Gelatine is produced from renewable natural raw material, not from genetically modified materials, and is not chemically modified. Gelatine is obtained by partial hydrolysis (this is a controlled degradation of the molecular chain) of the structural macro-protein collagen, which occurs in the skin and bone of animals. During this process, collagen - which is insoluble in water - is transformed into gelatine, which is soluble in warm water.
Gelatine contains nine of the ten essential amino acids and therefore has a substantial nutritional value. Amino acids are vital for life. In nature, amino acids are linked together in lengthy and complex polypeptides or proteins. The pattern of the amino acids, the length of the molecular chain and the type of side chains determine the characteristics of the resulting proteins. Many amino acids are produced by the body. Ten amino acids can be absorbed only via foodstuffs. These are the essential amino acids, as they are termed.
Gelatine improves the overall quality of finished products : The physical properties of Gelatine is its ability to gel, reverse gel, to create foam, film and emulsion, to bind, stabilise and thicken are unique. It can be tailor-made in particle size, gel strength, viscosity.