• What is gelatin?

    Gelatin is a pure, natural protein, designed by nature. It is extracted from collagen, a natural protein found in animal bones and skin - generally beef and pork, and sometimes also fish (skin) and chicken (bones). Gelatin is a food ingredient, not a food additive. It is non-allergenic and E-number free.
    Gelatin is composed of more than 85% protein, less than 13% water and less than 2% minerals. It contains 18 different amino acids, including 8 out of the 9 essential amino acids, the exception being tryptophan. 

  • Can gelatin be vegetal?

    No, gelatin is by definition of animal origin.

  • Is gelatin fat?

    No, gelatin is a pure protein of low caloric value (17 Kj/g or 4 Kcal/g). It does not contain any fat, carbohydrates or cholesterol.

  • How is gelatin produced?

    Gelatin is a very old product. Our ancestors consumed it in the form of bone broth. To this day gelatin is produced in every kitchen in which meat is cooked along with bones and/or skin. The industrial process of producing gelatin is a lot more complex. Gelatin is obtained either by partial acid hydrolysis (type A), partial alkaline hydrolysis (type B) or enzymatic hydrolysis of collagen from skin or bones. The goal is to render collagen, which is naturally insoluble, into gelatin, which is soluble in warm water. Reaching this objective involves a complex, multi-stage process that is conducted under rigorous physical, chemical and microbiological quality controls.

    More on the gelatin process

  • Is gelatin safe for human health?

    Yes, it is. Gelatin is extracted from raw materials derived from animals that have been approved for human consumption. and from which the meat is cooked.
    Gelatin is a food ingredient that is totally safe, non-allergenic and fully digestible. It has no e-number, is clean label compatible and is perfectly in line with current consumer demand for natural ingredients.

  • Why is gelatin so difficult to replace?

    Gelatin offers a large number of – as yet – unrivalled advantages and functionalities. As such, it plays a major role in the food and pharmaceutical industries as well as in many others. Gelatin is a multi-talented ingredient: its gelling, foaming, emulsifying and binding functionalities are complemented by numerous characteristics that make it irreplaceable in many applications. Moreover, it is water-soluble and compatible with most other hydrocolloids.

  • In what forms is edible gelatin available?

    Edible gelatin is available in two forms: leaves and soluble powder. Powder is widely used in industrial applications, while gelatin leaves are more the common choice for end consumers. Both grades are soluble in warm water and jellified when cooling.
    Some gelatin powders are cold-soluble, such as hydrolyzed gelatin or soluble (Instant) gelatin. 

  • Are there gelatins with Halal and/or Kosher certification?

    Yes, gelatins of bovine origin can be Halal- and/or Kosher-certified by recognized religious bodies. Our gelatin production plants with Halal and/or Kosher certification adhere to a strict set of rules and procedures and are regularly subjected to external inspections with regard to traceability, production and packaging processes.

    More on Rousselot Halal and Kosher gelatins

  • In which markets is gelatin used, and why?

    Gelatin is an all-natural solution for a lot of markets. Its excellent gelling, foaming, emulsifying and binding functionalities are complemented by numerous characteristics that make it irreplaceable in many applications across many sectors. For example:

    • the food market (confectionery, water jelly, dairy, ….);
    • the pharma market (hard capsules, soft capsules, sponges, vaccines, plasma volume replacer…);
    • the nutrition market (protein enrichment, reformulation…);
    • and also the markets for photography, paintballing and bath pearl products. 
  • How can gelatin contribute to a more sustainable economy?

    Gelatin is extracted from by-products of the meat industry that would be discarded if it were not for the state-of-the art gelatin processes developed by companies like Rousselot. Maximizing the output of the meat industry and avoiding waste contributes to the circular economy and a more sustainable world.

  • What is the difference between gelatin and collagen peptides?

    Collagen is the protein found in animals (mainly mammals) and in humans. Native collagen is insoluble. Gelatin - generally extracted from the bones and skins of beefs, pigs or fish - is a form of collagen that we use in our foods. Because of its functional versatility, it is irreplaceable in many applications.
    Collagen peptides are not exactly the same as gelatin. Both are proteins made of amino acids, but the amino chains of collagen peptides have been cut into smaller pieces through a specific hydrolysis process. Collagen peptides do not have the gelling functionality of gelatin and are soluble in cold water. They are highly digestible and bioavailable and are used in dietary supplements and functional foods because of their proven health benefits. 
    Find out more about collagen peptides and their health benefits on the Peptan website.