What is gelatin?

2021-01-26T01:57:12+00:00January 17, 2021||

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 [...]

What is gelatin made of?

2021-02-01T22:00:30+00:00January 17, 2021||

The raw materials used the most are bone, pork and cattle skins and splits. Gelatin is exclusively made from the raw materials of slaughtered animals that have been approved for human consumption. In terms of quality, they are equivalent to the [...]

How do you prepare gelatin properly?

2021-01-17T07:04:56+00:00January 17, 2021||

A guide to gelatin preparation Rule of thumb for the dosage and swelling of leaf gelatin: •    For jellies, per ½ litre of liquid: use 6 leaves •    For cream desserts (with egg yolk): use 4 leaves •    For moulded [...]

What are gelatin’s main uses?

2021-01-17T07:00:07+00:00January 17, 2021||

The main uses of gelatin are in the food, pharmaceutical and photographic industries. Are there any other uses? Some non-edible gelatins referred to as Technical Gelatins, have a variety of applications such as adhesives, and microencapsulation.

Is all gelatin the same?

2021-01-17T07:09:18+00:00January 17, 2021||

There are different types of gelatin. It is classified as Type A when sourced from pig skin, and Type B when sourced from beef skin. It is graded according to its strength, called its ‘bloom’. The higher the bloom numbers, [...]

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