Gelatine
- is a high-quality, natural and neutral-tasting foodstuff
- is a pure collagen protein
- does not contain any fats or carbohydrates
- is free of preservatives and other additives
- contains practically no cholesterol and no allergens.
Leaf Gelatine
Special form of edible gelatine. It is especially easy to dose and is therefore mainly used in the household.
Instant Gelatine
Instant gelatines are soluble in cold water. They were specially developed to prevent the heating of the gelatine that is needed to dissolve it, for example to stabilise gateaux and desserts.
Gelatine Hydrolysate
Gelatine hydrolysates are non-gelling gelatines and are also soluble in cold water. This form of gelatine in-cludes drinking gelatines, which are available in pharmacies and health food stores.
Main Uses of Gelatine
Food industry:
Gelatine is an ingredient in many foods, for example fruit gums, gummi bears, yoghurts, aspics and sausages. It gives many desserts their unique, creamy consistency and increase the enjoyment of dairy products.
Pharmaceuticals industry:
Here, gelatine is used for the manufacture of hard and soft gel capsules and to bind tablets and dragees. It coats medicines and thus protects them from harmful influences.Gelatine is needed for vitamin enhancement and blood replacements.
Photographic industry:
Without photographic gelatine there would still not be any black and white or colour films.
Raw Materials
80 per cent of the edible gelatine produced in Europe is pure pig-skin gelatine. 15 per cent comes from cattle hide split. This is the thin layer contain-ing collagen between the upper skin and the subcutaneous layer. The remaining 5 per cent comes from pig and cattle bones, poultry and fish.
Production
Gelatine is produced in highly technological indus-trial installations in a complex procedure involving several stages and punctuated with numerous controls. The raw materials are pretreated before the gelatine is extracted. Several steps follow this extraction – filtration, concentration, drying and sterilisation - to obtain a final product of optimum quality.
Gelatine Market
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Gelatine World Market 2005 |
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Production in metric tons |
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Per cent by raw materials |
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Pig Skin |
136,600 |
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Bovine Hides |
84,600 |
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Bones |
81,600 |
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Other |
4,000 |
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Total |
306,800 |
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Production in metric tons |
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Per cent by European countries |
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Belgium |
21,100 |
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France |
28,200 |
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Germany |
30,700 |
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Italy |
7,800 |
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Spain |
9,500 |
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Sweden |
11,400 |
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The Netherlands |
4,700 |
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United Kingdom |
5,400 |
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Poland |
300 |
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Slovakia |
2,300 |
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Total |
121,400 |
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