WHAT IS GELATINE?

Gelatine is a pure protein derived from hydrolysis of collagen inside bovine hides and/or bones. It consists of 85-90 % protein, 10-12% water and 2-3% mineral and has a nutritional value of approximately 350-400 kcal in 100 grams.

As gelatine is a pure protein, it is not considered as a food additive in European Union Food Safety Codex and Turkish Food Codex, and therefore, it has not been labeled with E code, which is assigned to food additives.

There are ten amino-acids that a human body cannot produce itself and needs to get from its nutrimens. Gelatine contains all nine of those ten essential amino acids with the exception of tryptophan. In addition, gelatine ensures a balanced nutrition and it is cholesterol-free.

The most distinguishing property of gelatine is its thermo-reversibility. When a gelatine formulation is heated it liquefies and then gels when it is cooled down. This process is quickly achieved and can be repeated without any major changes to the quality.