Quick Search



CAS NO:9000-70-8
EC NO:232-554-6

Gelatin 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 gelatin 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 gelatin 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. 
Gelatines chemical composition is, in many aspects, closely similar to that of its parent collagen. Photographic and pharmaceutical grades of gelatin 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.

Culinary uses
Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and nonfood products. Common examples of foods that contain gelatin are gelatin 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. It 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. 
Gelatine is used for the clarification of juices, such as apple juice, and of vinegar.

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.

Density 1.2
storage temp. 2-8°C
solubility H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow
pkapKa 3.7to4.5(H2O t=25 I=0.00 N2atmosphere) (Uncertain)
form powder
color Pale yellow to beige
OdorMusty odour
PH4.0-6.0 (25℃, 67mg/mL in H2O)
PH Range4 - 7 at 66.7 g/l at 60 °C
Merck 13,4393

Gelatine is used to hold silver halide crystals in an emulsion in virtually all photographic films and photographic papers. Despite significant effort, no suitable substitutes with the stability and low cost of gelatin have been found.
Gelatine is  used as a carrier, coating, or separating agent for other substances, for example, it makes β-carotene water-soluble, thus imparting a yellow color to any soft drinks containing β-carotene.
Gelatin is used as a binder in match heads and sandpaper.

Gelatine is used for microbial counts in media components and waters in tests for gelatin parts in standard microbiological analyzes to be performed in vitro (outside live).

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 gelatin; the acid and alkaline method. In order to get gelatin 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.

Advantages of Gelatine
Gelatine is naturel and pure protein which is GMO free. 
Gelatine contains no gluten, zero cholesterol, zero fat, zero carbohydrates. 
Gelatine is Food which is allergen free.

Gelatine itself is macro molecule with many important benefits. First important one is gel strenght. And setting and melting temperatures and its viscozity also. Furtermore, the formation and stabilization of foams and emulsions as well as its pH and isoelectric point are of considerable value. 
Gelatine can make clear and transparent Solutions, which gel when cooled and melt agan warmed. 
Gelatine increase viscozity of prodyct and it functions as buffer. 
Gelatine can form films and surface also.

Gelatine is a 100% natural, safe and healthy ingredient that is widely used in the food and pharmaceutical sectors.

Gelatine is a versatile ingredient with multiple functional properties that make it special & unique. In cold water, it swells, transforming the liquid into a gel structure. In hot water, it is completely soluble.

Gelatine contains 85% to 95% protein and eight of the nine key amino acids essential for the normal functioning of the human body.

Gelatine is a protein made from the skins and bones of pigs and cows. 
Gelatine's a common ingredient in a number of products, including:

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. Type A gelatin is derived from acid-cured tissue and Type B gelatin is derived from lime-cured tissue.

Application using gelatine includes coating cell culture plates to improve cell attachment for a variety of cell types, addition to PCR to help stabilize Taq DNA polymerase, and use as a blocking reagent in Western blotting, ELISA, and immunohistochemistry. In bacteriology, gelatin can be used as a component of culture media for species differentiation. Additionally, as a biocompatible polymer, gelatin has been used as a delivery vehicle for the release of bioactive molecules6 and in the generation of scaffolds for tissue engineering applications.

Industrial application includes the use of gelatin as a stabilizer, thickener, and texturizer in foods and in the manufacture of rubber substitutes, adhesives, cements, lithographic and printing inks, plastic compounds, artificial silk, photographic plates and films, matches, and light filters for mercury lamps. In the pharmaceutical industry, gelatin is used as a suspending agent, encapsulating agent, and tablet binder; and in veterinary applications, it is used as a plasma expander and hemostatic sponge.

Gelatine is used for preparing slides for histochemistry and light microscope autoradiography. 
Gelatine has also been added to cell culture plates and improves the attachment of a variety of cell types. Additionally, gelatin can inhibit crystallization in bacteriology studies.

Appearance :Powder
Physical State :Solid
Solubility :Soluble in water (50 mg/ml), glycerol, and acetic acid.
Storage :Store at room temperature

Chemical properties    
Industrial gelatin appears as colorless or light yellow transparent or translucent flakes or powder.
Gelatine is tasteless and odorless. 
Gelatine will absorb water for swelling in cold water. 
Gelatine can be dissolved in hot water, being soluble in glycerol and acetic acid, but insoluble in ethanol and ether.

1. Gelatine can be applied to printing and dyeing and other industries
2.  As a thickening agent, China provided that it can be used for all types of food with appropriate application according to production needs. 
Gelatine can also be used as the clarification agent of alcohol and hydrophobic colloidal stabilizer.
3.  Gelatine is a kind of hydrophilic colloid with protective colloid effect. 
Gelatine can be used as a hydrophobic colloid stabilizer, emulsifier. 
Gelatine is also a kind of amphoteric electrolyte and can be condensed into pieces of charged particles, which can be used as the clarifier of wine and alcohol. As a dispersant, binder, thickener, stabilizer and emulsifier, it is widely used in photosensitive materials, pharmaceuticals, food, paper, printing, textile, printing and dyeing, electroplating, cosmetics, bacterial culture and pesticide.
4.  Gelatine can be used as the protective colloid during turbidity or colorimetric determination; also used for the preparation of photographic plate and medium.
5.  Gelatine can be used as the food quality improver
6.  Thickeners; stabilizers; clarifying agents; blowing agents.
7.  Gelatine is a hydrophilic colloid with the nature of protecting colloid. 
Gelatine can be used as a hydrophobic colloid stabilizer, emulsifier. But also as the amphoteric electrolyte, it can be enable the condensation of the charged particles into pieces in the aqueous solution; it can be used as wine, alcohol clarifier.
8.  Gelatine can be used as excipient suspensions, and media.
9.  According to the functional properties of gelatin, its application can be divided into two categories. Class I: taking its colloidal protective capacity as a dispersant for the production of PVC, photographic materials, bacterial culture and pharmaceutical, food (such as candy, ice cream, cod liver oil capsules, etc.). Class II: application of its adhesive capacity as adhesive for being applied to paper, printing, textile, printing and electroplating and other industrial sectors. According to different applications, the quality requirements of gelatin is not the same. 
Gelatine, when being used as adhesive agent in adhesive tape, paper containers, paper tubes and binding, etc. has the bonding strength be the main value factor; when applied to the fields of photography, food and medicine, people emphasize more on the product purity. 

Chemical Properties    
white to slightly yellow powder, also knownas glutin,is a protein found in many animal tissues including skin, cartilage, horn, and bone. 
Gelatin is used in leather dressings, in photography, in metallurgy, in the plastics industry, and in pharmaceuticals.

Chemical Properties    
Gelatine occurs as a light-amber to faintly yellow-colored, vitreous, brittle solid. 
Gelatine is practically odorless and tasteless, and is available as translucent sheets, flakes, and granules, or as a coarse powder.

Gelatine is a protein that functions as a gelling agent. 
Gelatine is obtained from collagen derived from beef bones and calf skin (type b) or pork skin (type a). Type b is derived from alkali-treated tissue and has an isoelectric point between ph 4.7 and 5.0. type a is derived from acid-treated tissue and has an isoelectric point between ph 7.0 and 9.0. it forms thermally reversible gels which set at 20°c and melt at 30°c. The gel strength is measured by means of a bloom gellometer and ranges from 50 to 300 with a 250 bloom being the most common. 
Gelatine is used in desserts at 8–10% of the dry weight, in yogurt at 0.3–0.5%, in ham coatings at 2–3%, and in confectionery and capsules at 1.5–2.5%.

As stabilizer, thickener and texturizer in food; manufacture of rubber substitutes, adhesives, cements, lithographic and printing inks, plastic Compounds, artificial silk, photographic plates and films, matches, light filters for mercury lamps; clarifying agent; in hectographic masters; sizing paper and textiles; for inhibiting crystallization in bacteriology, for preparing cultures. Pharmaceutic aid (suspending agent; encapsulating agent; tablet binder; tablet and coating agent).

Gelatine is used as a natural sealant against moisture loss and as a formulation thickener. The films produced by gelatin are tacky when moist and hard, and brittle when dry. 
Gelatine is obtained by the partial hydrolysis of mature collagen derived from the skin, connective tissue, and bones of animals. 
Gelatine does not have the waterbinding ability of soluble collagen.

Gelatin, NF, is a protein obtained by the partial hydrolysis of collagen, an albuminoid found in bones, skin, tendons, cartilage, hoofs, and other animal tissues. 
Gelatin is used in the preparation of capsules, in the coating of tablets, and, with glycerin, as a vehicle for suppositories. 
Gelatine has also been used as a vehicle when slow absorption is desired for drugs.

Agricultural Uses    
Gelatine is a colorless or pale yellow water-soluble protein obtained by boiling collagen with water and evaporating the water. 
Gelatine is an ingredient in jellies and baked goods. 
Gelatine is also used to make medicinal capsules, and coat photographic films.

Gelatin is widely used in a variety of pharmaceutical formulations, including its use as a biodegradable matrix material in an implantable delivery system, although it is most frequently used to form either hard or soft gelatin capsules.

Gelatine is used for preparing slides for histochemistry and light microscope autoradiography. 
Gelatine has also been added to cell culture plates and improves the attachment of a variety of cell types. Additionally, gelatin can inhibit crystallization in bacteriology studies. In addition it is an excellent diluents for primary and secondary antibodies.

Functional use(s) - stabilizers, gelling agents, emulsifying agents, crystallization inhibitors.

IUPAC names
Gelatins (A complex combination of proteins obtained by hydrolysis of collagen by boiling skin, tendons, ligaments, bones, etc.)
magnesium dihydroxide
magnesium(2+) ion dihydroxide
Not applicable
termoplastic polyurethane

Gelatin solution
Edible gelatin
Gelatin, granular
HSA Minispheres
Recombinant Human Gelatin
Gelfoam Puragel
Gelatine, Teleostean gelatin
Gelatin, Prionex(R) Highly purified TypeA
Prionex(R) Highly purified Type A
A Gelatin
Gelatin, granular, for analysis
Gelatin, liquid
gelatin from bovine skin
gelatin, prionex highly purified type a
prionex highly purified type a

  • Share !