Gelatin News

Products

  • 2018-07-07Gelatin News

    Gelatin A colorless, odorless and tasteless substance, gelatin is found in many candies,including candy corn, trifles, gelatin desserts and items such as gummy bears, peeps, jelly babies, fruit snacks, marshmallows, ice cream and yogurt, ac...
  • 2018-07-07Gelatin News

    Gelatin is a protein produced by partial hydrolysis of collagen extracted from the boiled bones, connective tissues, organs and some intestines of animals such as domesticated cattle, pigs, and horses. The natural molecular bonds between in...
  • 2018-07-16Gelatin News

    Collagen is the vital building block of our bodies including skin, hair, nails, bones, and joints. Our bodies cannot synthesize enough collagen on their own and our diets today contain minimal collagen BEAUTY Proteins restores and boosts yo...
  • 2018-07-16Gelatin News

    More protein, less fat: these are the benefits that collagen brings to the production of meat products. Whether it is reduced-calorie boiling sausage, cooked sausage or aspic products, low-fat pastries or ground meat, collagen offers a larg...
  • 2018-07-17Gelatin News

    Properties of gelatine Nutritional/physiological properties Gelatine is a pure natural protein thats free from GMO components. It contains no gluten, cholesterol, fat or carbohydrates, and is also allergen-free. Gelatine is a macromolecule...
  • 2018-07-19Gelatin News

    Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, and fish. During hydrolysis, the natural...
  • 2018-07-25Gelatin News

    Type I collagen is the most abundant collagen of the human body which forms large, eosinophilic fibers known as collagen fibers. It is present in scar tissue, the end product when tissue heals by repair, as well as tendons, ligaments, the e...
  • 2018-07-26Gelatin News

    Type II collagen is the basis for articular cartilage and hyaline cartilage, formed by homotrimers of collagen, type II, alpha 1 chains. It makes up 50% of all protein in cartilage and 8590% of collagen of articular cartilage. Type II colla...
  • 2018-07-27Gelatin News

    Collagen proteins in meat products. A technical advantage Sliceable aspic meat products and sausages can be produced with the help of gelatine. For the edible skins, suitable special gelatines with the necessary adhesive properties are avai...
  • 2018-07-28Gelatin News

    The nougat that appears in many modern candy bars in the United States and United Kingdom is different from traditional recipes, being a mixture of sucrose and corn syrup aerated with a whipping agent such as egg white or hydrolyzed soya pr...
  • 2018-08-16Gelatin News

    Water binding capacities As you may have read before, gelatine has excellent water binding properties. Not only important for fat reduction, if gelatine is added to meat, the drip loss induced by baking, frying and grilling can be reduced....
  • 2018-09-10Gelatin News

    Healthy joints: protection and regeneration When every step hurts, quality of life is seriously compromised. Today, every fourth person suffers from joint problems; and with our aging population, the situation can only get worse. Pain-relie...