Gelatin: basic facts
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.
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 pure product
Gelatin is a pure protein.
- Gelatin is a food ingredient and it is easy recognized by the consumer.Therefore it has no e-number and is a key ingredient for achieving clean labelling
- Gelatin is also non-allergenic, cholesterol free, purine-free and fat-free
- Gelatin is a totally digestible protein and contains 4 kcal/g