Gelatin is
colorless tasteless translucent
Gelatin is obtained from the partial hydrolysis of collagen extracted from the skin, bones and connective tissues of animals, such as cattle, chicken, pig and fish.
Gelatins properties provide it with multiple functionalities. It is useful not only in pharmaceutical and food applications, but also in various branches of industry. Among its most important technological functions we have:
Gelation
Foam
Clarify
Useful as adhesive
Stabilize / Thicken
Binding
Prevent Syneresis
Texturing
Replace fats
Emulsify
Film formation
Gelatin Properties
Neutral ingredient: translucent, odorless and tasteless, easily soluble.
Rich in amino acids, important source of protein with low caloric content.
It does not contain cholesterol, sugars or fats.
Free of GMOs (Genetically Modified Organisms).
Not allergenic.
Perfect organoleptic sensation in the mouth.
Totally digestible.
Chemical composition similar to that of collagen
It is composed of three chains of amino acids that form a triple helix.
It is completely digestible. It contains 18 amino acids, including 8 of the 9 essential amino acids needed by our body.
It is especially rich in glycine, proline and hydroxyproline. Together, they make up nearly 50% of the molecules composition.
