Gelatine is a natural foodstuff. Chemically, it is a pure protein. It is free of GMO components, contains neither gluten nor cholesterol, has no fat or carbohydrates and has a low allergenic potential.
Gelatine is a macro-molecule with numerous interesting and technologically important properties. For applications, the most important of these are its gel strength, setting and melting temperatures and, not least, its viscosity. Furthermore, the formation and stabilization of foams and emulsions as well as its pH and isoelectric point are of considerable importance.
One of the most important qualities of gelatine is its ability to form clear, transparent solutions; these gel when cooled and melt again when warmed. Increase in viscosity, the formation of films on surfaces, the ability to absorb large quantities of water and its function as a buffer are further important application parameters of gelatine.