A Natural Food

Gelatin is a natural, translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal body parts. 

It is commonly used as a gelling agent in food, pharmaceutical drugs, vitamin capsules, photography, and cosmetic manufacturing.

Nutrition Value

Gelatin is a totally digestible protein of low calorific value (17 kJ/g or 4 kcal/g). It is composed of more than 85 % protein, less than 13 % water and less than 2% minerals. It is fully digestible and contains 18 different amino acids, including 8 out of the 9 essential amino acids, the exception being tryptophan. It is particularly rich in glycine, proline and hydroxyproline, which together represent almost 50% of the composition of the molecule and give gelatin its unique properties. Hydroxyproline is an amino acid specific to gelatin and collagen.

Properties

Gelatin is a natural colloidal protein having gelling properties and a stabilizing effect. These depend on its type, its concentration and its pH, as well as on the conditions of temperature.