Gelatine: The natural and versatile ingredient

100% natural, gelatine is a safe and healthy ingredient widely used in the food and pharmaceutical industries. Derived from natural sources, it offers an innovative and wholesome solution for products that meet the demands of discerning consumers. Combining natural origin, safety and high performance, gelatine is a valuable ally for a variety of applications.

Whether creating unique textures, enriching formulations with protein or stabilizing complex systems, gelatine offers a multitude of functional properties. When mixed with cold water, it swells and transforms liquid into a gelled texture. In hot water, it dissolves completely.

Discover why gelatine is an essential ingredient for your products.

PIG SKIN GELATINE
FISH SKIN GELATINE
Cold-soluble gelatine

Why choose gelatine?

  • Rich in protein: Composed of 85–95% protein and containing 8 of the 9 essential amino acids required by the human body.
  • Free from additives: Contains no fat, sugar, or cholesterol and is not classified as an additive under European regulations (no “E-code”).
  • International recognition: Granted GRAS (Generally Recognized as Safe) status by the FDA.

Download our safety data sheet.

Main functions of gelatine

Gelatine transforms liquid solutions into “gels” with exceptional gelling power. While appearing solid, gels formed with gelatine are thermoreversible, allowing transitions between gel (solid-like) and sol (liquid) states with temperature changes.

Unlike other hydrocolloids:

  • Gelatine works independently of pH.
  • No additional ingredients are needed to initiate gelling.

These features make gelatine ideal for desserts, confectionery and complex food preparations.

When spread in thin layers, gelatine forms a protective film as it transitions from sol (liquid) to gel (solid). This property is vital for:

  • Manufacturing hard and soft capsules.
  • Microencapsulation to protect sensitive actives.

Gelatine increases viscosity and improves texture, making it ideal for sauces, creams and liquid foods.

Gelatine significantly increases the volume of mixtures thanks to its foaming ability, making it a key ingredient for mousses and aerated desserts.

Gelatine facilitates the stable dispersion of immiscible components (e.g., water and oil) through its emulsifying properties.

Gelatine stabilizes and protects colloidal solutions and emulsions, often outperforming other natural polymers in this role.

Additional noteworthy properties

In addition to its main functions, gelatin has other properties such as:

  • Coating: Protects and preserves sensitive products.
  • Texture improvement: Creates more refined and appealing products.
  • Syneresis prevention: Reduces liquid exudation in gels.
  • Adhesion: Useful in specific industrial processes.

Why integrate gelatine into your products?

Gelatine’s versatility makes it a multifunctional ingredient suitable for a wide range of applications. Its natural profile and technical properties make it an ideal choice for innovative and demanding formulations.

Contact our experts today to explore how gelatine can transform your products.