meet
Our Products
The ingredient gelatin is a type of protein produced through the partial hydrolysis of native collagen, where at the end of the production process a light yellow powder is obtained.
As for its composition, the gelatin ingredient has from 84 to 90% of protein, 1 to 2% of mineral salts and 8 to 15% of water.
Applications and functions of the gelatin ingredient:
Gelatin is considered a versatile ingredient, as its multifunctional properties offer numerous possibilities for applications in the food industry.
Dessert
- Gelling Agent
Confectionery
- Acts as a stabilizer
- Promotes aeration
Dairy
- Acts as a stabilizer
- Promotes better texture
Beverages
- Promotes clarification
Meat Products
- Acts as an emulsifier
- Source of protein
Function of gelatin in pharmaceutical applications:
Application
Pharmaceutical
Products
Hard or soft capsules
Function
film forming
pharmaceutical
application of gelatin in capsules
The application of gelatin in hard or soft capsules has the function of forming envelopes, allowing the drug formulation to be inserted in powder, semi-solid or liquid form.
Among the characteristics of gelatin, the most important for capsule manufacturers are Bloom and viscosity.
