Successfully used in pharmaceutical and food applications for decades, gelatin’s multifunctional properties and unique clean label characteristics make it one of the most versatile ingredients available today.
Gelatin is obtained through partial hydrolysis of collagen contained in animal skins and bones. It is a natural protein food typically consisting of 85% protein, 13% water and 2% minerals for a caloric value of 370 kcal per 100g. It is classified as a foodstuff by the majority of administrative authorities and has received GRAS status from the FDA.
A pure protein
- Gelatin is a protein and a food ingredient
- It has no e-number and is a key ingredient for achieving clear labelling
- Gelatin is also non-allergenic, cholesterol free, purine-free and fat-free
- Gelatin is a totally digestible protein and contains 4 kcal/g
This protein is fully digestible and contains 18 different amino-acids, including 8 of the 9 essential amino-acids that are essential to our body. Only tryptophan is missing. It is particularly rich in glycine, proline and hydroxyproline, which, together, represent almost 50% of the composition of the molecule. Hydroxyproline is an amino-acid specific to gelatin.
A sustainable ingredient
Gelatin is extracted from animal raw materials all suitable for human consumption. It is a pure protein directly coming from the meat industry. Thus, gelatin contributes to the circular economy and creates value for the community.
Because of its functionalities Gelatin also helps to extend the shelf life many products and thus contributes to reduce food waste
Rousselot world-class gelatins
Rousselot offers an extensive and unmatched portfolio of world-class gelatins, manufactured through state of the art operations. We produce more kinds of gelatin (from porcine and bovine origin) than any other supplier in the world. All our products meet the highest global quality and safety standards.
Working with the Rousselot team, our customers can be confident they will use a superior quality of gelatin.
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Innova market research - Australia, UK, US - 2016