Gelatine

Gelatine, or gelatin, is a protein derived from collagen through hydrolysis of animal connective tissues, such as skin, bones, and cartilage. It is commonly sourced from cattle, pigs, and occasionally fish, and is produced in two main forms: powder and sheets (leaves). Gelatine dissolves in hot liquid and forms a gel as it cools; the resulting gel melts again at about body temperature, giving a smooth, melt-in-the-mouth texture. The gel strength is measured by bloom value, with higher numbers indicating firmer gels.

Production involves extracting collagen from animal by-products, treating it with heat and water, filtering and purifying the solution, then drying it to produce powder or forming it into sheets. The final product is soluble in warm liquids and requires careful temperature control to achieve the desired gel.

Common uses include as a gelling and stabilizing agent in foods such as jellies, desserts, marshmallows, yogurts, and gummy candies, as well as in wine and juice clarification. In the pharmaceutical industry, it is widely used to make capsule shells and as a stabilizer. Gelatine has also been used in photography and cosmetics, though many of these applications have shifted to alternative materials.

Safety and regulation vary by jurisdiction. Gelatine is generally recognized as safe for consumption, but because it is animal-derived, it is not suitable for vegetarians or many religious diets unless sourced from permitted animals. Plant-based alternatives such as agar, carrageenan, pectin, or konjac exist for those seeking non-animal gelling agents. Storage should be in a cool, dry place to prevent moisture uptake.