Gelatin is a solid, translucent, brittle and colorless substance, which is obtained by processing animal skins and bones.
These, through a series of procedures, are separated from fat. It is made almost entirely of protein and its unique amino acid profile gives it many health benefits.
Its main element is a protein called collagen that dissolves in water and is subjected to low temperatures. One of its properties is that it dissolves when exposed to high temperatures and coagulates, sets or solidifies at low temperatures.
Gelatin, which is one of the most common uses of gelatin, can, however, be obtained from other sources to meet the needs or preferences of those who do not consume animal protein for certain reasons.
Such gelatins produce more carbohydrates and not proteins. Some of them are:
- Carrageenan: derived from an Irish seaweed, it is used to make homemade drinks.
- Agar: This type of gelatin, used by vegetarians and vegans, is derived from a dried seaweed. It is used as a thickening agent.
- Konjac: This is a plant that contains a lot of starch, it grows in China, Japan and Korea, and it is a good substitute for animal gelatin.
- Pectin: It is naturally present in fruits and vegetables. It is used to prepare ham, jellies, jams, preserves, etc.
Benefits of gelatin
The main benefits of gelatin against pain are due to the fact that it is composed of more than 90% protein, 2% mineral salts and 8% water. These components improve the body’s ability to synthesize collagen and significantly reduce inflammation. It contains amino acids, such as arginine and glycine. When they reach the body’s organs, they stimulate the building of muscle mass and strengthen joints.
Although this is an animal product, it does not contain cholesterol. Gelatin is fat-free and quite low in calories. On the contrary, it prolongs the feeling of being full, improves metabolism and helps to fulfill digestive processes properly.
But the most interesting thing of all is that it is ideal for giving strength and elasticity to cartilage, reducing wear and tear and preventing serious injuries from developing. They reduce the risk of premature aging and strengthen bones.
Gelatin has been shown to play a role in joint health and brain function, and can improve the appearance of skin and hair.
Uses in different industries
Gelatin is widely used as a thickener, texture stabilizer and gelling agent in food production, such as gelatin desserts, low-fat yogurt, jellies, candy, milk powder, fruit milk, sausages, salads, puddings, ham, bean noodles, ice cream, cake, beverage clarification, instant noodles, biopharmaceuticals, health foods, yolk juice, beer clarifier, cheese, dairy products and nutritional base of vitamins.
In beverages it is widely used as a texture stabilizer and cleaning agent. In pharmaceuticals it can be used for weight loss and to treat osteoarthritis, rheumatoid arthritis and brittle bones (osteoporosis). Some people also use it to strengthen bones, joints and nails.
In Health and Personal Care Products it can be used as a gelling agent in cosmetics.
In Agriculture/Animal Feed/Poultry it is used in animal feed to promote hoof growth and health.
In other industries it is widely used as a gelling agent, as a dispersant (in photographic film), as a coating material (in banknote printing, metallurgy, textile and leather processing).
9 Gelatin Brands on the Market
- Grenetina duche
- Knox
- Deiman
- Dgari
- Pilsac
- SamsKknorr
- Oreo
- Royal
- Tottus
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