Frequently Asked Questions

Gelatine is a protein obtained by partial hydrolysis (acid, alkaline and/or enzymatic) of the collagen contained in pigs and cattle bones and skins, and fish skins.
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• Bloom (Gel strength): Measure of force required to depress a prescribed area of the surface of a 6,67% gelatine gel at 10°C (50 °F) to a distance of 4mm
• Viscosity: Flow time of 100 ml of a 6,67% gelatine solution at 60°C (140°F) through a standard pipette
• Setting point: Temperature at which gelatine forms a gel
• Melting point: Temperature at which gelatine melts into solution
• Residue on ignition (ash): percentage of residue after ashing at 550 °C (1022 °F)
• Isoelectric point: pH at which positive charges (from NH2 radical) equal negative charges (from COOH radical), and there is no movement in an electric field

Reminder: Gelatine is soluble in water and not soluble in oil, alcohols and in most of the solvents.

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It is known that every application has its own process and ingredients. Ingredients should be treated according to their characteristics and process availability.

In general terms, it could be stated that gelatines with a lower mesh should be first swelled in cold or hot water and then heated to obtain the final “solution”.

Gelatines with a higher mesh can be directly dispersed in hot water while agitating, to prevent lumping.

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In a closed bag, gelatine has at least a 5-year shelf-life. Bags must be kept under normal conditions, avoiding exposure to moisture, high temperatures or any ambient condition that could compromise product’s quality.
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No. By definition, gelatine is animal. Other gelling agents can be found but they do not match all characteristics and functionalities of gelatine. Thanks to its numerous properties, gelatine is a unique ingredient. Only a blend of other ingredients would confer the same characteristics to the final product.

Gelatine is a protein obtained by partial hydrolysis of the collagen contained in pigs and cattle bones and skins, and fish skins. Raw materials exclusively come from slaughtered animals approved for human consumption.

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Rousselot gelatines comply with many worldwide regulations depending on the animal species from which they are produced, country of production, country of use, and the final applications. One of the main goals of Rousselot is to produce gelatines compliant with the most stringent regulations in the world such as those of the United States of America and the European Union.

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Confectionery consists of a high concentration of sugar, glucose syrup, gelatine and/or other gelling agents. Fats, acids, flavor and color are eventually boiled. After being cooled, the liquid forms into a gel.

There are two different types of confectionery: jellified confectionery and aerated confectionery.

In jellified confectionery, gelatine is used as a gelling agent, interacting with other ingredients of the formula (mainly sugar and glucose syrup), giving the jelly elastic and cohesive texture.

In aerated confectionery, gelatine is used as surfactant agent, interacting between the air bubble and the surrounding liquid phase. It decreases superficial tension, assuring a uniform and optimum formation speed of the emulsion liquid-air. This way the foam stability required for this application is obtained.

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Water
Gelling Agent: Gelatine
Sugars: Sacharosse, Glucose syrup
Acids: Citric acid. It's important to remark that gellation is independent of product’s pH. Organoleptic matters only drive its addition
Colorants: Normally synthetic
Flavors: Normally synthetic

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Water
Gelling Agent: Gelatine
Sugars: Sacharosse, Glucose syrup
Colorants: Normally synthetic
Flavors: Normally synthetic

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Yogurt is a dairy product derived from bacteria fermentation on a milk basis. Many milk sources can be used, but cow milk is the primary source chosen for this application.

Rousselot gelatine works as a stabilizing agent in dairy media, allowing the obtention of a yogurt with creamy texture, brilliant aspect and minimum syneresis.

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Yogurt production requires the addition of specific "benign" bacteria into milk, under controlled temperature and ambient conditions. Bacteria takes lactose as source of energy, liberating lactic acid as by-product. This increases acidity of media which promotes precipitation of milk proteins, forming a Gel. pH decrease (4-5) inhibits also the proliferation of other micro organisms (bacteria) potentially pathogen.

Normally two types of bacteria are used in Yogurt production: Streptococcus thermophilus subsp. salivarius and some members of Lactobacillus gender, such as L. Bulgaricus, L. caseiand L. bifidus.

A Water Gel Dessert, also known as water jelly, is a dessert containing mainly gelatine (1,5 – 2%), sugar and water. Normally citric acid is added to improve flavor release. It has an elastic and cohesive texture, very typical of this type of product.

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Rousselot Gelatin works as a gelling agent, binding water and forming a transparent gel. Gelatin’s bloom is responsible for the dessert’s final gel strength.

Gelling Agent: Gelatin
Sugars: Sacharosse, dextrose (sweeteners, in light versions)
Acids: Citric, fumaric, malic (alone or in combination, depending on the type of flavors to release. It's important to remark that gellation is independent of product’s pH. Organoleptic matters only drive its addition).
Colorants: Normally synthetic
Flavors: Normally synthetic
Buffer: Sodium citrate / potassium tartrate
Anticaking: Phosphates (Used in hot and humid climates, to avoid lumping)

Aerated desserts
Two-layer desserts
Two / Three color desserts
Dairy desserts
Combined with carrageenan
Combined with starch
Milk gelatine

As a natural ingredient of these products, gelatine is used to improve the presentation, as well as the conservation and the protein content of the following:

• Meat emulsions
• Cooked injected hams
• Aspics and salted jellies
• Sauces
• Canned meat products

For example: gelatine improves the creaminess in sauces and avoids phase separation after thermal shocks.

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Gelatin is particularly suited for red wine, cider and apple juice clarification, where it reduces the turbidity and decreases the astringency of final beverages without impact on suitable flavor components.

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Rousselot gelatine is an excipient tailored for pharmaceutical use. It is specifically developed and manufactured to meet customer constraints and requirements. The highest quality of raw materials are chosen to go through Rousselot’s strictly controlled and fully traceable process. Hygiene, selection and control are our motto for repeatable Rousselot pharmaceutical gelatines, where Rousselot® is the worldwide leader.

Thanks to its unique properties, gelatine is used in various pharmaceutical products from the common oral forms such as hard capsules, soft capsules, and tablets, as well as special applications such as plasmas substitutes.

Gelatin properties make it really useful in applications such as:

• Matches
• Foliar fertilizer
• Glue
• Electrical metals deposition