0.5 |
| Valine | 2.2 |
How is gelatin made?
Our Natural Gelatin comes from pasture raised Australian cows. Type I and III collagen proteins are predominantly sourced from gelatin manufacture, going through a natural extraction process to create an odourless, colourless, and flavourless gelatine powder.
100 % Australian Bovine Gelatin.
Nutritional information
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Serving Size - 10 g (2 scoops)
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Servings per Package - 250 g - 25 500 g - 50 |
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Avg. Qty. per Serve |
% DI/RDI |
Avg. Qty. per 100 g |
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ENERGY PROTEIN -GLUTEN FAT, TOTAL -SATURATED CARBOHYDRATE -SUGARS SODIUM
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150 kJ 8.8 g NOT DETECTED <1 g <1 g <1 g <1 g 30 mg
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- 15 % - - - - - -
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1500 kJ 88.0 g NOT DETECTED <1 g <1 g <1 g <1 g 300 mg
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Percentage Daily Intakes/Recommended Dietary Intakes based on the average adult diet of 8700 kJ per day.
Manufactured in a facility that also processes products containing eggs, fish, shellfish, soy, lupin, tree nuts, and sesame.
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AMINO ACID PROFILE Grams per 100 g |
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| Glycine | 21.40 |
| Alanine | 8.90 |
| Arginine | 7.80 |
| Aspartic acid | 6.00 |
| Glutamic Acid | 10.00 |
| Histidine | 0.80 |
| Proline | 12.40 |
| Hydroxyproline | 11.90 |
| Lysine | 3.50 |
| Hydroxylysine | 1.00 |
| Leucine | 3.30 |
| Isoleucine | 1.50 |
| Methionine | 0.70 |
| Phenylalanine | 2.40
Ways to use it
Use gelatin to make gummies and other treats. Add to sauces and soups.
Note: add half the gelatin if making a 'soft set' like panna cotta. Makes: 10 litres of set liquid. |