Gelatin

Gelatin or gelatine is a translucent, colorless, flavorless food ingredient, commonly derived from <a href="/facts/Collagen/KsyAb72K">collagen</a> taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as <a href="/facts/Hydrolysis/JTvwIHPs">hydrolyzed</a> collagen, collagen <a href="/facts/Hydrolysate/NYIGlHAu">hydrolysate</a>, gelatine hydrolysate, hydrolyzed gelatine, and collagen <a href="/facts/Peptide/C4ltc7UG">peptides</a> after it has undergone hydrolysis. It is commonly used as a <a href="/facts/Gelling_agent/lNPqbaWy">gelling agent</a> in food, beverages, <a href="/facts/Medication/h9mhwWP2">medications</a>, drug or vitamin <a href="/facts/Capsule_(pharmacy)/cVSWhU1m">capsules</a>, <a href="/facts/Photographic_film/37aFq6ls">photographic films</a>, <a href="/facts/Photographic_paper/7P6Q8H6D">papers</a>, and <a href="/facts/Cosmetics/rb1x6P8c">cosmetics</a>.
Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly <a href="/facts/Hydrolysis/JTvwIHPs">hydrolyzed</a> form of collagen, wherein the hydrolysis reduces <a href="/facts/Protein/Jxmagu3E">protein</a> fibrils into smaller <a href="/facts/Peptide/C4ltc7UG">peptides</a>; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in <a href="/facts/Gelatin_dessert/JvW8sRYl">gelatin desserts</a>, most <a href="/facts/Gummy_candy/H5tw9Hum">gummy candy</a> and <a href="/facts/Marshmallow/D5omkVHU">marshmallows</a>, <a href="/facts/Ice_cream/jVhC4nwR">ice creams</a>, <a href="/facts/Dip_(food)/nCUsyINt">dips</a>, and <a href="/facts/Yogurt/JoQjepa7">yogurts</a>. Gelatin for cooking comes as powder, granules, and sheets. Instant types can be added to the food as they are; others must soak in water beforehand.
Gelatin is a natural polymer derived from collagen through hydrolysis. Its chemical structure is primarily composed of amino acids, including glycine, proline, and hydroxyproline. These amino acid chains form a three-dimensional network through hydrogen bonding and hydrophobic interactions, giving gelatin its gelling properties. Gelatin dissolves well in water and can form reversible gel-like substances. When cooled, water is trapped within its network structure, resulting in what is known as a hydrogel.
As a hydrogel, gelatin's uniqueness lies in its ability to maintain a stable structure and function even when it contains up to 90% water. This makes gelatin widely used in medical, food, and cosmetic industries, especially in drug delivery systems and wound dressings, as it provides stable hydration and promotes the healing process. Moreover, its biodegradability and biocompatibility make it an ideal hydrogel material. Research on hydrolyzed collagen shows no established benefit for joint health, though it is being explored for <a href="/facts/History_of_wound_care/WLajvvWe">wound care</a>. While safety concerns exist due to its animal origins, regulatory bodies have determined the risk of <a href="/facts/Pathogen_transmission/sSGEGhcd">disease transmission</a> to be very low when standard processing methods are followed.

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Gelatin