In What Forms is Edible Gelatine Available?
One form of gelatine is leaf gelatine. Cut into rectangles with a pattern resulting from the manufacturing process and elastic in its movements, at first glance it looks more like a work of art. Leaf gelatine can be portioned especially well and easily and is used mostly in the household, catering, bakeries and butchers.
Like all gelatines, gelatine hydrolysates are pure collagen proteins, but do not have any gelling strength. They are especially soluble, even in cold liquids. They act as a source of protein, a carrier, a means of reducing common salt and enhancing flavour, a means of clarifying drinks as well as collagen protein in dietetic nutrition. Drinkable gelatine is available in pharmacies and health food stores.
Instant gelatines are also soluble in cold water. They were specially developed to prevent the heating of the gelatine that is needed to dissolve it. It is often used to stabilise foodstuffs such as gateaux, desserts and other sweet and cold dishes.

Why is Gelatine Needed?
The food industry uses gelatine in numerous products. Here are a few examples: Gelatine gives fruit gums their elasticity and the desired chewy consistency. It stabilises the butter cream in gateaux. Yoghurts and curd cheese dishes owe their creaminess to gelatine. And its gelling property makes it possible to prepare visually attractive aspics and brawn. Gelatine also plays an important role in low-calorie diets. It can bind water and is therefore indispensable for the manufacture of light products.
The pharmaceuticals industry is another sector that uses the extraordinary properties of gelatine. Gelatine capsules protect the active agents and vitamins from the air, light and moisture and prevent annoying odour and taste sensations.
In addition to edible and pharmaceutical gelatine there is also technical gelatine. It is used by the photographic industry and in printing shops.

Why is Gelatine so Healthy?
The natural protein gelatine contains the important amino acids glycine and proline in a concentration that is around 10 to 20 times higher than in other proteins. These amino acids perform an important function for building up connective tissue. An insufficient supply of these amino acids can make itself known in the form of painful joints as well as brittle fingernails and hair. International studies confirm that gelatine has a preventive and regenerative effect on the skeleton and locomotor system – especially bones, cartilage, tendons and ligaments.

From What is Edible Gelatine Manufactured?
At least 60 per cent of the edible gelatine used in Europe is manufactured from pig skin. A maximum of 40 per cent of the raw materials come from cattle. This is mainly cattle split (the middle layer of the skin). Cattle and pig bones are used to manufacture the remaining edible gelatine.
The raw materials come only from slaughtered animals that have been approved fit for human consumption. They have the quality of meat products used in cuisine. After all gelatine is a foodstuff.

How is Gelatine Manufactured?
The manufacturing process is broken down into several complex stages from the extraction of gelatine from the collagen containing raw materials, filtration, to the final sterilisation at 140°C. The combination of the individual manufacturing stages makes gelatine a healthy and safe product.

Is Pharmaceutical Gelatine Produced Differently from Edible Gelatine?
Pharmaceutical gelatine is manufactured in exactly the same way as edible gelatine. Strict rules apply to both. Moreover, the authorities responsible for the safety of medicines have also examined the origin of the raw materials, the selection of the raw materials and the manufacturing processes and specifically approved the individual types of gelatine from each manufacturer.

Can Gelatine be Replaced?
Gelatine can be partially replaced – i.e. its individual properties – but not its multi-functionality, which leads to major changes in the product properties.
Only a few products are as diverse as gelatine. The list of its properties is long meaning that it is used in many sectors. Gelatine the foodstuff binds, gels and stablises. It can turn liquid into a solid mass and then turn it back into a liquid when heated. It has a neutral taste. And it is healthy – for the joints, as well as for the skin, hair and nails. Furthermore, gelatine does not contain any fat, carbohydrates or cholesterol. And unlike soya, egg protein or milk protein it only has a low potential for causing allergies.

Can I Eat Food Containing Gelatine Without Any Reservations, e.g. Gateaux or Patés?
Certainly. Gelatine has always been a healthy and safe foodstuff. However, since BSE some consumers have been sceptical about gelatine. Although this is understandable, it is without foundation. With regard to its safety, especially with respect to BSE, gelatine is certainly the best-studied foodstuff. On the basis of international research results the World Health Organisation (WHO) and the European Commission for Health and Consumer Protection have confirmed that gelatine is safe.

Who are GME?
All of the major European gelatine manufacturers are organised in GME, they account for around 45 per cent of worldwide gelatine production. GME was founded in 1974 as an interface between its members and the European decision-makers. It is based in Brussels. In its working committees, GME constantly pursues its core task of ensuring consistently high gelatine quality for customers and consumers.