GELATIN

Cold soluble gelatin that has the same textural properties and melt-in-the-mouth effect as traditional gelatin.​

​Gelatin is probably one of the best-known additives outside the food industry. Its discovery dates back to the Egyptians, who used it to make glue. Since then, its use has obviously become greatly diversified! Gelatin is naturally formed when meat, bones or skin are slowly boiled to make a stock or stew. Once cooled, the mixture forms a jelly. Gelatin was known and used in cooking well before the product was marketed at the end of the 19th century when an American named Charles Knox introduced it on the U.S. market in the form of a powder.

Did you know?

  • Gelatin lends its name to the coloured film used on light projectors, as coloured gelatin-based gels originally served the same purpose in the first lighting equipment.
  • It is one of the main components in gel capsules that protect drugs and affect their absorption rate.
  • It is found in some cosmetics, as one of its derivatives, “hydrolyzed collagen,” is known for its anti-aging effects.
  • It is used to hold silver halide crystals in an emulsion in photographic films.
GELATIN