Gelatin is a natural food. Chemically, it is a pure protein. It contains neither genetically modified biological components, nor gluten and cholesterol, nor fat or carbohydrates, and has a low allergy potential.
Gelatin is a polymer with many interesting and important technical properties. Its gel strength and melting temperature play an important role in application, the most important is its viscosity. In addition, the formation and stability of foam and lotion as well as their pH values and isoelectric points are also of great importance.
One of the most important effects of gelatin is its ability to form clarity and transparency. These colloids are heated, melted and cooled, and then gel is made again to increase the viscosity and form a film on the surface. Large amounts of water absorption and buffering functions are more important application gelatin parameters.
