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What is gelatin?
Gelatin is one of the most versatile food substances. Gelatin is a protein obtained from the partial hydrolysis of collagen, the major structural and connective tissue in the animal kingdom. Gelatin is the only protein capable of producing clear, thermo-reversible gels that melt at body temperature.
Edible Gelatin content:
84 - 87% Protein
1 - 2% ash/minerals
8 - 15% water
84 - 87% Protein
1 - 2% ash/minerals
8 - 15% water
Functions:
Gelatin is a Multi-Functional Protein
Gelatin has numerous functional properties:
Gelling Agent
Thickener
Stabilizer
Film Former
Protective Colloid
Emulsifier
Foaming Agent
Beverage Clarification
Protein Fortification
Binder & Adhesive Agent
Gelatin has numerous functional properties:
Gelling Agent
Thickener
Stabilizer
Film Former
Protective Colloid
Emulsifier
Foaming Agent
Beverage Clarification
Protein Fortification
Binder & Adhesive Agent
Health
Gelatin contains proteins and amino acids that may help strengthen bones, joints, hair, nails etc.
Gelatin is easy to digest and is cholesterol free, fat free, and sugar free. These qualities make gelatin an indispensable ingredient that can be part of a healthy diet.
Gelatin is easy to digest and is cholesterol free, fat free, and sugar free. These qualities make gelatin an indispensable ingredient that can be part of a healthy diet.
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