Gelatin is capable of absorbing five times its weight in water. It is the most common gelling agent, widely used in food and pharmaceuticals. Due to its animal origin, it can be replaced in vegetarian foods and for certain religious dietary laws (kosher, halal) with pectin, agar agar, carrageenan, alginate, hydroxypropylmethylcellulose.
- Most commonly found in ice creams, jams and is also used in diet foods as a replacement for fats because it gives a greasy mouthfeel while having very low calories.
- In medications, pharmaceutical capsules are primarily used for coating, making the capsule easier to swallow.
- In photography, silver halides are used to hold the emulsion.
- It is also used as a carrier material, for example, beta-carotene will dissolve in its aqueous solution and give a mild yellowish color to the solution (primarily in soft drinks).
- In some cases, match heads are also used as binding agents.
- Used in cosmetics, it is usually found under the name hydrolyzed collagen.
- During shooting exercises, objects made of gelatin are usually used for ballistic testing, as they break down similarly to muscle tissue.
- Synchronized swimmers use gelatin to fix their hair, as gelatin does not dissolve in the cold water of the pool, keeping the hairstyle in place.
- People suffering from tannin sensitivity use tannin substitutes in their diet.
There is no established maximum intake for gelatin in food, and its side effects are not known.
Packaging: 50g
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