Hydrocolloids
1dobavljač
Industrija primene: Bakery Beverage Confectionery Dairy Meat Savory

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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