Successfully used in pharmaceutical and food applications for decades, gelatin’s multifunctional properties and unique clean label characteristics make it one of the most versatile ingredients available today.

Gelatin is obtained through partial hydrolysis of collagen contained in animal skins. It is a natural protein food typically consisting of 85% protein, 13% water and 2% minerals for a caloric value of 370 kcal per 100g. It is classified as a foodstuff by the majority of administrative authorities, this protein is fully digestible and contains 18 different amino-acids, including 8 of the 9 essential amino-acids that are essential to our body. Only tryptophan is missing. It is particularly rich in glycine, proline and hydroxyproline, which, together, represent almost 50% of the composition of the molecule. Hydroxyproline is an amino-acid specific to gelatin.

A sustainable ingredient

Gelatin is extracted from animal raw materials all suitable for human consumption. It is a pure protein directly coming from the meat industry. Thus, gelatin contributes to the circular economy and creates value for the community. Because of its functionalities Gelatin also helps to extend the shelf life many products and thus contributes to reduce food waste.

Gelatin’s nine key functionalities

Gelatin is a protein and the only hydrocolloid being a protein. As no other ingredient exhibits as many functionalities as gelatin, it is unrivalled asset to formulation design. You can use it for water binding, texturizing and a wide range of other purposes. In fact, gelatin is often used to replace several mono-functional hydrocolloids in a single application.