Gelatin - Wikipedia, the free encyclopedia


** Gelatin **

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For the dessert food, see Gelatin dessert.
'Sheet' or 'leaf' gelatin for cooking

*Gelatin* (or *gelatine*, from Latin: gelatus = stiff, frozen) is a
translucent, colorless, brittle (when dry), flavorless solid substance,
derived from collagen obtained from various animal by-products. It is
commonly used as a gelling agent in food, pharmaceuticals, photography, and
cosmetic manufacturing. Substances containing gelatin or functioning in a
similar way are called /gelatinous/. Gelatin is an irreversibly hydrolysed
form of collagen, and is classified as a foodstuff. It is found in most
gummy candies as well as other products such as marshmallows, gelatin
dessert, and some ice cream, dip and yogurt. Household gelatin comes in the
form of sheets, granules, or powder. Instant types can be added to the food
as they are; others need to be soaked in water beforehand.

Gelatin is classed as a food in its own right and not subject to the food
additives legislation in Europe. Gelatin has its own E number: 441.^[1]


· 1 Composition and properties
· 2 Production

· 2.1 Pretreatments
· 2.2 Extraction
· 2.3 Recovery

· 3 Uses

· 3.1 Technical uses
· 3.2 Other uses

· 4 Religion and gelatin substitutes
· 5 Medical and nutritional properties
· 6 Safety concerns
· 7 References

*Composition and properties[edit]*

Gelatin is a mixture of peptides and proteins produced by partial
hydrolysis of collagen extracted from the skin, boiled crushed horn, hoof
and bones, connective tissues, organs and some intestines of animals such
as domesticated cattle, chicken, pigs, and horses. Food-grade gelatin is
produced mainly from two raw materials, beef skin and pig hide. [nb: the
chart below says the inverse]. Photographic


how is gelatin made

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