What is Gelatine anyway?
Gelatine is a pure protein obtained from animal raw materials containing collagen. The natural and healthy food has excellent gelling strength. But gelatine can do a lot more. Because of its broad spectrum of capabilities it is used in the most varied industries for a large number of products.
A High-Quality Protein for Humans
Without protein there would be no human life. Other nutrients, such as fats and carbohydrates, can replace each other in the human metabolism over long periods. But people need protein every day. The natural foodstuff gelatine is therefore of inestimable value to the human organism. Gelatine is a pure protein obtained from raw materials containing collagen.
Amino acids are the building blocks of proteins. The human body is capable of making all the proteins it needs from amino acids. However, there are ten amino acids that the body cannot produce itself and therefore have to be regularly consumed in the diet. They are called essential amino acids. Gelatine contains a total of 18 amino acids, including nine out of the ten essential amino acids.
Gelatine Contains:
- 84-90% protein
- 1-2% mineral salts
- the rest is water
Gelatine does not contain any preservatives or other additives. It is free of cholesterol and purines (= uric acid compounds).
Gelatine – A Multi-Faceted Product
The most common form of gelatine is edible gelatine. It is an ingredient in yoghurts, deliciously light creamy foods and jelly. It gives wine gums their unique shape. Edible gelatine is a natural foodstuff and is therefore subject to stringent purity regulations – like any other foodstuff.
An important criterion for determining the quality of gelatine is the Bloom value, which is generally between 50 and 300. This is used to determine the firmness and jelly strength of gelatine. The higher the Bloom value, the higher the jelly strength of the gelatine. The foodstuff gelatine is unique in its reliable stabilisation, gelling and handling.
Leaf Gelatine
One form of gelatine is leaf gelatine. Cut into rectangles with a pattern resulting from the manufacturing process and elastic in its movements, at first glance it looks more like a work of art. Leaf gelatine can be easily portioned and is used mostly in the household, catering, bakeries, confectioners and butchers.
Hydrolysates
Like all gelatines, gelatine hydrolysates are pure collagen proteins, but do not have any gelling strength. They act as a source of protein, a carrier, a means of reducing common salt and enhancing flavour, a means of clarifying drinks as well as collagen protein in dietetic nutrition. Drinkable gelatine is available in pharmacies and health food stores.
Instant Gelatine
Instant gelatines are also soluble in cold water. They were specially developed to prevent the heating of the gelatine that is needed dissolve it. It is often used to stabilise foodstuffs such as gateaux, desserts and other sweet and cold dishes.
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