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Gelatin (known as fish glue in Hong Kong) is made from the proteins, also known as collagen, in the skin and bones of animals. The main component of gelatin is protein, with light yellow transparent, is a kind of odorless gelatin.

Classification

Gelatin is categorized according to different standards, the types are different, according to the different treatment methods can be divided into: acid glue, alkali glue, enzyme glue; according to the different quality can be divided into: high-grade gelatin, low-grade gelatin, bone glue. Commonly, it is divided into four categories according to different uses: edible gelatin, photo gelatin, pharmaceutical gelatin and industrial gelatin, which accounts for the edible gelatin and pharmaceutical gelatin.

Physiological role

Gelatin is made by steaming collagen, a protein found in the skin, hooves, connective tissue and bones of animals. The cooking process breaks down the bonds between the proteins, resulting in smaller, more bioavailable building blocks that your body can easily absorb.

Like collagen, gelatin is rich in beneficial amino acids, especially anti-aging superstars glycine and proline, which are lacking in the standard Western diet. These amino acids make gelatin particularly effective at healing skin, gut and joint damage. Since collagen and gelatin come from the same source, they share the same amino acid profile.

Applications

Gelatin is commonly used as a gelling agent in foods, medicines or cosmetics. Gelatin is an irreversibly hydrolyzed form of collagen and is classified as a food. It is commonly used in fondant as well as other products such as marshmallows, ice cream and yogurt. Gelatin is generally used in food in the form of tablets, granules or powders, and is sometimes used pre-solubilized in water. The E-code for gelatine used as a food additive is E441.

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