Properties of gelatine

  • Gelling properties
  • Thickener
  • Expands
  • Emulsifier
  • Filming properties
  • Anti synaeresis
  • Replaces fat matter
  • Flocculation
  • Stabilizer
  • Moisture retaining
  • Etc….

A natural ingredient of animal origin, gelatine is made up of 86% minimum protein

(12% water), i.e. 88% dry matter.

It is a result of a partial hydrolysis of the collagen contained in the conjunctive tissues.

The good thing about gelatine is that it contains 9 out of 10 essential amino acids and does not contain :

  • Fat
  • Sugar
  • Cholesterol
  • GMO’s
  • Purine

It is not irradiated or ionized.

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