Naturell AB

Gelatin is almost colorless, odorless and tasteless. It is highly soluble in water. In the dry state, beef gelatin can be in the form of powder, sheets or flakes; in the wet state it has a rubbery consistency. It is known for its ability to gel and viscosity. It can also be used as an emulsifier and thickener. Gelatin also affects the proper functioning of bones and joints.

Gelatin is a natural, soluble protein obtained by partial hydrolysis of Collagen from animal or fish bones, skin, and tendons. The hydrolysis process allows the bonds between individual collagen molecules to be broken. The molecules are isolated using hot water or acids and then Gelatin is filtered, sterilized and dried. The final product consists of glycine, proline and hydroxyproline. There are two basic types of Gelatin: food-grade gelatin, which is thermally soluble in water and available in three forms, and Hydrolyzed Collagen, which is soluble only in cold water, does not gel, and is available in powder form. Gelatin as a food additive has the symbol E441.