gelatiin

Gelatiin is a translucent, colorless, brittle, odorless, and flavorless solid substance, derived from collagen obtained from the various bodily tissues of animals, most commonly cattle and pigs. It is produced by the partial hydrolysis of collagen. Gelatiin is a protein that is naturally found in the connective tissues of animals, such as bones, skin, and cartilage. When these tissues are heated in water, the collagen breaks down into gelatin.

Gelatiin is widely used in the food industry as a gelling agent, thickener, and stabilizer. It is a key ingredient in desserts like jelly, pudding, mousse, and marshmallows. It is also used in confectionery, such as gummy candies and chewable vitamins. In pharmaceuticals, gelatin is used to make the outer shells of capsules and tablets. It also finds applications in photography, in the production of photographic film, and in cosmetic products as a moisturizing agent.

The properties of gelatiin can be modified depending on the source and processing methods. Different types of gelatin have varying gel strengths, viscosities, and melting points, which are important for specific applications. It is important to note that gelatin is not suitable for vegetarian or vegan diets due to its animal origin. Alternatives such as agar-agar, pectin, and carrageenan are available for those seeking plant-based gelling agents.