Description
Gelatin is almost colorless, odorless and tasteless. It is highly soluble in water. In the dry state, beef gelatin can be in the form of powder, sheets or flakes; in the wet state it has a rubbery consistency. It is known for its ability to gel and viscosity. It can also be used as an emulsifier and thickener. Gelatin also affects the proper functioning of bones and joints.
| Physical and chemical characteristics | Value |
|---|---|
| Protein content | 14 – 22 mg/ml |
| Color | Pale yellow |
| Shape | Solution |
The shelf life of gelatin is 12 months.
Salsal Trading SA offers gelatin in 25 kg bags.
Gelatin is mainly used in the food industry. As E441, it is used to give food the right consistency. Edible gelatin is an emulsifier, stabilizer or thickener and is added to cold delicatessen products, such as meat pates or meat in aspic. It is also found in fruit jellies, yoghurts, cottage cheese and dairy desserts. Gelatin also gives a shiny appearance and smooth texture to sauces.
Gelatin can be found in cosmetics such as creams, balms and masks. It creates a film on the skin that protects it from external factors. Gelatin is also used in the production of cosmetics to smooth wrinkles or eliminate cellulite.
Beef gelatin is also widely used in the pharmaceutical industry. It is recommended for athletes, the elderly and people with bone and joint problems. E441 also forms the shell of hard and soft capsules, protecting them from the effects of the environment and making them easier to swallow.
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