Gelatin
Gelatin is a protein ingredient obtained by partial hydrolysis of collagen from animal tissues. It forms thermo‑reversible gels and is used as a gelling, thickening, and stabilising agent in a wide range of food products.
Source and Production
Main collagen sources:
- Bovine hides and bones
- Porcine skins
- Fish skins and bones (fish gelatin)
The production process includes:
- Preparation and cleaning of raw material
- Acid or alkaline treatment (to open the collagen structure)
- Hot‑water extraction
- Filtration, concentration, and sterilisation of the solution
- Drying (most often into sheets or granules) and milling
The resulting gelatin is classified by gelling strength (Bloom value).
Product Variants
Gelatin is available as:
- Bovine, porcine, or fish gelatin – depending on source
- Various Bloom strengths – from low to very strong gels
- Powder, granules, or sheets (plaques)
Special grades exist for:
- Rapid hydration
- High clarity and specific applications
Applications in the Food Industry
Confectionery Industry
In gummy candies, jellies, marshmallows, gelatin:
- Provides elastic, chewy texture
- Forms a stable, transparent gel
- Influences melt‑in‑the‑mouth behaviour
Dairy Industry
In dairy desserts, panna cotta, mousses:
- Gives a smooth, creamy texture
- Stabilises foams and prevents syneresis
Meat Industry
In aspic and gelled meat products, gelatin:
- Forms a gel matrix around meat pieces
- Improves juiciness and water binding
Capsules and Dietary Supplements
In soft and hard capsules (borderline food / pharma use), gelatin:
- Provides an elastic, stable shell
Benefits of Use
- Formation of firm, thermo‑reversible gels
- Pleasant, elastic texture in desserts and confectionery
- Improved water binding and system stability
- Broad technological applicability and good compatibility with other ingredients
Thanks to these properties, gelatin is one of the most important protein texturising agents in the food industry.
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