Food Gelatine

Gelatine is a product that is obtained from partial hydrolysis of collagen, which is the main constituent protein in animal-sourced connective tissues. 

This substance is protein-rich (84-90%) and free from cholesterol, fat, carbohydrates, preservatives and additives.

A Source of Essential Amino Acids

As a pure protein, Juncà gelatine comprises amino acids, such as glycine, proline and hydroxyproline. 

It contains a total of 18 amino acids, including 9 of the 10 essential amino acids required on a regular basis in a healthy, balanced diet. Those amino acids that account for 50% of total content and that also contain a high level of essential amino acids include Histidine, Methionine, and Phenylalanine. 

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

What is the relationship between gelatine and the amount of amino acids it contains?

The longer the chain of amino acids, the greater the gelling power of the gelatine and the more elastic the final product becomes.

The following parameters require control so that gelatine does not lose its gelling capacity:

  • Cooking time and temperature
  • The pH of the solution

In the food manufacturing sector, in terms of products for humans and animals, gelatine is a multifunctional ingredient that provides texture and stability to final products. It is also a healthy product that has beneficial effects on the human body, especially for bones and joints.