Nutritional and physiological properties
With the exception of tryptophan, gelatine contains all the essential amino acids and a very high proportion of conditionally essential amino acids. Either alone or in combination with other protein sources, it contributes to a healthy, variable and balanced diet.
Proteins or protein fragments from soy, nuts or milk can be highly allergenic. Collagen proteins are the exception. The very low allergenic potential of gelatine is a valuable asset in terms of its use in food and pharmaceutical products.