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Ever made something with gelatin, then wondered why your end result did not resemble the description in the cookbook or blog post? Believe it or not, there are different types of gelatin with different strengths and weaknesses (literally – some set up firmer than others)! I finally got around to testing the three main brands that I’m familiar with – Knox, Great Lakes (the beef version), and THM Just Gelatin – and I’m here to share my findings.
In order to test these gelatin brands, I made multiple batches of gummies and puddings. I used the same recipes for all 3 gelatin brands but varied the amounts of gelatin I used to try to find the perfect ratios that gave me the same firmness.
My starting hypothesis: Knox gelatin (a pork gelatin) is stronger than Great Lakes gelatin and THM Just Gelatin (both beef gelatins).
Here’s what I found:
- Knox dissolves the best and leaves you with a clearer product. As you can see in the pictures, the green gummies (made with Knox gelatin) are more transparent than the yellow (THM Just Gelatin) and blue (Great Lakes) gummies. While this may be caused by using less gelatin due to the strength of Knox gelatin, it also seems to be related to the fact that Knox gelatin dissolves more thoroughly than do the Great Lakes and THM brands.
- All of them smell bad, but as a general rule they don’t taste bad when used in something. I did notice a faint taste to the Great Lakes gelatin in the gummies, but it wasn’t overpowering.
- Knox gelatin is the strongest of the three. THM Just Gelatin is just a little stronger than Great Lakes gelatin, but for all practical purposes, the same amount of the latter two can be used.
- For every teaspoon of Knox gelatin used, use 1 + 1/4 tsp. of either THM Just Gelatin or Great Lakes gelatin. I actually thought that Knox would be much stronger in comparison, but an extra 1/4 tsp. of gelatin when using either of the beef gelatins seems to do the trick.
Click here to pin this graphic:
Knox gummies:
Great Lakes gummies:
THM Just Gelatin gummies:
Now remember: I tested these gelatins multiple times in different recipes, but I cannot guarantee these ratios will work in every single recipe. Sometimes there are other factors that influence the way gelatin sets up. However, these should work as a good starting place. When in doubt, just use the brand that the recipe calls for. You can’t go wrong there. If you do, blame it on the recipe creator…. *wink* Works every time (or at least some people seem to think it does).
When working with gelatin, remember to dissolve it in hot liquid at some point in the process in order to activate it properly.
I tested these gelatin ratios in my 5 Ingredient Peach Pudding recipe (see picture below). It turned out great, and there wasn’t a noticeable difference among the 3 dishes that I made.
As for those gummies…well, let’s just say that they were an experimental flavor that served their purpose to show me how stiff the gelatin got…but didn’t taste so great. If you want gummy recipes, try the lemon gummies from the THM Cookbook, this gummy candy recipe from Savoring the Delights, or Red Hot Cinnamon Gummies or Orange Creamsicle Gummies from Joy Filled Eats.
Where to buy:
KNOX
- Amazon
- Swanson Vitamins
- iHerb
- Great Lakes website (great bulk deals!)
- Amazon
- Swanson Vitamins (free shipping on orders over $50!)
- Trim Healthy Mama
You may also enjoy:
- Starting THM
- my picture recipe index
- Greek yogurt video tutorial
- my recipes organized by fuel/allergy info and cool categories
- Dos and Don’ts From a THM Veteran
You can pin this post here for future reference:
Love this review.
I have been using a LOT of Knox gelatin, I buy it by the case. i like it a lot, works the best.
As it has become far more expensive (doubled in price since Covid),
I want to find an alternative brand that is not so expensive. I don’t care
to spend money on a brand, just a great product.
To your knowledge, are any other gelatins made from pork, that was an interesting
point you made in this article. Very good, loved the demonstration product comparison.
Any suggestions?
I think Great Lakes may make a pork version as well.
I bought a Keto cookbook that requires a lot of grass fed gelatin in dessert recipes? Do you think I can use knox even if the recipe said grass fed?
Thanks!
Yes, but Knox may be a little stronger than a grassfed beef gelatin so you may need to adjust the amount used in the recipe as I suggested in this post. 🙂
Thank you so much for this research! I just bought a big bag of beef gelatin and now I can skip buying knox gelatin also. I really like your site!
Hello Briana!
You have a new reader! I found your website through the THM cookbook. I am a mama of 5 boys (8, 7, 5, 3 and almost 1) I just took off 40 lbs since September through macro counting and now I am working on getting off the last 10-20 with THM! I have done THM before but got lazy during my last pregnancy. I have noticed two spots on my teeth have some decay and my nails have been weak and flaking and I am feeling depleted (still nursing my baby too) so I think the healthy eating in THM and getting in this extra collagen especially will help me tremendously.
I have thoroughly enjoyed reading your blog the last couple of days and I will be here frequently from now on! Thank you for all the amazing content! I am also super appreciative of this blog post especially right now. I was literally trying to buy gelatin yesterday (but hadn’t checked out on amazon yet) I just happened to run across this while perusing your blog this morning. Perfect timing! I went and checked out the KNOX brand (which I had never heard of before this) and there is currently a 15% off coupon for it on Amazon! I normally use the Great Lakes gelatin (which I do like!) I think I’m gonna give this KNOX brand a try! Thank you again for all your hard work on this blog – it is a masterpiece!
Aw, thank you so much for stopping by, Natalie – and for taking time to leave your sweet comment! I’m so glad you found me! 😉
My question is CAN YOU USE KNOX GELATIN FOR A GRAVY THICKENER? How would I use it and not use too much? I am not making jello or gummies.
The reason I ask about Knox is that I can purchase it at my local supermarket and it’s in my budget right now as I’ve got some expensive car repairs I’m having to allocate for right now.
HAPPY HOLIDAYS!!! : )
Oh, can I please get a response via my email? I’m not sure if I’ll find this site again. I’ve lost them before. Call me a non techy! THANK YOU SO MUCH!!
Hi Kimberly! I’ve actually never heard of using gelatin to thicken gravy and I kind of doubt it would work because gelatin doesn’t set up until it gets cold. It would probably make your broth a little bit thicker, but not to a gravy consistency. I personally use 1 tablespoon of oat fiber and 1/4 teaspoon xanthan gum per cup of broth to make gravy; it tastes great and isn’t slimy.
Thank you…I have been wondering about using gelatin to make scrapple, so I’ll use Knox until I can get the bone broth.
Thanks for the research
So I can understand the differences
I wish I had read t jis before I made the lemon cream pie in the THT cookbook. It tastes like pure gelatin. I should have used less.
Brianna thank you. I love Greek yogurt but find that my weight stalls if I eat too much. I tried the jigglegurt in the thm cookbook and my weight started to drop again. I have been so inconsistent in getting the recipe right! I got a brand name from Walmart one time then a generic another.. Didn’t even consider that there might be a difference in the gelatin itself. I have not tried the or Knox so that will be my next one or the other purchase. I love your blogs and recipes!!
You’re very welcome, Wendy! I hope these tips help!
This was super helpful in helping me save a recipe when I ran out of Knox gelatin and needed to sub in Great Lakes. Thank you!
Question for you!
I’ve tried making a few batches of different flavored gummies using Knox but all of them have a very distinct gelatin flavor, tastes like it smells ?. Any tips on how to make non barf inducing gummies? I was seriously so disappointed!
I’m afraid I’ve only made gummies once or twice, and more to check the texture of the gelatin than to actually develop something that tastes good. =P I guess the best thing to do would be to use very strong cover-up flavors.
Very interesting read. Thanks for all the helpful info.
I have a question—do you know if a gelatin dessert made with bovine gelatin will whip (using a beater) in the same way as one made with porcine gelatin?
Hi Sam! I’m afraid I haven’t tried using beef gelatin in whipped desserts so I don’t know the answer to your question. I’m sorry!
No problem, Briana.
I did some experimenting since asking the question, and it seems that they whip up about the same. But one thing that puzzles me is that some Jello recipes say to whip the almost-set Jello until it doubles in volume. Well,, using plain gelatin, that just doesn’t seem to happen. In fact, while it will whip, it doesn’t really increase in volume. I wonder if the boxes of Jello contain something else that might increase the volume? Who knows. 🙂
Hey, that’s interesting to know – and I would guess that you’re on to something with your hypothesis there. Thanks for letting me know!
You’re welcome, Briana. And I hope I eventually figure out the mystery. 🙂
Hi Sam using plain gelatin generic brand from Walmart and having a hard time getting it to thicken.. Guess I have to please around with it a bit because following a recipe from thm seems like I’ll have to tweak as I’m not using the brand
Great lakes has two containers of gelatin, the orange/red one use picture and a green one. Do you know what the difference is? I thought you might have had experience with it. Thanks in advance.
Hi Emily! The red can is gelatin, but the green can is actually collagen. Collagen will not thicken things like gelatin will and is basically just a protein supplement. I love to use it in my shakes!
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Hi Linda! I’m afraid you have to use the subscribe widget in the sidebar of my website (it’s at the bottom of the page if you’re on mobile) to subscribe. 🙂
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Thank you, Joyce!
Thanks for the work involved in providing this comparison, very helpful. I started with THM brand gelatin when staring this eating plan and am happy with it, although I have only used it in recipes from the THM cookbook. Am I right in assuming that the Knox brand is less expensive?
I’ve found that buying Knox gelatin in bulk from Amazon is less expensive than the THM Just Gelatin, yes. 🙂
Found you on Pinterest. You’ve answered the question that I don’t have the time to figure out. Thank you so much! After reading your post, I think I’m going to start with the Knox brand and then see what happens.
I have my mom’s cookbooks from the 40’s and 50’s. They have lots of recipes for dishes using gelatin. I used to laugh at them. No more! Gelatin is so good for us. I plan on reviving some of those recipes.
What are some of those cookbooks or recipes?
Interesting and good to know. I currently use Great Lakes and I usually have to use less of it than the quantity of THM Just Gelatin called for in a recipe. That may be just my texture preference though as I have never made the same recipe with the Just Gelatin to compare.
Hmm…that’s interesting. Thanks for the info!
Oh thanks! Sorry, I didn’t see that.
No problem!
Do you have a recipe for the gummies? They look delicious!
No, I don’t, but at the bottom of the post I provided quite a few links to other people’s recipes. 🙂
I think, for me, the biggest reason I would chose a gelatin is overlooked in this test and that is the nutritional aspect of the source of the gelatin. I would not use Knox brand. I would use Great Lakes and Trim Healthy Mama because I trust the source and purity of the grass fed animal used in its production. I prefer the Trim Healthy Mama because I can have a direct relationship with the producers of the product I am consuming.
While I fully respect your opinion, the purpose of this test was merely to show people how to substitute among the gelatins in recipes that call for brands other than what they have on hand. 🙂
Brianna, I tried the gummy recipe from THM Cookbook with Knox and I thought the beef-y flavor was really strong. So I haven’t tried the others. Did you think the THM gelatin had a off-taste? The Knox kind of made me think there wasn’t any point in trying the others.
Knox gelatin is actually pork gelatin; Great Lakes and THM Just Gelatin are both beef gelatins. If anything, I would say that the Knox gelatin is the mildest tasting of the three. Gummies take a huge amount of gelatin, so if you’re sensitive to the taste of the gelatin you’re using, I’d try something a little less concentrated, like a pudding. 🙂
The BEST gelatin recipe ever is this one here: http://alldayidreamaboutfood.com/2015/03/low-carb-hot-chocolate-gummies.html
Now THAT is a GOOD one! I’ve tried a few other gummie recipes and they’re fine. I’ve only used the Bulk Barn gelatin (it’s a porcine one), but just yesterday I ordered the Great Lakes beef one. We’ll see how it turns out with that brand. 🙂