Gelatine

Gelatin is a translucent, colourless and tasteless substance derived from collagen, a protein found in the connective tissues of animals. It has a gel‑like consistency when dissolved in hot water and a jelly‑like texture when cooled. Due to its gelling properties, gelatin is widely used in the food, pharmaceutical and cosmetic industries.

Origin

Gelatine is of natural origin and is obtained mainly from the bones, hides and connective tissues of animals such as cattle, pigs and fish. The production process involves the partial hydrolysis of collagen, which breaks down the protein into smaller peptides and amino acids. The process usually involves treatment of the raw materials with acid or alkali followed by hot water extraction.

Characteristics and food applications

Gelatin is used in a variety of applications due to its unique properties:

• It forms a solidgel when cooled, which is useful in desserts such as jellies and marshmallows.
• Thickener: Increases the viscosity of liquids and semi‑liquids, improving oral sensation.
• Stabilizer: Helps maintain the texture and consistency of food products.
• Emulsifier: Helps to mix water and oil components.
• Cleaner: Used in beverages to remove impurities and improve cleanliness.

Use in ultra‑processed foods

In ultra‑processed foods, gelatin plays several key roles:

• Texture enhancement: Gelatin provides the desired gel‑like texture in products such as gummies, marshmallows and some yogurts. It also contributes to the creamy and smooth texture in dairy products, puddings and ice cream.
• Stabilization: Gelatin helps maintain uniformity and stability in emulsions, preventing separation in products such as salad dressings and sauces. It is used in whipped products such as mousse and marshmallows to maintain their texture.
• Gelatin is used topurify juices, wine and beer by binding impurities that can then be removed, resulting in a clean product.
• Binder: In products such as meat substitutes and fortified snacks, gelatin acts as a binder to hold the various ingredients together and create a cohesive product.

Effect on human health

Although gelatin is generally considered safe to consume, there are several health considerations and potential risks to be aware of:

• Allergic reactions: some individuals may have allergic reactions to gelatin, especially if it comes from specific animal sources.
• Dietary restrictions: Gelatin is not suitable for vegetarians, vegans, and certain religious groups due to its animal origins.
• Contaminants: There is a potential risk of contaminants if the source animals have been exposed to harmful substances.
• Digestive disorders: Excessive consumption may cause digestive disorders such as bloating or upset stomach in some individuals.

Sources

1. Jahangir A. Rather, Najmeenah Akhter, Qazi Showkat Ashraf, Shabir A. Mir, Hilal A. Makroo, Darakshan Majid, Francisco J. Barba, Amin Mousavi Khaneghah, B.N. Dar, A comprehensive review on gelatin: Understanding impact of the sources, extraction methods, and modifications on potential packaging applications, Food Packaging and Shelf Life, Volume 34, 2022, 100945, ISSN 2214‑2894, https://doi.org/10,1016/j.fpsl.2022,100945.
2. USDA (2020). Gelatin: Health Benefits, Uses, Nutrition, and More. WebMD.
3. Gao Y, Liu R, Liang H. Food Hydrocolloids: Structure, Properties, and Applications. foods. 2024 Apr 1;13(7):1077. doi: 10,3390/foods13071077. PMID: 38611381; PMCID: PMC11011930.
4. Liu, D., Nikoo, M., Boran, G., Zhou, P., & Regenstein, J. M. (2015). Collagen and Gelatin. Annual Review of Food Science and Technology, 6, 527‑557. https://doi.org/10,1146/annurev‑food‑031414‑111800.

These resources provide comprehensive information on the properties, production, applications, and health considerations associated with gelatin.