Gelatine has some quite remarkable powers. The most striking feature is certainly its gelling power, which makes it indispensable in the kitchen and in haute cuisine. How can you imagine going to cook without the gelling power of gelatine? If a fruit flan without gelatine is something one can scarcely imagine, gourmet chefs also place their faith in gelatine. And there are a number of reasons for this:

Gelatine – the multitalent in the kitchen

The most striking shapes can be achieved with one hundred per cent certainty with no other gelling agent. Why is that the case? Gelatine has properties like no other food, making it indispensable with many problematic cases in the kitchen and household. It can be used as a thickener, it assists the formation of emulsions and foam, forms gels, and binds water. It is these very characteristics that make it what it is: A multi-talent which lends foods outstanding shapes and stability.

Gelatine is neutral in taste and has no aroma. It is free of cholesterol and sugar, and has no fat. These are all properties which make it such a valuable ingredient in haute cuisine. Gelatine is used everywhere in haute cuisine as it never manipulates the taste of high-quality foods or allows food to become 'calorie bombs' packed full of unnecessary calories.

37 degrees centigrade – and the gelatine fun can begin

Great foods, great shapes thanks to gelatine! But gelatine can do a lot more. What makes it so popular with everybody is its unique ability to react to warmth. Gelatine melts at 37 degrees centigrade, at body temperature therefore, and becomes solid again when it cools. Thus foods with gelatine melt in the mouth, creating a unique mouth feel-ing and an intensive aroma.

In comparison with vegetable-based "substitute ingredients" such as alginates and pectin gels, gelatine performs a lot better. Although alginates form clear, elastic gels, they have melting points far higher than that of gelatine. Foods with alginates do not melt in the mouth therefore, and thus such foods lack the unique mouth feeling. The reduced release of aromas as a result of the higher melting point also diminishes the taste profile. Thus alginates do not have the same great consumption qualities as gelatine. Pectin gels possess no elastic properties and hence produce unstable shapes.

Foodstuffs industry inconceivable without gelatine

Gelatine has consumption qualities which benefit the modern food industry in the manufacture of sweets. Fruit gums, chewy sweets, liquorice and marshmallows simply taste so good because they melt so deliciously in the mouth and always have the right consistency: Never too hard and never too soft! Fruit gums are al dente and jellies wob-ble, making them popular with young and old. Gelatine also plays a key role in diary products. Yoghurts are loved by all for their creaminess and lightness, because they are so sticky and sweet, and quite simply melt in the mouth.

Has that whet your appetite? Then try out some of your own creations, naturally with gelatine.

Gelatine also strengthens the hair, lending it a silky, shiny gleam. Fingernails are also stronger thanks to gelatine. Experts recommend a daily intake of 10 grams of gelatine. Simply mixing it into cereal in the morning, into coffee, tea or cold drinks ensures the optimum supply of collagen protein. Forget expensive cosmetic surgery. With gelatine you can stay naturally attractive and beautiful – throughout your whole life.

Gelatine is available as a powder for mixed drinks from drugstores, the health food stores and chemists.

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