Gelatiini

Gelatiini, or gelatin, is a water-soluble protein produced by partially hydrolyzing collagen, the main structural protein in animal connective tissue. It is obtained from collagen-rich materials such as skin, bones, and connective tissue of cattle, pigs, or fish, and is processed to yield a bland, odorless, tasteless gelling agent. Gelatiini is widely used in food, pharmaceuticals, cosmetics, and some industrial applications.

Chemically, gelatin is a mixture of peptides and proteins derived from collagen. There are two common food-grade types: Type A, produced from acid-treated collagen, and Type B, from alkaline-treated collagen. Gelatin’s gel strength is measured by the Bloom value, with higher bloom indicating firmer gels. Food-grade gelatins typically range from about 80 to 300 Bloom, depending on source and processing.

In the kitchen, gelatin dissolves in warm or hot water and forms a gel when cooled, a property known as thermoreversible gelation. The gel melts again around body temperature, typically between 25 and 35°C, depending on bloom and formulation. Additives such as sugar, acid, or salts can influence gel strength and texture, and the gelation process can be affected by pH and temperature conditions.

Gelatiini has a variety of uses: in confectionery for jelly desserts and gummy candies, in dairy products and mousses, and as a capsule material for pharmaceuticals. It is also used in cosmetics and, historically, in photographic emulsions. Because gelatin is animal-derived, it is not suitable for vegetarians or many religious dietary restrictions; some products are produced from compliant sources to meet halal or kosher requirements.

Alternatives for vegan or plant-based contexts include agar-agar, carrageenan, and pectin, which form gels with different properties and may require recipe adjustments.