Gelatin is a natural protein obtained by the partial hydrolysis of collagen from animal bones, skins, and connective tissues. It is available in two main types: Type A (acid-processed, typically from porcine sources) and Type B (alkaline-processed, typically from bovine sources). Gelatin forms unique thermoreversible gels that melt at body temperature.
This creates the characteristic melt-in-mouth sensation prized in confections and desserts. It is one of the most versatile food ingredients. It provides gelling, foaming, emulsifying, and binding functionalities. Gelatin is available in a wide range of Bloom strengths and mesh sizes to suit different food manufacturing requirements.
