Gelatine

Gelatine. It appears as a transparent, colorless, or slightly yellowish, fine, almost tasteless material obtained from the connective tissue collagen of animals. Soluble gelatin consists of polypeptides made from collagen. Gelatin acts as a food component. During collagen hydrolysis, collagen breaks down and forms polypeptides that dissolve well in water, creating a mixture. Gelatin polypeptides consist almost exclusively of non-essential amino acids, which the human body produces. Therefore, this food material cannot replace complete proteins or other products containing essential amino acids.

Manufacturers use gelatin to make capsules for medicines and other preparations, as gelatin capsules are easy to swallow. For cosmetic purposes, a gelatin alternative called hydrolyzed collagen or hydrolysate can be used, which does not contain tremors. The food industry values gelatin as an emulsifier and stabilizer. Gelatin base is often included in jellies, candies, ice creams, yogurts, and cottage cheese desserts, as well as low-fat products. Additionally, juice and vinegar producers use gelatin to clarify their products.

Source | Glossary of Most Commonly Used Biomedical Terms and Concepts | Lithuanian University of Health Sciences | Academician Professor Antanas Praškevičius, Professor Laima Ivanovienė