Products
Gelatin is available as a pure substance in grocery stores and in pharmacies or drugstores. It is found in many processed foods, pharmaceuticals, and sweets, among other products.
Structure and properties
Gelatin is a purified mixture of proteins obtained by either partial acid, alkaline, or enzymatic hydrolysis of collagen. Hydrolysis results in gelling and non-gelling products. Gelatin consists of various amino acids. Important representatives are proline, hydroxyproline, glycine, alanine and glutamic acid. However, not the entire spectrum is contained. Tryptophan, for example, is missing. Furthermore, gelatine contains water, minerals and few vitamins. 100 g have a calorific value of over 330 kcal. Collagen-containing animal materials such as the skin, connective tissue and bones of pigs, cattle, poultry and fish are used as starting materials for production. Edible gelatine is mainly produced from pork rinds. Gelatin exists as a faint yellow to yellowish brown solid substance, usually in the form of translucent sheets, flakes, granules or powder. It is practically odorless and tasteless.
Effects
Gelatin has gelling, stabilizing, clarifying, thickening, emulsifying, foaming, and crystallization-inhibiting properties. The substance dissolves well in warm water and turns into a more or less solid gel when cooled. The process is repeatable. In cold water it is less soluble and swells. Gelatin dissolves at body temperature, which is important for both medicinal and food products. For example, gummy bears dissolve slowly in the mouth.
Fields of application (selection)
- In the food industry, among other things, for the production of processed foods (eg, aspic, jelly, dairy products, meat products), for jams, desserts and for sweets such as gummy bears, fruit jelly or marshmallows.
- As a pharmaceutical excipient and for the production of hard and soft capsules, rectal capsules and vaginal suppositories.
- As a hemostatic agent, for example, for nosebleeds (gelatin sponge).
- As a volume replacement in volume shock.
- As a dietary supplement for the skin, hair, nails and cartilage.
- Technical applications, for example, for photographic films and in the paper industry.
Preparation
Edible gelatin is usually mixed with cold water, allowed to swell and heated until completely dissolved. After cooling slightly, continue to process.
Adverse effects
Gelatin is an animal product that is rejected by people who follow vegetarian or vegan diets. Substitutes include pectin, agar, starch, Arabic gum, carrageenan, guar gum, cellulose, sago, or locust bean gum. These are vegetable products. The consumption of gelatine can also be dispensed with for religious reasons (e.g. pig gelatine). BSE risk: According to European manufacturers, gelatin is free of prions and does not cause BSE.
