What is gelatin? Back to the basics

Gelatin is pure protein and a natural foodstuff. It’s made from the skins of pigs and cows or from demineralized animal bones – all of which are approved for human consumption by the veterinary authorities. They contain the collagen protein that we use to manufacture gelatin.

Collagen is the most important scleroprotein in the bodies of humans and animals. The basic unit comprises a protein chain of about 1050 amino acids. These intertwine in groups of three to form triple helix structures. Cross-linking between many of these triple helices produces collagen fibrils that have a three-dimensional network structure. And it’s these structures that form the connective tissue in skin and bone.

The amino acid composition of collagen is atypical for proteins, particularly with respect to its high hydroxyproline content. The most common motifs in the amino acid sequence of collagen are glycine-proline-X and glycine-X-hydroxyproline, where X is any amino acid other than glycine, proline or hydroxyproline.

01.

Gelatin-Raw Materials

It's made from skins of pigs and cows or from demineralized animal bones.

02.

Collagen Importance

Collagen is the most important scleroprotein in the bodies of humans and animals

03.

Amino Acids

The amino acid composition of collagen is atypical for proteins, particularly with respect to its high hydroxyproline content.

Gelatin is SUSTAINABLE as it is derived from by-products of the meat industry.

Kubon experts will help you to find the most suitable type of gelatine for your specific product or requirement.

 

  • Cause ZERO waste
  • NO environmental damage
  • Meat industry more SUSTAINABLE
  • Production requires LESS energy and raw materials项
  • ONLY GMO-FREE
  • 100% natural raw materials
  • Environmental friendly extraction process

NATURAL INGREDIENT WITH OUTSTANDING FUNCTIONAL PROPERTIES

Gelatine has various outstanding technological functionalities that can be divided into visco-elastic and interfacial properties. 

Gelatine is a multifunctional hydrocolloid with unique properties. Owing to its visco-elastic properties, gelatine has excellent water binding properties, cohesiveness, solubility, viscosity and gel formation ability. Its interfacial properties make it an excellent emulsifying, whipping and foaming agent. This makes gelatine a multifunctional yet natural ingredient that can easily replace many other technical ingredients. As it is derived from exclusively natural sources, it contributes to clean label products.

  • Metal Roofing
  • WATER BINDING CAPACITIES
  • ADHESIVE CHARACTERISTICS
  • IDEAL COLLOIDAL SOLUTIONS
  • GEL FORMATION AND VISCOSITY
  • STABILIZING: ALWAYS IN GOOD SHAPE
  • STABLE FOAMS
  • FAT REPLACEMENT
  • PREVENTING SYNERESIS
  • CONTROLLED CRYSTALLIZATION
  • STABLE OIL-IN-WATER EMULSIONS

Key Gelatin Properties

TAILORED TEXTURES​
With gelatin, unique and tailored textures can be created. Just think of those clear gummy candies made from gelatin: the gum-like elastic texture, its characteristic bite and that typical melting behavior can only be achieved with gelatin. Foamed textures can also be formed with Gelatin: marshmallows and chewy candies just wouldn’t be possible without it. Even in fat-reduced products and spreadable sausages, gelatin can create a smooth, creamy texture and a rich mouthfeel. In dairy products, gelatin enables a variety of consistencies to be created – from creamy to firm – and, at the same time, prevents syneresis. In cakes and pastries, powdered gelatin and leaf gelatin are used to texturize fillings. It creates a wonderfully creamy mouthfeel and also improves the stability and sliceability of whipped fillings.
STABILIZING​
Creams and toppings can be stabilized with gelatin – a property that is also important in combination with other functionalities, such as foam forming or emulsifying. When it comes to cheese spreads or to creamy desserts, fillings or toppings, the required firmness can be adjusted with gelatin. With a higher level of firmness, they maintain their smooth and sharp contours and stay easy to slice, which is important when you think of beautiful pastries or cake fillings.
PREVENTING SYNERESIS
A well-known problem in yogurts and other dairy products is syneresis. This chemical or physical effect occurs during the storage of two-phase systems and can lead to compromised quality: the unsightly release of water caused by phase separation. In yogurt, it’s the whey separating from the yogurt curds. By lowering the interfacial tension and, at the same time, binding and thus immobilizing the water, gelatin emulsifies and stabilizes the compounds, prevents syneresis and ensures an appealing end product during the entire storage period.
ADHESIVE CHARACTERISTICS
The adhesive characteristics of gelatin are probably its most well known property: it’s been used as a glue for 8000 years. Today, it still is used in many technical applications, but also in the food industry. For example, cereal bars with low water content are made with gelatin hydrolysate as binding (adhesion and cohesion) agent. Gelatin solutions are capable of fully covering the surface contours of the particles to be affixed to each other and, as a result, adhesion forces are built up. Once the gelatin solution has been evenly distributed over the surfaces to be joined, it starts to gel on cooling.

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