In the wake of the BSE crisis a broad range of so-called “gelatine replacers” with a vegetable basis were marketed aggressively. Although the BSE-safety of gelatine has been proven by international studies and experts, various thickening and gelling agents are still part of the public discussion as “gelatine replacers”.

Gelling, Thickening and Stabilising
Gelatine belongs to the large group of hydrocolloids. These are substances that are made of vegetable or animal proteins or complex sugars. They have the capacity to swell or bind water. Hydrocolloids are used to thicken, gel and stabilise food. Not every hydrocolloid combines all of these properties, but gelatine does. In addition to gelatine, an animal protein, there are vegetable hydrocolloids such as pectin, carrageen, agar-agar, alginates, xanthan gum, guar, starch and cellulose.

A distinction is made between two different gelling types of hydrocolloids. Thermo-reversible gels are formed by cooling a warm solution. The gel can be melted again at any time. The other group of hydrocolloids are soluble in cold or hot water and need the addition of salts or acids to form a gel. However, these gels cannot be melted again.

Gelatine is Unique
Gelatine is a thermo-reversible hydrocolloid. It melts at body temperature and this property is unique among the hydrocolloids. Foods using gelatine therefore melt in the mouth and generate that unique “great mouth feel” and an intensive flavour. That “great mouth feel“ is decisive for many consumers in their decisions about what to buy.

Moreover, gelatine is the most versatile of the hydrocolloids in the modern food industry. Gelatine is suitable for gelling, thickening, binding water, foaming and stabilising and it is highly elastic.
Gelatine is obtained from sustainable, renewable materials – from demonstrably healthy animals that have been approved for human consumption. It is a foodstuff without additives or E numbers and does not contain any genetically or chemically modified raw materials.

A Comparison of Selected “Replacers”
In comparison to gelatine carrageen forms a brittle, barely elastic gel. Pectin gels have no elastic properties at all and are not stable as a result. Alginates form clear, elastic gels, but their melting point is much higher than that of gelatine. The resultant lower release of flavours leads to a completely different, reduced flavour profile. Starches and modified starches can lead to unpleasant textures due to the large quantities needed.

Many “gelatine replacers” need a much more complicated food production process and are thus more expensive. And with a comparatively poorer product quality.

The Advantages at a Glance

Gelatine	"Gelatine Replacers"
Gelatine is multi-functional: gelling, thickening, water-binding, emulsifying, foaming, film forming ...	No other single hydrocolloid offers the same combination of functionalities.
Gelatine forms a thermoreversible gel which melts at around body temperature resulting in excellent mouthfeel as well as intensive flavour and aroma release.	Other hydrocolloids do not have this property.
Gelatine is available in different gel strengths and particle sizes and can be tailor-made for specific applications.	Generally, other hydrocolloids do not cover a range of gel strengths – modification of jelly strength is therefore achieved by blending with other ingredients such as sugars and salts.
Particle size can be adapted to production needs to achieve easy solubility.	Solubility can only be achieved by blending with other ingredients and/or at a higher temperature or by applying sheer force.
Gelatine is fully and easily digestible.	Some hydrocolloids prevent the uptake of trace elements.
Gelatine is easy to use - it gels within the normal pH range of most foods and does not require the addition of salts or sugars to set.	Often the addition of salts, food acids or sugars are necessary to form a gel.
Gelatine	Starches and Modified Starches
Gelatine is a food.	Modified starches have E numbers.
Texture and clarity are natural properties of gelatine.	Starches and modified starches do not create comparable texture and clarity.
Gelatine´s properties arise naturally.	Starch has to be modified to obtain some of the properties of gelatine.
Gelatine requires no chemical modification.	Modifications are done chemically.
Gelatine can be declared GMO-free.	Starches can be obtained from genetically modified plants.
There is longstanding knowledge of gelatine and its metabolism is well-known.	The metabolism of chemically modified starches is not so well-known.
Gelatine has no limit of intake.	Modified starches have an ADI which indicates there is a limit for ingestion.
Gelatine can be consumed daily without health concerns.	The effect on health of the daily consumption of modified hydrocolloids is unknown.