Food-grade gelatin: production and applications

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.