Overview
Read this article from a comprehensive knowledge base, updated and supplemented with articles reviewed by scientific committees.
Read the articleAUTHOR
-
Gelatin Manufacturers of Europe (GME) : Sector Group of CEFIC (European Chemical Industry Council)
INTRODUCTION
Gelatin is a protein of animal origin, obtained by partial hydrolysis of the collagen contained in animal bones and skin. It is made up of 84-90% protein and around 1% mineral salts, the remainder being water.
Gelatin is vitreous, brittle, slightly yellowish or whitish and virtually tasteless and odorless. It is supplied in various forms: coarse granules, fine powder or sheets. Non-gelling gelatin is mainly used for its high protein content.
A traditional ingredient in home cooking for centuries, gelatin has now become an industrial product with multiple uses. It is widely used for culinary, pharmaceutical, photographic and technical applications, but is also a key ingredient in the food industry.
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
EDITIONS
Other editions of this article are available:
Food-grade gelatin: production and applications
Production
Article included in this offer
"Food industry"
(
270 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Bibliography
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
