One form of gelatine is leaf gelatine. Cut into rectangles with a pattern resulting from the manufacturing process and elastic in its movements, at first glance it looks more like a work of art. Leaf gelatine can be portioned especially well and easily and is used mostly in the household, catering, bakeries and butchers.
Drinkable gelatine is available in pharmacies and health food stores.
Instant gelatines are also soluble in cold water. They are specially developed to prevent the heating of the gelatine that is needed to dissolve it. It is often used to stabilize foodstuffs such as gateaux, desserts and other sweet and cold dishes.
Edible gelatine is also available in powder form.
The food industry uses gelatine in numerous products. Here are a few examples: Gelatine gives fruit gums their elasticity and the desired chewy consistency. It stabilizes the butter cream in gateaux. Yogurts and curd cheese dishes owe their creaminess to gelatine. And its gelling property makes it possible to prepare visually attractive aspics and brawn. Gelatine also plays an important role in low-calorie diets. It can bind water and is therefore indispensable for the manufacture of light products.
The pharmaceuticals industry is another sector that uses the extraordinary properties of gelatine. Gelatine capsules protect the active agents and vitamins from the air, light and moisture and prevent annoying odour and taste sensations.
In addition to edible and pharmaceutical gelatine there is also technical gelatine. It is used by the photographic industry and in printing shops.
The natural protein gelatine contains the important amino acids glycine and proline in a concentration that is around 10 to 20 times higher than in other proteins. These amino acids perform an important function for building up connective tissue. An insufficient supply of these amino acids can make itself known in the form of painful joints as well as brittle fingernails and hair. International studies confirm that gelatine has a preventive and regenerative effect on the skeleton and locomotor system – especially bones, cartilage, tendons and ligaments.
The manufacturing process is broken down into several complex stages from the extraction of gelatine from the collagen containing raw materials, filtration, to the final sterilization at 140°C. The combination of the individual manufacturing stages makes gelatine a healthy and safe product.
Pharmaceutical gelatine is manufactured in exactly the same way as edible gelatine. Strict rules apply to both. The authorities responsible for the safety of medicines examines the origin of the raw materials; the selection process of the raw materials and the manufacturing process and specifically approves the individual types of gelatin produced by each manufacturer.
Gelatine can be partially replaced – i.e. its individual properties – but not its multi-functionality, which leads to major changes in the product properties. Only a few products are as diverse as gelatine. The list of its properties is long meaning that it is used in many sectors. Gelatine the foodstuff binds, gels and stabilizes. It can turn liquid into a solid mass and then turn it back into a liquid when heated. It has a neutral taste. And it is healthy – for the joints, as well as for the skin, hair and nails. Furthermore, gelatine does not contain any fat, carbohydrates or cholesterol.
Certainly. Gelatine has always been a healthy and safe foodstuff. On the basis of international research results the World Health Organization (WHO) and the European Commission for Health and Consumer Protection have confirmed that Gelatine is safe.
No, Gelatine sticks have no relation whatsoever to the Gelatine manufactured for Food, Pharmaceutical or Photographic industries. In fact it is a misnomer, especially, in India that Gelatine sticks have been associated with Gelatine which is used by Food, Pharmaceutical and Photographic industries.