Food Gelatine

Natural, multifunctional and healthy

Gelatine is a totally natural, healthy-sourced food ingredient. It is produced by the partial hydrolysis of collagen, which is the main protein found in animal connective tissues. It is a food with multiple functions, and its exceptional properties have a broad range of applications in today’s food industry.

Our pork gelatine comes in the form of a tasteless, odourless, dry, white powder. It is a pure protein that is additive and preservative free, with no cholesterol, purines or fats, nor does it contain any officially-classified allergens. Gelatine has a protein content of between 84 and 90 percent, with 1 to 2 percent mineral salts and a water content of between 8 and 15 percent.

An ingredient with numerous applications and properties


Gelatine has an incredible ability to solidify when combined with liquids. It creates a soft, gelatinous texture that is widely used in sweets such as gummy bears, marshmallows, and jelly beans. It is also often used in desserts such as jellies, flans, mousse, and many others.


Gelatine adds thickness and consistency to liquids such as sauces, soups and stews. It is also widely used in puddings and desserts. As a thickening agent, gelatine is a natural and effective choice when seeking certain textures in food products.


Gelatine is an excellent stabiliser that helps prevent the separation of mixed ingredients, especially in dairy products such as yoghurts, as well as many desserts, including cakes and mousses. Its ability to retain moisture and maintain a smooth, creamy texture is highly valued in the food industry…

Clarifying agent

Gelatine is an excellent clarifying agent for liquids such as broths and juices. Solid particles suspended in liquids are trapped and are made to settle, which helps to clarify those mixtures that gelatine is applied to. This process is especially useful in the wine industry, where it is used to improve clarity and flavour.

A source of essential amino acids

The gelatine produced by Juncà Gelatines is a pure protein, and it contains amino acids such as glycine, proline and hydroxyproline. 

This product comprises a total of 18 amino acids, including 8 of the 9 essential amino acids required regularly in a healthy and balanced diet.

Due to its high essential amino acid content, gelatine has been classified as a food (by the FAO) and therefore should not be declared as an E-additive. Gelatine has excellent potential as a functional ingredient.

The 8 essential amino acids

At Juncà Gelatines we produce high-quality food gelatine, a product that meets the most demanding food safety and quality standards, in line with FSSC 22000 certification guidelines.

Feel free to contact us to find out more about our products and how we can help you meet your production needs.