Gélatine

Gélatine is a protein derived from collagen, typically sourced from animal connective tissues such as skin, bones, and cartilage. It is a translucent, colorless, flavorless substance that is soluble in hot water and forms a gel upon cooling. This gelling property makes it a widely used ingredient in food preparation, particularly in desserts like Jell-O, gummies, and mousses, as well as in dairy products and processed meats. Beyond its culinary applications, gélatine also finds use in pharmaceuticals as a capsule material for medicines and supplements. It can also be used in photography for photographic emulsions and in various industrial applications. The production process generally involves boiling animal parts to extract collagen, which is then purified, dried, and processed into sheets, granules, or powders. Gélatine is a rich source of amino acids, though its nutritional profile is not considered complete due to a lack of certain essential amino acids. It is often chosen for its functional properties rather than its nutritional value.