WHY GELATIN?

Because gelatin is:

Uniquely multifunctional. Gelatin has numerous properties which make it ideal in many applications. It gels (gel-sol reversible), thickens, stabilises, whips, sticks, forms films, binds water and is compatible with other hydrocolloids. Its film forming properties are used specifically for hard and soft capsules, as well as in photographic applications.

A natural and 100% safe product. Gelatin has been used since the time of the Egyptians. It is extracted with warm water, no chemical reactions are involved and it is made from collagen, a 100% natural protein, produced only from raw materials approved fit for human consumption. Gelatin is a non-allergenic protein (in contrast to most other proteins like soy, egg or milk), and international research has confirmed that there is no risk of BSE in gelatin. The WHO considers gelatin to be a safe ingredient.

Being an ingredient, gelatin has no European Union E-number.

A healthy product. Gelatin has a positive impact on osteoarthrosis as well as on osteoporosis. It also enhances the outer beauty of healthy nails, skin and hair. It can be used as an added protein supplement in dietetic food, and has a positive impact on the energy metabolism of muscle cells which is why it is used in sports drinks and energy bars.

Containing no fat nor cholesterol.

Easy to use. Gelatin is easy to bring into solution, unlike other hydrocolloids. In most applications, its performance is only slightly affected by pH, cations or the percentage of dry substance in the product. It creates a 100% reversible gel which is compatible with most other hydrocolloids.

Improving the overall quality of finished products. Gelatin is unique as the gel melts completely in the mouth. Because of this, there is a clean flavour release, no stickiness or sliminess, which gives it unsurpassed texture and mouthfeel. It is also an excellent water binder which helps to enhance shelf life.

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