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• Gelatin (Food)
• Gelatin (Pharma)
• Gelatin (Photo)
• Gelatin (Cosmetics)
• Gelatin (Other applications)

Gelatin is far from a new ingredient. The first English patent for gelatin production was granted in England in 1754. Today, gelatin is classified as a foodstuff (no E-number) and is one of the most versatile food ingredients for commercial food manufacture. No additives or preservatives are added.

Gelatin is a unique, natural and multifunctional ingredient that is easy to use.

Gelatin is unique in its gel-sol behaviour as the gel it forms is 100 % thermo-reversible. In food applications, the gel melts completely in the mouth which results in unsurpassed, pleasant mouthfeel and flavour release. Texture and feeling in the mouth are, like taste, considered to be the “delight factors” in food products.

Obtained from the collagen protein by hot water extraction, gelatin is a natural and easily digestible pure protein, free from fat, cholesterol and carbohydrates. It contains 18 different amino acids, including 7 of the 8 essential to the human diet.

Gelatin complements many other food proteins to provide a balanced intake of amino acids. Gelatin is also known to have a positive effect on our health – see our brochure “Collagen hydrolysate is good for you health” in the download section.

Composition of gelatin

Gelatin’s amino acid spectrum

Gelatin often functions in many different ways in a system, depending on the simultaneous action of several of its properties, and this has an impact on the texture and stability of the finished product. These properties are:

• gelation
• water binding
• foaming
• binding
• viscosity
• elasticity
• film forming
• emulsifying

This multifunctionality means that gelatin has become a highly valued ingredient in the food, pharmaceutical and photographic industries.

Allergic reactions to gelatin are extremely rare (in contrast to most other food proteins), as gelatin resembles the human body's own proteins. As a result, it is used in medical applications such as pharmaceutical capsules and tablets, including those containing anti-allergy medicines, blood plasma expander, etc.

Unlike other hydrocolloids, pH, cations or soluble solids have almost no influence on the gelation process, which makes gelatin a very easy-to-use and cost-efficient hydrocolloid.

There is an increasing demand from today’s consumers for natural and healthy food which tastes good and has an appealing texture, gelatin is here, more than ever, the right choice.

Because there is a wide variety of gelatins with different characteristics (gel strength, viscosity and setting behaviour), there is always a type of gelatin that fulfils the requirements for a given application.

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