Gelatin is a protein obtained by hydrolysing pigskin, beef hide, pig bone and beef bone without the addition of additives or preservatives. Today, gelatin is classified as a foodstuff and is one of the most versatile food ingredients for commercial food manufacturing.
In addition, gelatin provides extra benefits:
Our gelatin is imported from PB Gelatins/PB Leiner - a part of Tessenderlo Group. Our products meet the highest standard for Food and Pharmaceutical industry.
Our product is obtained from the collagen protein by hot water extraction, gelatin is a natural and easily digestible pure protein, free from fat, cholesterol and carbohydrates. It contains 18 different amino acids, including 7 of the 8 essential to the human diet.
The main amino acid in gelatin :
Gelatin is a multifunctional ingredient which gives texture and stability to the finished product thanks to one or more of the following properties:
• gelation |
• viscosity |
• foaming |
• film forming |
|
• binding |
• emulsifying |
• water binding |
• elasticity |
Gel strength is one of the most important measurements used to assess the grade and quality of a gelatin. Gel strength is expressed in (gram) Bloom. Gelatins with higher bloom value have better gel stability.
Commercial gelatin is commonly divided into the following 3 groups:
In the food industry, gelatin is used in a wide variety of products.
In addition, gelatin can be found its application in the following segments:
Gelatin typically constitutes the shells of drug and vitamin capsules to make them easier to swallow. The commonly recognized dosage forms using gelatin are two-piece hard capsules, soft elastic gelatin capsules (Soft gels), tableting, tablet coating, granulation, encapsulation and micro-encapsulation. All gelatins used meet or exceed the requirements of the current United States Pharmacopoeia and National Formulary.
Thank you very much for your interest in our gelatin basic information. If you need more information, samples, etc. please do not hesitate to contact us.