Why gelatin?

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

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 for human consumption. Gelatin is a non-allergenic protein (in contrast to most other proteins like soy, egg or milk). The WHO considers gelatin to be a safe ingredient.

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

Gelatin has a positive impact on osteoarthritis as well as on osteoporosis. It also enhances the outer beauty by helping to maintain healthy hair, skin and nails. 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.

Gelatin contains no fat, no cholesterol and no carbohydrates.

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.

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 mouth feel. It is also an excellent water binder which helps to enhance shelf life.