Gelatine
- is a pure collagen protein
- is a high-quality, natural and neutral-tasting foodstuff
- 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 or powder gelatines are soluble in cold water. They were specially developed to control the temperature of gelatine, thus stopping it melting when heated 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 includes drinking gelatines, which are available inhealth food stores.
Main Uses of Gelatine
Food industry:
Gelatine is an ingredient in many foods, for example fruit gums, jelly babies, yoghurts, and sausages. It gives many desserts their unique, creamy consistency adding to their enjoyment.
Pharmaceutical industry:
Gelatine is used for the manufacture of hard and soft gel capsules and to bind tablets and dragees. It coats medicines and thus giving them protection. Gelatine is also needed for vitamin enhancement and blood transfusions.
Photographic industry:
Without photographic gelatine there would be no black and white or colour films.
High-Quality
Raw Materials
80 per cent of the edible gelatine produced in Europe is pure pig-skin gelatine. 20 per cent comes from cattle hide split. This is the thin layer between the upper skin and the subcutaneous layer, which contains collagen. It is used for special products.
The raw materials used in gelatine production derive from licensed slaughterhouses. All animals are examined by a vet. BSE tests are carried out on all cattle that are older than 30 months. To date during these tests in cattle bones no BSE has been detected.
European Legislation for Gelatine Production
All stages of the gelatine production, from selection of the raw materials to delivery of the end product are regulated by European legislation. Hence all raw materials are subject to comprehensive and stringent controls with respect to safety and origin.
Production
Gelatine is produced in highly technological industrial installations in a very complex procedure involving several stages. The raw material of gelatine is the connective tissue of pigs, cattle, poultry and fish. The collagen protein is extracted from pig hide, calf and cattle split and bones and processed to gelatine. The end product, is a pure, high-grade protein.
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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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