Gelatine can also be used as a source of protein. The biological value of a protein is determined by its amino acid composition. Gelatine contains all essential amino acids with the exception of tryptophan. However, the biological value of gelatine is only good in combination with other protein sources. The amino acid composition of gelatine is of minor importance only for nutritional purposes as it is normally consumed in combination with other proteins.
Proteins or protein fragments normally have a high degree of allergenic potential (e.g. soy, nuts, milk etc.). Collagen proteins are the exception. This is a valuable fact for its use in foodstuffs and pharmaceutical products as gelatine has an extremely low allergenic potential.