Gelatin

What is Gelatin and Its Applications

Gelatin is a natural protein obtained from the skin, bones, and connective tissues of animals. It is derived by hydrolyzing collagen and holds a significant position in many industries, particularly the food sector. Gelatin consists of 88% protein, 10% water. With its high nutritional value, gelatin provides approximately 350-400 kcal of energy per 100 grams. As a natural protein, it is not classified as an additive under both the European Union Food Code and the Turkish Food Code. Therefore gelatin is considered a natural and healthy product and has not been assigned an E-number like other food additives.

Gelatin contains nine of the ten essential amino acids that are required by the human body except for tryptophan. These amino acids cannot be synthesized by the body and must be obtained regularly from dietary sources. This feature makes gelatin a valuable contributor to a balanced diet. Furthermore gelatin is cholesterol-free providing an additional advantage for a healthy diet.

Properties and Functions of Gelatin

Gelatin has versatile properties that allow it to perform a variety of functions. In the food industry, gelatin is commonly used for thickening, gelling, clarification, stabilization, foaming, emulsification and film formation. Its ability to form a gel when cooled and return to a liquid state when heated (thermo-reversible gelling) makes it a unique ingredient. This process can be repeated multiple times without significant changes in quality.

One of gelatin's most notable properties is its role as a gelling agent. It enhances the texture of products such as jelly desserts, candies, meats and meat sauces. Additionally its foaming and stabilizing capabilities help increase the volume and improve the texture of products like candies, ice creams, frozen desserts, and other aerated foods.

Applications of Gelatin

Gelatin is widely used in the food industry due to its multifunctionality. It serves as an essential component in various product categories:

Gelling Agent: Provides texture in jelly desserts, candies, meats, and meat sauces.
Structure Provider: Improves the texture of Turkish delight, nougat, creams, soufflés, and baked goods.
Binding Agent: Acts as a binder in rolled meats, canned meats, candies, cheeses, and dairy products.
Colloidal Protector: Preserves the structure of candies, ice creams, and iced products.
Clarifying Agent: Effective in the clarification of fruit juices.
Film Former: Creates protective coatings on fruits and meats.
Thickener: Used in powdered drinks, broths, sauces, soups, puddings, jellies, syrups, and dairy products.
Processing Aid: Helps in the microencapsulation of flavorings, oils, vitamins, and colorants.
Emulsifier: Aids in the emulsification of soups, sauces, flavorings, meat products, creams, and dairy products.
Stabilizer: Acts as a stabilizer in cream cheeses, chocolate milk, yogurt, iced products, creams, and frozen desserts.
Adhesion Agent: Serves as an adhesive in candies and meat products.
Foaming Agent: Provides foaming in candies, creams, and ice creams, increasing volume.
Crystallization Regulator: Regulates crystallization in ice creams, iced products, and frozen desserts.

Gelatin’s Role in Industrial Production and Health

Beyond the food sector, gelatin is extensively used in the pharmaceutical and cosmetic industries. It is primarily employed in the production of capsules, where it acts as a protective coating for active ingredients in medications. In cosmetics, gelatin is used for its moisturizing properties and its ability to strengthen skin structure.

In conclusion, gelatin is a primary indredient ingredient across various industries due to its natural origin, nutritional value, and wide range of applications. Its functionality and health benefits play a vital role in producing balanced and high-quality products.