Gelatin

Gelatin is a colorless, flavorless protein derived from collagen, the main structural protein in animal connective tissues. It is produced by controlled hydrolysis of collagen from sources such as cattle and pig skin, bones, and tendons, after pretreatment with acid or alkali, extraction with hot water, filtration, purification, and drying. The resulting material is typically sold as powder or sheets and is used as a gelling agent, thickener, and stabilizer in food, pharmaceuticals, cosmetics, and some industrial applications.

Chemically, gelatin is a heterogeneous mixture of peptides and proteins. Its gelling behavior arises from partial renaturation of collagen’s triple-helix segments when dissolved gelatin is cooled in water. Gelatin forms heat-reversible gels; gel strength depends on bloom rating, commonly ranging from about 80 to 300. It dissolves in hot water and sets as it cools, with the setting point influenced by concentration and bloom.

Applications are broad. In the food industry, gelatin provides structure to jellies, gummy candies, marshmallows, yogurt, and dessert fillings, and acts as a stabilizer in dairy and meat products. In pharmaceuticals, it is used to make hard and soft capsule shells. Gelatin has historical use in photographic film emulsions and remains present in some cosmetics and personal care products.

Dietary and regulatory notes: gelatin is generally recognized as safe by many food authorities, but being animal-derived raises dietary considerations for vegetarians, vegans, and certain religious groups. Alternatives such as agar, carrageenan, and pectin are used where appropriate. Storage should be in a cool, dry place to prevent moisture uptake.