GELATINE

GELATINE

CAS NO.: 9000-70-8
EC/LIST NO: 232-554-6

Gelatine or gelatine (from Latin: gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. 
Gelatine is brittle when dry and rubbery when moist. 
Gelatine  may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. 
Gelatine  is commonly used as a gelling agent in food, beverages, medications, drug and vitamin capsules, photographic films and papers, and cosmetics.

Substances containing Gelatine  or functioning in a similar way are called gelatinous substances. 
Gelatine  is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. 
Gelatine  is in Gelatine  desserts, most gummy candy and marshmallows, ice creams, dips, and yogurts.
Gelatine for cooking comes as powder, granules, and sheets. 
Instant types can be added to the food as they are; others must soak in water beforehand.

Gelatine is a collection of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, and fish. 
During hydrolysis, some of the bonds between and within component proteins are broken. 
Gelatine chemical composition is, in many aspects, closely similar to that of its parent collagen.
Photographic and pharmaceutical grades of Gelatine  generally are sourced from cattle bones and pig skin.
Gelatine is classified as a hydrogel.

Gelatine is nearly tasteless and odorless with a colorless or slightly yellow appearance.
Gelatine is transparent and brittle, and it can come as sheets, flakes, or as a powder.
Polar solvents like hot water, glycerol, and acetic acid can dissolve Gelatine , but it is insoluble in organic solvents like alcohol.
Gelatine absorbs 5–10 times its weight in water to form a gel.
The gel formed by Gelatine can be melted by reheating, and it has an increasing viscosity under stress (thixotropic).
The upper melting point of Gelatine  is below human body temperature, a factor that is important for mouthfeel of foods produced with Gelatine .
The viscosity of the Gelatine -water mixture is greatest when the Gelatine  concentration is high and the mixture is kept cool at about 4 °C (39 °F).
Commercial Gelatine  will have a gel strength of around 90 to 300 grams Bloom using the Bloom test of gel strength.
Gelatine strength (but not viscosity) declines if it is subjected to temperatures above 100 °C (212 °F), or if it is held at temperatures near 100 °C for an extended period of time.

Gelatine have diverse melting points and gelation temperatures, depending on the source. 
For example, Gelatine derived from fish has a lower melting and gelation point than Gelatine  derived from beef or pork.

When dry, Gelatine  consists of 98–99% protein, but it is not a nutritionally complete protein since it is missing tryptophan and is deficient in isoleucine, threonine, and methionine.
The amino acid content of hydrolyzed collagen is the same as collagen. 
Hydrolyzed collagen contains 19 amino acids, predominantly glycine (Gly) 26–34%, proline (Pro) 10–18%, and hydroxyproline (Hyp) 7–15%, which together represent around 50% of the total amino acid content.
Glycine is responsible for close packing of the chains. 
Presence of proline restricts the conformation. 
This is important for gelation properties of Gelatine .
Other amino acids that contribute highly include: alanine (Ala) 8–11%; arginine (Arg) 8–9%; aspartic acid (Asp) 6–7%; and glutamic acid (Glu) 10–12%

Gelatine is a protein substance. 
Gelatine derived from collagen found in the tissue of mammals, in the connection points of muscles and bones, and other organs and in the skin. 
Gelatine has been producing via long production processes from the skin, bones and connective tissue of the animals. 
There are 2 different manufacturing processes in order to get Gelatine ; the acid and alkaline method. 
In order to get Gelatine the collagen are exposed to alkaline hydrolysis (type B gelatin) or acid hydrolysis (type A gelatin).

Gelatine is a very strong nutrient in terms of amino acid. 
Because its structure consists to 84-86% out of protein, it is a nutrient rich for protein.

A colourless, tasteless and odourless setting agent made from the boiled bones, skins and tendons of animals. 
When dissolved in boiling water and then cooled it turns into a jelly-like form that is used to thicken and stabilise desserts such as jelly, custard and fillings.

Gelatine comes in either leaf or powdered form.
Powdered gelatine in available in most supermarkets, usually with instructions on how much is need to set a specific quantity of liquid. 
Most cooks, however, prefer to use leaf gelatine as it dissolves quickly and is odourless, flavourless and clear.

Gelatine is pure protein and a natural foodstuff. 
Gelatine made from the skins of pigs and cows or from demineralized animal bones - all of which are approved for human consumption by the veterinary authorities. 
They contain the collagen protein that we use to manufacture Gelatine .

Collagen is the most important scleroprotein in the bodies of humans and animals. 
The basic unit comprises a protein chain of about 1050 amino acids. 
These intertwine in groups of three to form triple helix structures. 
Cross-linking between many of these triple helices produces collagen fibrils that have a three-dimensional network structure. 
And Gelatine these structures that form the connective tissue in skin and bone.

The amino acid composition of collagen is atypical for proteins, particularly with respect to its high hydroxyproline content. 
The most common motifs in the amino acid sequence of collagen are glycine-proline-X and glycine-X-hydroxyproline, where X is any amino acid other than glycine, proline or hydroxyproline.

Gelatine is a product made by cooking collagen. 
Gelatine is made almost entirely of protein, and its unique amino acid profile gives it many health benefits (1Trusted Source, 2Trusted Source, 3Trusted Source).

Collagen is the most plentiful protein found in humans and animals. 
Gelatine is found almost everywhere in the body, but is most abundant in the skin, bones, tendons and ligaments (4Trusted Source).

Gelatine provides strength and structure for tissues. 
For example, collagen increases the flexibility of the skin and the strength of the tendons. 
However, Gelatine is difficult to eat collagen because it is generally found in unpalatable parts of animals (5Trusted Source).

Luckily, collagen can be extracted from these parts by boiling them in water. 
People often do this when they’re making soup stock to add flavor and nutrients.

The Gelatine  extracted during this process is flavorless and colorless. 
Gelatine dissolves in warm water, and takes on a jelly-like texture when it cools.

This has made Gelatine   useful as a gelling agent in food production, in products such as Jell-O and gummy candy. 
Gelatine can also be consumed as bone broth or as a supplement (6).

Sometimes, Gelatine  is processed further to produce a substance called collagen hydrolysate, which contains the same amino acids as Gelatine  and has the same health benefits.

However, it dissolves in cool water and doesn’t form a jelly. 
This means it may be more palatable as a supplement to some people.

Gelatine , animal protein substance having gel-forming properties, used primarily in food products and home cookery, also having various industrial uses.
Derived from collagen, a protein found in animal skin and bone, it is extracted by boiling animal hides, skins, bones, and tissue after alkali or acid pretreatment. 
An easily digested, pure protein food, it is nutritionally an incomplete protein, deficient in certain amino acids. 
Unflavoured, granulated Gelatine , almost tasteless and odourless, ranges from faint yellow to amber in colour. 
Gelatine is also available as a finely ground mix with added sugar, flavouring, acids, and colouring. 
When stored in dry form, at room temperature, and in an airtight container, it remains stable for long periods.

Immersed in a liquid, Gelatine  takes up moisture and swells. 
When the liquid is warmed, the swollen particles melt, forming a sol (fluid colloidal system) with the liquid that increases in viscosity and solidifies to form a gel as it cools. 
The gel state is reversible to a sol state at higher temperatures, and the sol can be changed back to a gel by cooling. 
Both setting time and tenderness are affected by protein and sugar concentration and by temperature.

Gelatine is a protein derived from the collagen in animal parts; it acts as a kind of natural adhesive in foods like jams, jellies, and gummy candy like gummy bears. 
Gelatine also the gelling agent behind Jell-O’s signature wobble. 
Flavorless and colorless, Gelatine  products are found in powder or single-sheet form.

Gelatine is a clear, tasteless protein that thickens and solidifies liquid and semi-liquid foods, such as soups, marshmallows, and old-fashioned aspic molds. 
Commonly associated with Jell-O brand products, Gelatine comes from animal collagen. 
Gelatine also used in personal care products, cosmetics, drug capsules, and photography.

Gelatine comes from the collagen found in the bones, connective tissue, and skin of pigs, cattle, and other animals. 
Collagen may also be derived from fish bones. Boiling the bones extracts the protein, which "sets up," or partially solidifies, as it cools. 
This is what produces the gelatinous, fatty layer on top of a pot of homemade stock. 
Gelatine sold commercially for culinary purposes is purified before it's dried and packaged.

Odourless, tasteless, colourless, transparent, yet able to take on any shape, colour, or flavour: gelatine in food is something of a chef’s dream, making a multitude of food types possible. 
Gelatine can be found in sweets, desserts, meat products, and also to clarify beer, wine and fruit juices.

Gelatine sweets are typically made from a base of sugar, glucose and water. 
To this base is added flavour, colour and texture modifiers. 
Gelatine is widely used in sweets because it foams, gels, or solidifies into a piece that dissolves slowly or melts in the mouth.

Sweets such as gummy bears contain a relatively high percentage of gelatine. 
These sweets dissolve more slowly thus lengthening the enjoyment of the sweet while smoothing the flavour.

Gelatine is used in whipped sweets such as marshmallows where it serves to lower the surface tension of the syrup, stabilise the foam through increased

viscosity, set the foam via gelation, and prevents sugar crystallisation. 
Gelatine is used in foamed confections at a 2-7% level, depending upon the desired texture.

Gummy foams use about 7% of a 175 Bloom gelatine. 
Marshmallow producers generally use 2.5% of a 250 Bloom Type A gelatine.

Another major use of gelatine in food is in desserts – Gelatine desserts both savoury and sweet, can be traced back to the middle ages in Europe.

Gelatine desserts can be prepared using either Type A or Type B gelatine with Blooms between 175 and 275. 
The higher the Bloom the less gelatine required for a proper set (i.e. 275 Bloom gelatine will require about 1.3% gelatine while a 175 Bloom gelatine will require 2.0% to obtain an equal set).

Gelatine in Meats – Gelatine is used to gel aspics, head cheese, souse, chicken rolls, glazed and canned hams, and jellied meat products of all kinds. 
The gelatine functions to absorb meat juices and to give form and structure to products that would otherwise fall apart.

Gelatine is a protein substance derived from collagen, a natural protein present in the tendons, ligaments, and tissues of mammals. 
Gelatine is produced by boiling the connective tissues, bones and skins of animals, usually cows and pigs. 
Gelatine ability to form strong, transparent gels and flexible films that are easily digested, soluble in hot water, and capable of forming a positive binding action have made it a valuable commodity in food processing, pharmaceuticals, photography, and paper production.

As a foodstuff, Gelatine is the basis for jellied desserts; used in the preservation of fruit and meat, and to make powdered milk, merinque, taffy, marshmallow, and fondant. 
Gelatine is also used to clarify beer and wine. 
Gelatine industrial applications include medicine capsules, photographic plate coatings, and dying and tanning supplies.

Gelatine is a special animal-derived substance used in many different areas ranging from the food industry to the cosmetics industry, from professional kitchens to the pharmaceutical industry. 
Gelatine is essential for professional recipes as it is translucent, flavorless, and odorless. 
Gelatine is also beneficial for human life with the collagen and amino acids it contains. 
Gelatine is available in two forms; powder and leaf.

With its thickening and texturizing feature, Gelatine usage also makes the recipes look brighter and help extend their shelf life. 
Gelatine is commonly used in cakes, confectionery, juices, and ice creams.

Gelatine is a heterogeneous mixture of water-soluble proteins of high average molecular weights, present in collagen. 
The proteins are extracted by boiling skin, tendons, ligaments, bones, etc. in water.
1 Type A Gelatine  is derived from acid-cured tissue and Type B Gelatine is derived from lime-cured tissue

Gelatine (also gelatine, from French gélatine) is a translucent, colorless, brittle, nearly tasteless solid substance, extracted from the collagen inside animals' connective tissue. 
Gelatine has been commonly used as an emulsifier in food, pharmaceutical, photography, and cosmetic manufacturing. 
Substances containing Gelatine or functioning in a similar way are called gelatinous. 
Gelatine is an irreversibly hydrolyzed form of collagen. 
The European E number for Gelatine  is E441.

Gelatine  is used in molded desserts and salads and to thicken cold soups. 
The raw material for Gelatine is the naturally occuring protein, collagen, which is commercially obtained from the meat industry (pure protein derived from beef and veal bones, cartilage, tendons, skin and connective tissue). 
Most commercial Gelatine is produced from pig skin. 
The cleaning and processing of collagen results in a pale yellow dry powder -- an odorless, tasteless thickening agent.
When dissolved in hot water then cooled, it forms a jelly. 
Granulated Gelatine  is the most common form of unsweetened Gelatine . 
Unsweetened Gelatine is typically soaked in a cold liquid for 3-5 minutes before dissolving it. 
This softens and swells the granules so they will dissolve smoothly when heated. 
Leaf or sheet Gelatine is also available, although not as common as the granulated form. 
Leaf Gelatine requires a longer soaking time than granulated Gelatine . 
Sweetened Gelatine dessert mixes, such as the popular Jell-O brand, are available in many artificial fruit flavors.
Professional cooks often use leaf Gelatine because it makes a clearer Gelatine with purer flavor. 
Many European recipes call for leaf Gelatine . 
You can successfully substitute powdered Gelatine for leaf Gelatine in any recipe. 
One package (1 tablespoon) of powdered Gelatine equals 4 sheets. 
One package of Gelatine is enough to jell 2 cups of liquid. 
Vegan/Vegetarian: 
Alternative choices include Agar-Agar, which is derived from seaweed. 
Agar-Agar is sold in noodle-like strands, in powdered form or in long blocks.
Other options are arrowroot, guar gum, xanthan gum, pectin and kudzu.

Gelatine (sometimes gelatine) is a common gelling agent and thickener that most people are familiar with. 
Gelatine is flavorless, colorless and brittle when dry. 
In its pure form, Gelatine comes either as Gelatine sheets, or as powder. 
Generally, Gelatine is made from animal bones and collagen, the most common source being pigskin.

Gelatine is a major ingredient in some popular foods, including desserts, candies, stock, consommé, and aspic. 
Gelatine a versatile substance that has many other uses besides being a food additive. 
In its pure form, it's a pale yellow, odorless, and almost tasteless substance.
Once dry Gelatine is mixed with water and other ingredients, it can form some very appealing foods with a pleasant mouthfeel.

Gelatine is produced by boiling collagen obtained from animals. 
Collagen is the most abundant protein in the animal and human body and is found in connective tissue, which connects and supports other tissues. 
The collagen that's used for Gelatine production is generally obtained from pig skin, cow skin, or cow bones, but it’s sometimes obtained from the skin of fish instead. 
Gelatine isn't made from horns or from horse hooves, as is sometimes thought.

A 2005 study in humans found hydrolyzed collagen absorbed as small peptides in the blood.

Ingestion of hydrolyzed collagen may affect the skin by increasing the density of collagen fibrils and fibroblasts, thereby stimulating collagen production.
Gelatine has been suggested, based on mouse and in vitro studies, that hydrolyzed collagen peptides have chemotactic properties on fibroblasts  or an influence on growth of fibroblasts

Some clinical studies report that the oral ingestion of hydrolyzed collagen decreases joint pain, those with the most severe symptoms showing the most benefit.

However, other clinical trials have yielded mixed results. 
In 2011, the European Food Safety Authority Panel on Dietetic Products, Nutrition and Allergies concluded that "a cause and effect relationship has not been established between the consumption of collagen hydrolysate and maintenance of joints".
Four other studies reported benefit with no side effects; however, the studies were not extensive, and all recommended further controlled study.
One study found that oral collagen only improved symptoms in a minority of patients and reported nausea as a side effect.
Another study reported no improvement in disease activity in patients with rheumatoid arthritis.
Another study found that collagen treatment may actually cause an exacerbation of rheumatoid arthritis symptoms.

The worldwide demand of Gelatine was about 620,000 tonnes (1.4×109 lb) in 2019.
On a commercial scale, Gelatine is made from by-products of the meat and leather industries. 
Most Gelatine is derived from pork skins, pork and cattle bones, or split cattle hides.
Gelatin made from fish by-products avoids some of the religious objections to Gelatine  consumption.
The raw materials are prepared by different curing, acid, and alkali processes that are employed to extract the dried collagen hydrolysate. 
These processes may take several weeks, and differences in such processes have great effects on the properties of the final Gelatine products.

Gelatine also can be prepared at home. Boiling certain cartilaginous cuts of meat or bones results in Gelatine  being dissolved into the water. 
Depending on the concentration, the resulting stock (when cooled) will form a jelly or gel naturally. 
This process is used for aspic.

While many processes exist whereby collagen may be converted to Gelatine , they all have several factors in common. 
The intermolecular and intramolecular bonds that stabilize insoluble collagen must be broken, and also, the hydrogen bonds that stabilize the collagen helix must be broken.
The manufacturing processes of Gelatine consists of several main stages:

Pretreatments to make the raw materials ready for the main extraction step and to remove impurities that may have negative effects on physicochemical properties of the final Gelatine  product.
Hydrolysis of collagen into Gelatine .
Extraction of gelatin from the hydrolysis mixture, which usually is done with hot water or dilute acid solutions as a multistage process.
The refining and recovering treatments including filtration, clarification, evaporation, sterilization, drying, rutting, grinding, and sifting to remove the water from the Gelatine solution, to blend the Gelatine  extracted, and to obtain dried, blended, ground final product.

The 10th-century Kitab al-Tabikh includes a recipe for a fish aspic, made by boiling fish heads. 

A recipe for jelled meat broth is found in Le Viandier, written in or around 1375. 

In 15th century Britain, cattle hooves were boiled to produce a gel.
By the late 17th century, the French inventor Denis Papin had discovered another method of Gelatine  extraction via boiling of bones.
An English patent for Gelatine  production was granted in 1754.
In 1812, the chemist Jean-Pierre-Joseph d'Arcet (fr) further experimented with the use of hydrochloric acid to extract Gelatine  from bones, and later with steam extraction, which was much more efficient. 
The French government viewed Gelatine as a potential source of cheap, accessible protein for the poor, particularly in Paris.
Food applications in France and the United States during 19th century appear to have established the versatility of Gelatine , including the origin of its popularity in the US as Jell-O.
From the mid 1800s, Charles and Rose Knox of New York manufactured and marketed Gelatine powder, diversifying the appeal and applications of Gelatine 

Probably best known as a gelling agent in cooking, different types and grades of Gelatine are used in a wide range of food and nonfood products. 
Common examples of foods that contain Gelatine are Gelatine desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears, fruit snacks, and jelly babies.
Gelatine may be used as a stabilizer, thickener, or texturizer in foods such as yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume. 
Gelatine also is used in the production of several types of Chinese soup dumplings, specifically Shanghainese soup dumplings, or xiaolongbao, as well as Shengjian mantou, a type of fried and steamed dumpling. 
The fillings of both are made by combining ground pork with Gelatine  cubes, and in the process of cooking, the Gelatine  melts, creating a soupy interior with a characteristic Gelatine ous stickiness.

Gelatine is used for the clarification of juices, such as apple juice, and of vinegar. 

Isinglass is obtained from the swim bladders of fish. 
Gelatine is used as a fining agent for wine and beer.
Besides hartshorn jelly, from deer antlers (hence the name "hartshorn"), isinglass was one of the oldest sources of Gelatine .

In cosmetics, hydrolyzed collagen may be found in topical creams, acting as a product texture conditioner, and moisturizer. 
Collagen implants or dermal fillers are also used to address the appearance of wrinkles, contour deficiencies, and acne scars, among others. 
The U.S. Food and Drug Administration has approved its use, and identifies cow (bovine) and human cells as the sources of these fillers. 
According to the FDA, the desired effects can last for 3–4 months, which is relatively the most short-lived compared to other materials used for the same purpose.

IUPAC NAME :

gelatin
Gelatine
GELATINFROM PORKSKINS
GELATINS
Gelatins
gelatins

SYNONYMS:

extract.
jell.
marmalade.
pectin.
preserves.
pulp.
sweet condiment.