Thanks to its versatility and multiple benefits, Rousselot world class Gelatin enable formulators to create successful products.

Gelatin's nine key functionalities

Gelatin is a protein and the only hydrocolloid being a protein. As no other ingredient exhibits as many functionalities as gelatin, it is an unrivalled asset to formulation design.

You can use it for water binding, texturizing and a wide range of other purposes. In fact, gelatin is often used to replace several mono-functional hydrocolloids in a single application.


What really makes gelatin unique in terms of functionalities is its thermo-reversible gelling power. A gelatin-based formulation gels when cooled and liquefies when subsequently heated. This transformation occurs rapidly and can be repeated without significant changes in characteristics. A specific characteristic of gelatin is its so-called bloom. The bloom value specifies the gelling strength of gelatin. At Rousselot, we offer a wide range of gelatins with bloom values from 75 to 300. Whatever your requirements in this area, we can meet them.


Foaming refers to the process in which a mass of small bubbles is formed in a liquid or a solid, also known as a colloidal dispersion of a gas in a liquid or solid medium.

Film forming

Film forming refers to the process that converts either a liquid solution or a liquid dispersion to a thin, pliable, cohesive, and continuous (semi) dry sheet of the dissolved or dispersed material, called a film. This functionality is used in the manufacturing of capsules and microcapsules and also for coating in confectionery, for example. 


Texture refers to the consistency of the final product. Gelatin has the ability to help achieve the desired texture, making your product softer or harder. 


Rousselot gelatins have the ability to bind water, preserving the integrity of a product. This is linked to the affinity of gelatin for water. Gelatin swells and binds up to 10 times its weight in water. Its water retention capacity helps to prevent exudation and consequently syneresis in e.g. dairy applications.

It also makes gelatin the choice ingredient in low-fat or reduced-fat foods, in which part of the fat is replaced by water.


Emulsifying is the process that converts two (at least partly) immiscible liquids (usually oil and water) into a dispersion of droplets of one liquid into the other.


Gelatin physical chemical characteristics and its concentration in the final application create a perfectly stable system able to extend the shelf-life.


Gelatin allows the ingredients or components to stick together, whatever the application.


The process called fining, or clarifying, involves the formation of a floccular precipitate in beverages that will absorb the natural haze-forming constituents while settling. 

Our technical teams have a vast knowledge of the gelatin functionalities and properties and are eager to help you create products offering a perfect taste, texture and look while answering today’s major market trends.