The most commonly used hydrocolloid in the world

Due to its unique properties, gelatine is one of the two most commonly used hydrocolloids in the world. The term hydrocolloid encompasses a large group of polysaccharides and proteins that go into solution in water as colloids and demonstrate a high propensity for forming gels. Other hydrocolloids are starch, pectin, carrageenans and alginate. Gelatine’s versatility becomes apparent in a direct comparison.

Market share of the most important hydrocolloids for food applications (value).
Gelatine Starches and Modified Starches
is a foodstuff, does not have an E number modified starches have E numbers
consistency and purity are natural properties of gelatine do not produce comparable consistency and purity
the properties are formed naturally have to be chemically modified to obtain many of the properties of gelatine
is a natural product and does not require any chemical modification modifications are achieved through chemical treatment
can be declared GMO free may have been made using genetically modified plants
know-how about gelatine and its metabolism has been developed over many years there are no conclusive findings on the metabolism of genetically modified starches
has the GRAS status , does not underlie any restrictions as regards its consumption there is a recommended daily allowance for modified starches that should not be exceeded
can be consumed daily without reservations about its health effects how the daily consumption of modified starches influences health has yet to be determined
the substitution of gelatine by starch is not recommended because it means total change of recipe as the formulation must be significantly reworked. The quantities of needed starch will also increase compared to gelatine. As consequence the mouthfeel will become less good
is versatile in its applications: gels, thickens, binds with water, emulsifies, foams, forms layers do not have any of the above-mentioned functions when taken by themselves, have to be combined with other substances to achieve similar results
is a foodstuff, does not have an E number have E numbers, are therefore designated as additives
forms a thermoreversible gel that melts at body temperature, ensures an excellent mouthfeel and an intense taste experience not all have these properties
is available in various gel strengths and grain sizes, can be manufactured according to individual application specifications usually not available in a range of gel strengths, changes in gel strength can be achieved by blending with sugar or salts
particle size can be adjusted to meet production needs to achieve easy solubility solubility can sometimes only be achieved by blending with other ingredients and/or through higher temperatures or under application of force
is complete and easy to digest other hydrocolloids do not have the same advantage
is easy to use, gels within the normal pH range of most foodstuffs and does not require the addition of salts, sugar or acids to gel often form a gel only after the addition of salts, fatty acids or sugar