neutralizing the effects of methionine, an amino acid found in higher concentrations in both muscle meat and eggs, which raises the blood’s concentration of homocysteine – a significant risk factor for diseases such as heart disease, stroke and mental illness, among others;
alleviating low stomach acid levels and a compromised gut barrier as it restores a healthy state for the stomach’s mucosal lining and augments gastric acid secretion;
helping improve water absorption and fluid retention in the digestive tract that is vital for healthy bowel movement;
optimizing skin health and its aesthetic value as proline and glycine, two amino acids present in gelatin, help produce collagen, which is a major structural component of skin


Food and Beverage:

gelling or thickening agent as it increases the viscosity in otherwise liquid dietary items such as margarine or yogurt;
adds volume to low-fat foods with minimal addition to total caloric intake;
provides the melt-in-the-mouth food experience;
clarifies or purifies juices, vinegar, beer and wine;
binding agent for meat rolls, canned meats, confectionery (pastry, cake, chocolate, candy), cheeses, dairy products
adhesive agent as illustrated through its ability to bind frostings to baked goods or seasonings to meat products

Pharmaceutical and Cosmetics:

within the pharmaceutical industry, it is due to gelatin’s unique characteristics that it serves as the indispensable shell component of the capsule, which is easily ingested and then appropriately digested (both soft and hard capsules);
blood replacement agents are produced through the aid of gelatin;
gelatin is also used for tableting and sugar-coating;
under the alternate name of “hydrolyzed collagen”, the non-gelling form of gelatin is present in many cosmetics


Gelatin is a colourless and clear peptide derivative of collagen. It is produced as a result of multiple parallel processes, which are categorized as being the enzymatic, acid, or alkaline partial hydrolysis of collagen. These processes follow the general steps of pre-treatment, extraction, refining and recovering when producing gelatin from collagen. Hydrolyzed beef protein represents type-B gelatin as it is this gelatin that is formed from alkali-treated beef rather than acid-treated pork (type-A gelatin), adding to its universal appeal.


Gelatin was first used thousands of years ago by the Egyptians as an adhesive. The earliest modern historical reference of gelatin and its subsequent commercial use, however, can be dated back to the end of the 17th century where it was discovered as the viscous material separated from animal bones being boiled. The denaturation of the collagen protein results in its triple-helical molecular structure reorganizing into a more convenient one, thus producing gelatin.

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