Gelatin is a pure, unique, nutritional protein providing many of the essential amino acids.
Gelatin is not chemically modified, nor produced from genetically modified materials—gelatin is entirely natural.
Gelatin is derived from the partial hydrolysis of collagen and is a hydrocolloid (water-loving) material, high in amino acids, and can absorb up to ten times its weight in water. In its solid dry state, gelatin is a vitreous, brittle, solid material, faintly yellow to honey-like in colour, with about 10% moisture content.
When gelatin is ground to its commercial granular form, it is usually in particles the size of sand or sugar.
Gelatin has an almost indefinite shelf life when properly stored.
The most common form of gelatin is edible gelatin which excels in two major application areas.
As an ingredient in food, it can be found in yoghurts, light cream desserts as well as jellies and gives fruit gums their unique consistency.
As an excipient in pharmaceuticals, it is employed to manufacture hard and soft capsules which are ideal vehicles to safely deliver active ingredients.