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Protein, carbohydrates, fibre, polyunsaturated fatty acids and vitamins are important components of the diet. Gelatine is a pure protein obtained from raw materials containing collagen. Hardly any other food combines as many positive properties as gelatine. Because of its special features this foodstuff occupies a very prominent position in nutrition.
Why? Gelatine is a high-quality source of protein and is also free of cholesterol and sugar. It contains practically no fat. Gelatine is easy to digest, is completely broken down by the human organism and has more or less no potential for causing allergies.
Gelatine is indispensable in calorie-conscious diets
Gelatine is used in food production to enrich protein, reduce carbohydrates and as a carrier for vitamins.
Many meat and sausage products, as well as ready meals, have very high concentrations of salt. Thanks to the use of gelatine hydrolysate, the proportion of table salt can be greatly reduced without making any compromises in flavour.
Gelatine can also play an important role in weight loss. Due to its ability to gel it can partially replace the high fat content in many products. The development of many of the low-fat products, such as half-fat margarine, fat-reduced cheese and yoghurt varieties, which can be found on the shelves labelled light products would not be possible without gelatine.
Delicious reduced calorie dishes can also be prepared at home with gelatine. They are low in fat, but still have the full flavour.
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