Gelatine (inci)

Gelatin (from Latin gelare = to solidify), also known as gelatine, is a purified peptide mixture obtained by hydrolysis of the collagen contained in bones, connective tissue, skin, cartilage and tendons of pigs and cattle. Hydrolysis breaks down the peptide bonds of the collagen. This makes the primarily water-insoluble collagen water-soluble and extractable.

Fish gelatine is produced from the collagen of fish skins. Fish gelatine thus complies with the Jewish and Islamic dietary laws.

Depending on the digestion process, the type B (basic - pH value 5.0-7.0) obtained in an alkaline digestion process (treatment with milk of lime) is

and

type A (acid-ph value 3,8-6,0) obtained by an acid digestion process (using sulphuric or hydrochloric acid).

After the digestion process, the now water-soluble collagen is extracted with warm water. The gelling power of a gel (measured by Bloom value) depends on the water temperature.

Cosmetic: Gelatine is colourless, odourless and tasteless. Gelatine is used in cosmetic formulations. It can absorb up to 27 times its own weight in water and acts as a viscosity regulator (increases or decreases the viscosity of cosmetic products). It also forms a film on skin, hair or nails when applied.

Food technology: Gelatine is used in half-fat and light products such as half-fat margarine, half-fat butter and low-fat cheeses, as well as a gelling agent for the production of jelly babies, wine gums, soft caramels, marshmallows, liquorice, etc.

Pharmaceutical: Gelatine is processed in hard and soft capsules of pharmaceuticals.