A modern ingredient for today’s diet.

Food-grade gelatine is obtained by means of a selective hydrolysis of collagen, which is the main protein constituent of the skin, bones and connective tissues of animals. The high nutritive value of food-grade gelatine, which is a practically pure protein (approx.85%), gives it a role of great importance in the human diet.

Its physical-chemical properties and amino-acid composition, which are the basis of the different proteins, are all-important, and the graph below demonstrates the amino-acid composition of anhydrous gelatine in percentages and the high content of amino-acids which are essential to human life. Low on calories (3.5 Kcal/gr. / fat=9.3 Kcal/gr.) and with its neutral flavour, easy digestibility, brightness and reversibility, food-grade gelatine is an up-to-date, easy-to-use product that will continue to cater for new applications.