Tuesday, March 14, 2023


Gelatin is a pure, natural protein made from animal raw materials that contain collagen. It consists of 84 to 90 per cent protein and 2 per cent mineral salts, with water making up the rest.

Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film former. Gelatin is a major ingredient in some popular foods, including desserts, candies, stock, consommé, and aspic.

Gelatin has the properties of strong water-binding capacity, good film-forming ability, high viscosity of solution, low gelling and melting temperatures, and high reactivity of its side chain group. It is used to enhance food texture or enhance taste. Because gelatin has a neutral taste profile, it can be combined with countless flavors.

It is also used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume.
Gelatin quality is industrially determined by gel strength, viscosity, melting or gelling temperatures, the water content, and microbiological safety.

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