Tailor-made gelatin: Experience the unique diversity of gelatin.
What is gelatine?
The ancient Egyptians understood how to extract collagen from the skin and tendons of a slaughtered animal. Today, collagen is produced under strict hygienic conditions using an elaborate procedure. Ultimately, it involves proteins which have such a complex and large molecular structure that they confer many other benefits in addition to their water-binding properties.
From today’s perspective, gelatin is once again gaining in importance. It contains no fat, no sugar, and only pure protein in addition to a few mineral salts. This protein source is well balanced and of a high quality – so much so that, for logical reasons, it is expected to be available for human consumption.
Types of gelatin
The choice is yours. BIOGEL produces and markets three major types of gelatin originating from porcine, bovine and fish.
The type of gelatin which should ultimately be used depends on the end consumer’s attitude, the price or various food laws. The main technical differences are shown in the adjacent table.
Porcine
Bovine
Fish
Process procedures
Acidic
Basic
Acidic
Raw materials
Collagen from porcine skin
Collagen from bovine skin
Collagen from fish skin
Gel strength
80 – 280 Bloom
80 – 280 Bloom
140 – 260 Bloom
Isoelectric point
7.0 – 9.0
4.8 – 5.5
7.0 – 9.0
pH value
4.0 – 5.5
5.0 – 6.5
4.5 – 6.0
Foaming ability
High
Average
Average
Viscosity
Average
Tends to be high
Average
Transparency
Very transparent
Very transparent
Very transparent
Colour
Slightly yellow, beige
Yellowish
Slightly yellow, beige
Tailor-made gelatin
Through the careful selection of raw components, we are able to manufacture gelatin according to your needs and stipulate the quality in separate specifications.
In doing so, the degree of milling plays a decisive role. We have various grinders at our disposal to adjust the granularity. With these grinders it is possible to achieve grain sizes of 4 to 200 mesh.
Collagen hydrolysate: a valuable nutrient for the human body
In contrast to gelatin, the enzymatic degradation of collagens results in collagen hydrolysate with a smaller molecular structure. For this reason, they are very soluble in water. Collagen hydrolysate is often used in food supplements due to its positive nutritional properties.
