Gelatine

Gelatine is a translucent, colorless, flavorless food ingredient, derived from collagen taken from animal body parts. It is brittle when dry and gummy when moist. It may also be referred to as gelatin.

History[edit | edit source]

Gelatine has been used in foods for more than 100 years due to its versatility as a gelling agent, binder, emulsifier, and film former. The first commercial gelatine plant was established in 1818 by Charles and Rose Knox of New York.

Production[edit | edit source]

Gelatine production starts with the hydrolysis of collagen, a protein that makes up the skins, bones, and connective tissue of animals. The process involves treating these materials with acid or alkali to release the collagen before boiling.

Uses[edit | edit source]

Gelatine is used in a variety of food products due to its ability to form gels and to act as a thickening or whipping agent. It is commonly used in gummy candies, marshmallows, and gel desserts. It is also used in the production of certain types of yogurt and cream cheese.

In addition to food, gelatine is used in pharmaceuticals and cosmetics. It is used in the production of capsules and tablets, and in the preparation of creams and lotions.

Health Effects[edit | edit source]

Gelatine is a source of protein, but it is not a complete protein because it does not contain all of the essential amino acids. Some people may be allergic to gelatine. Symptoms of a gelatine allergy may include hives, itching, difficulty breathing, and swelling of the face, lips, tongue, or throat.

References[edit | edit source]

Gelatine Resources
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