Gelatin is a natural, translucent, colorless, and tasteless protein, obtained through the partial hydrolysis of collagen present in the skin, bones, and connective tissues of animals such as cattle, poultry, pigs, and fish.
Gelco’s gelatin is obtained exclusively from bovine skin and has high-quality standards, making it a suitable ingredient for food, pharmaceutical, and industrial applications.
Gelatin offers a wide range of functionalities that make it essential in different segments — from food to pharmaceutical and industrial. Its properties allow for the optimization of processes, improvement of product texture, and added efficiency, providing stability in formulations.
Facilitates the homogeneous incorporation of ingredients, ensuring consistency and better control in production.
Reduces the separation of liquids and solids, maintaining the stability and appearance of the final product.
Provides a smoother, more palatable texture in food and pharmaceutical products.
Effectively replaces fats while maintaining the nutritional quality and consistency of the product.
Facilitates the homogeneous mixing of immiscible liquids, creating stable and long-lasting emulsions.
Allows ingredients to adhere, ensuring cohesion and stability in various food products.
Ensures viscosity and stability, preventing the separation of components and maintaining the ideal texture in food.
Provides gel formation, ensuring texture and consistency in a variety of food products.
Helps create and stabilize foam, essential for products such as mousses and aerated desserts.
Improves the transparency and purity of liquids, removing impurities and turbidity without altering the taste.
Gelatin is a versatile and neutral ingredient, characterized by its transparency and neutrality of taste and odor, in addition to being easily incorporated into various applications.
Increases stability and technical performance of products.
Improves texture control, emulsion, and gel formation.
Serves food, pharmaceutical, and industrial segments with high standards.
Certified standards for safe and reliable use in different markets.
Gelatin is composed of three amino acid protein chains that are organized in a triple helix structure, making it completely digestible and highly efficient in various applications.