What Are the Benefits of Gelatin?

Edible gelatin (Gelatin) is a hydrolyzed product of collagen, a fat-free, high-protein, cholesterol-free, and a natural nutritional food thickener. After eating, it will not make people fat, nor will it cause physical decline. Gelatin is also a strong protective colloid with strong emulsifying power. After entering the stomach, it can inhibit the aggregation of proteins such as milk and soy milk due to gastric acid, which is beneficial to food digestion ^[1] .

Edible gelatin uses collagen from bones and skin of animals such as pigs, cattle, and sheep. Processed by denaturing degradation. Containing more than 8 kinds of L-type amino acids, it is a pure protein. Free of fat and cholesterol. Gelatin food made of wool, easily absorbed by the human body. It has a certain effect on certain diseases, especially children with ideal nutritional value ^[2]

Edible gelatin is made from fresh animal skins, bones, assorted, degreased, rinsed, neutralized

1. Gelatin is divided into acid hydrolysis (type A) and alkaline hydrolysis (type B) according to the production method;

In April 2012, some netizens were

Gelatin Press

Edible gelatin limit

1. GB 2760-2011 Edible gelatin can be used in various foods according to production needs.

2. GB 2760-2011 Edible gelatin as processing aid: limited to clarifiers used in wine processing.

Safety Evaluation of Edible Gelatin

1. ADI: No restrictions (JECFA 2006; ADI value was first built in 1970).

2. The Ministry of Health of the People's Republic of China 2005-12-31 issued the "Sanitary Specifications for Food Additive Gelatin Production Enterprises", which will be implemented from 2006-6-1. ^[1]