Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Gelatine, Bovine Skin
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- What is Gelatine?
Gelatin is a protein substance. Gelatine derived from collagen found in the tissue of mammals, in the connection points of muscles and bones, and other organs and in the skin. It has been producing via long production processes from the skin, bones and connective tissue of the animals. There are 2 different manufacturing processes in order to get gelatin; the acid and alkaline method. In order to get gelatin the collagen are exposed to alkaline hydrolysis (type B gelatin) or acid hydrolysis (type A gelatin).
Gelatin is a very strong nutrient in terms of amino acid. Because its structure consists to 84-86% out of protein, it is a nutrient rich for protein.
- Advantages of Gelatine
Gelatine is naturel and pure protein which is GMO free. Gelatine contains no gluten, zero cholesterol, zero fat, zero carbohydrates. Gelatin is Food which is allergen free.
Gelatin itself is macro molecule with many important benefits. First important one is gel strenght. And setting and melting temperatures and its viscozity also. Furtermore, the formation and stabilization of foams and emulsions as well as its pH and isoelectric point are of considerable value. Gelatin can make clear and transparent Solutions, which gel when cooled and melt agan warmed. Gelatine increase viscozity of prodyct and it functions as buffer. Gelatine can form films and surface also.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
Gelatine with its extremely low calorific value and high protein content is an essential nutrient for everyone who cannot intake daily requirements of protein from other sources,
developing children, athletes and workers performing works requiring high effort and muscle power. Gelatine is not a food addictive. It is an important component adding new and different features to products it is used. There are no restrictions about utilization rate of gelatine, benefits and features contributes to product are limited with required rate. Other areas of use of uses of gelatine that are applied widely in the world can briefly be summarized as follows:- Provides Forming
- Emulsifier
- Crystallization editor
- Stabilizer
- Gelling agent
- Binding agent
- Film-forming
- Creaming agent
- Clarification agent
- Protective colloidal structure
- Thickening
- Bonding agent
Regulatory & Compliance
- Certifications & Compliance
- Quality
Halavet applied ISO 9001:2008 Quality Management System and ISO 22000:2005 Food Safety Management System in the production stage. In addition, production is made according to European Union Directives EC No.853/2004 and EC No.2073/2005 regulations in the framework of EU compliance criteria. Our company shows interest and precision in the supply of raw materials as well as manufacturing stages and maintains traceability criteria above world standards with investments it has made in the industry. Also certification is made by TSE according to TSE OIC/SMIIC 1 standards. Halavet Gelatine has BRC-A grade and GMP certificates as well.