Gelatine is a natural and healthy foodstuff with a long tradition. The pure protein offers a large number of as yet unbeaten advantages and plays a major role in the modern food industry. Gelatine is suitable for gelling, thickening and stabilizing dishes and gives them their creamy consistency.
But that’s not all. Gelatine is a real all-rounder and is used in the most varied sectors of industry for the most diverse products. In particular, gelatine is indispensable for the pharmaceuticals and photographic industries.
Gelatine is worldwide the most used hydrocolloid due to its unique properties. In comparison to gelatine, carrageen forms a brittle, barely elastic gel. Pectin gels have no elastic properties at all. Alginates form clear, elastic gels, but their melting point is much higher than that of gelatine.