Also available in its natural form only.
It can be found in confectionery products, desserts, dairy products, savory dishes, soft and hard capsules, tablets, cosmetics, sports and nutritional foods and beverages, dietary supplements, photographic applications, microcapsules, and many other applications.
Gelatin is a purified protein derived from the selective hydrolysis of collagen.
Collagen makes up the largest organic component of the bones and skins of mammals. Gelatin is far from being a new ingredient. The first English patent for gelatin production was published in England in 1754. Today, gelatin is classified as a food ingredient (it does not have an E number in Europe) and is one of the most versatile food ingredients for commercial food production. Gelatin is also free of additives and preservatives.
Exclusively multifunctional:
Gelatin has several properties that make it ideal for many applications. This gel (soluble and reversible) stabilizes, aerates, forms films, retains water, and is compatible with other hydrocolloids. Its film-forming properties are particularly useful for the production of hard and soft capsules, as well as in photographic applications.
A 100% natural and safe product:
Gelatin has been used since the time of the Egyptians. It is extracted with hot water, without the involvement of chemical reactions, and is made from collagen, a 100% natural protein, produced only from raw materials approved for human consumption. Gelatin is a non-allergenic protein (unlike most other proteins such as soy, egg, or milk). The WHO considers gelatin a safe ingredient.
A healthy product free from fat, cholesterol, and carbohydrates:
Gelatin has a positive impact on osteoarthritis and osteoporosis. It also improves external beauty by helping to keep hair, skin, and nails healthy. It can be used as a protein supplement incorporated into dietary foods and has a positive impact on the energy metabolism of muscle cells, which is why it is used in sports drinks and energy bars.
Gelatin contains no fat, cholesterol, or carbohydrates.
Consumption
Unlike other hydrocolloids, gelatin is easily solubilized. In most applications, its performance is minimally affected by pH, cations, or the presence of dry matter in the product. It creates a 100% reversible gel that is compatible with most other hydrocolloids.
Improves the overall quality of finished products:
Gelatin is unique in how the gel completely melts in the mouth, resulting in full flavor release. It is neither sticky nor tacky, providing an unmatched texture and sensation. Additionally, it is an excellent water binder, which helps extend the shelf life of finished products.
Physicochemical and Nutritional Properties:
The most well-known property of gelatin is its ability to form a gel. The gel strength is measured according to international standards and methodology, and is expressed as Bloom or gel strength.
Properties:
- Gel formation
- Binding
- Thickening
- Elasticity
- Foaming/aeration
- Water absorption
- Film formation
- Emulsifying