> Looking for a hydrocolloid that ....

• is natural?
• has no E.number?
• is not produced with genetically modified materials?
• is produced from traceable, natural raw materials?
• has not been chemically modified?
• non allergenic?
• contains 7 essential amino acids?
• melts completely in the mouth? G E L AT I N
• creates a 100% thermoreversible gel?
• is a multifunctional ingredient?
technical info
• is cost effective?
• can be tailor-made? (particle size, gelstrenght, viscosity, ...)?
• is easy to use and apply?
• does not require pH-correction and/or the presence of salts and sugars?
• gives your product unsurpassed texture and mouthfeel?

You simply got it all with ... GELATIN!

Edition 5 - 08•2009

PB Gelatins, division of TESSENDERLO GROUP

E-mail: info@pbgelatins.com • websites: www.pbgelatins.com - www.gelatin.com
GELATIN technical info
Gelatin is far from a new ingredient. The first English patent for gelatin production was granted in England
in 1754. Today, gelatin is classified as a foodstuff (no E-number) and is one of the most versatile food
ingredients for commercial food manufacture. Gelatin is also free from additives and preservatives.
Gelatin is a unique, natural and multifunctional ingredient that is easy to use.
Gelatin is unique in its gel-sol behaviour as the gel it forms is 100 % thermo-reversible. In food appli-
cations, the gel melts completely in the mouth which results in unsurpassed, pleasant mouthfeel and
flavour release. Texture and feeling in the mouth are, like taste, considered to be the “delight factors” in
food products.
Obtained from the collagen protein by hot water extraction, gelatin is a natural and easily digestible
pure protein, free from fat, cholesterol and carbohydrates. It contains 18 different amino acids, inclu-
ding 7 of the 8 essential to the human diet.
There is an increasing demand from today’s consumers for natural and healthy food which tastes good
and has an appealing texture: gelatin is here, more than ever, the right choice. Because there is a wide
variety of gelatins with different characteristics (gelstrength, viscosity, setting behaviour, ...), there is
always a gelatin type that fulfils the requirements for a given application.
> How to dissolve gelatin?
A. Cold water swelling:
Gelatin is swollen in cold water for a pre-determined time, depending on its particle size. The swollen
particles are then added to a hot mass, a sugar/glucose mixture for example, in which the swollen par-
ticles immediately dissolve.
Gelatins are most commonly supplied in a particle size ranging from 8 to 50 Mesh. PB Gelatins
also supplies gelatins with extremely fine particle sizes. The
mesh size of the gelatin is determined by the application Speed of swelling in 18°C water
and the equipment used for dissolving it. The coarser the
particles, the longer it takes for them to become swollen

Swelling (%)
Gelatin complements many other food proteins to provide a balanced intake of amino acids. Gelatin (fig 1) and to dissolve completely.
is also known to have positive effects on our health. See our brochure «Solugel Collagen hydrolysate
is good for your health». B. Hot water dissolving:
This is a more popular method to prepare highly concentrated
Amino acids in Gelatin gelatin solutions. The gelatin solution can be obtained in a
relatively short time, depending on the particle size and water-
Valine*
Tyrosine temperature. The finer the particle size, the higher the agitation fig 1
Threonine* Alanine system’s dispersion capacity needs to be while avoiding excessive air entrapment.
Serine
Arginine
C. Dissolving by pasteurisation during processing:
Proline
Aspartic acid
This procedure is particularly popular in the dairy industry. Fine mesh gelatin is dispersed in the milk,
together with other ingredients. The swollen particles will completely dissolve during the subsequent
Phenylalanine* heating stage.
Methionine*
Glutamic acid
Lysine* D. Cold soluble gelatins: see our technical brochure on Cryogel and Instagel.
Leucine*
Isoleucine*
Hydroxyproline
Glycine > Gelatin types, gel strength and applications in food
Histidine
* Essential amino acid
Hydroxylysine There are two main gelatin types, referred to as A- (or acid) type and B- (or limed/alkaline) type.
This categorisation essentially goes back to the pre-treatment of the raw material which will affect the
Gelatin is a multifunctional ingredient which gives texture and stability to the finished product thanks to characteristics of the gelatin extracted.
one or more of the following properties: Typical differences are the Iso-electrical point (as explained further in the brochure) as well as the
• gelation • water binding • foaming • elasticity viscosity in solution.
• binding • emulsifying • film forming • viscosity
Gel strength is expressed in (gram) Bloom. Commercial gelatins may vary from low Bloom (<150)
This multifunctionality means that gelatin has become a highly valued ingredient in the food, pharma- medium Bloom (150 - 220) to high Bloom (> 220) types.
ceutical and photographic industries. In the food industry, gelatin is used in a wide variety of products.
Allergic reactions to gelatin are extremely rare (in contrast to most other food proteins), as gelatin • Confectionery: Gummy bears and similar sweets, marshmallows, fruit chews and toffees, but also as a
resembles the human body's own proteins. As a result, it is used in medical applications such as binder in tablets and as a film-forming agent in coated articles.
pharmaceutical capsules and tablets, including those containing anti-allergy medicines, blood plasma • Dairy & desserts: Ice creams, yoghurts, ready-to-eat desserts, mousses, low fat spreads and, of course,
expander, etc. the typical “gelatin desserts” or table jellies.
Unlike other hydrocolloids, pH, cations or soluble solids have almost no influence on the gelation process, • Meat: Gelatin is most commonly used in aspics and savoury jellies, but also in canned products.
which makes gelatin a very easy-to-use and cost-efficient hydrocolloid. • Wines and juices: Low bloom as well as hydrolysate are used.
1 2
GELATIN technical info
Gelatin is far from a new ingredient. The first English patent for gelatin production was granted in England
in 1754. Today, gelatin is classified as a foodstuff (no E-number) and is one of the most versatile food
ingredients for commercial food manufacture. Gelatin is also free from additives and preservatives.
Gelatin is a unique, natural and multifunctional ingredient that is easy to use.
Gelatin is unique in its gel-sol behaviour as the gel it forms is 100 % thermo-reversible. In food appli-
cations, the gel melts completely in the mouth which results in unsurpassed, pleasant mouthfeel and
flavour release. Texture and feeling in the mouth are, like taste, considered to be the “delight factors” in
food products.
Obtained from the collagen protein by hot water extraction, gelatin is a natural and easily digestible
pure protein, free from fat, cholesterol and carbohydrates. It contains 18 different amino acids, inclu-
ding 7 of the 8 essential to the human diet.
There is an increasing demand from today’s consumers for natural and healthy food which tastes good
and has an appealing texture: gelatin is here, more than ever, the right choice. Because there is a wide
variety of gelatins with different characteristics (gelstrength, viscosity, setting behaviour, ...), there is
always a gelatin type that fulfils the requirements for a given application.
> How to dissolve gelatin?
A. Cold water swelling:
Gelatin is swollen in cold water for a pre-determined time, depending on its particle size. The swollen
particles are then added to a hot mass, a sugar/glucose mixture for example, in which the swollen par-
ticles immediately dissolve.
Gelatins are most commonly supplied in a particle size ranging from 8 to 50 Mesh. PB Gelatins
also supplies gelatins with extremely fine particle sizes. The
mesh size of the gelatin is determined by the application Speed of swelling in 18°C water
and the equipment used for dissolving it. The coarser the
particles, the longer it takes for them to become swollen

Swelling (%)
Gelatin complements many other food proteins to provide a balanced intake of amino acids. Gelatin (fig 1) and to dissolve completely.
is also known to have positive effects on our health. See our brochure «Solugel Collagen hydrolysate
is good for your health». B. Hot water dissolving:
This is a more popular method to prepare highly concentrated
Amino acids in Gelatin gelatin solutions. The gelatin solution can be obtained in a
relatively short time, depending on the particle size and water-
Valine*
Tyrosine temperature. The finer the particle size, the higher the agitation fig 1
Threonine* Alanine system’s dispersion capacity needs to be while avoiding excessive air entrapment.
Serine
Arginine
C. Dissolving by pasteurisation during processing:
Proline
Aspartic acid
This procedure is particularly popular in the dairy industry. Fine mesh gelatin is dispersed in the milk,
together with other ingredients. The swollen particles will completely dissolve during the subsequent
Phenylalanine* heating stage.
Methionine*
Glutamic acid
Lysine* D. Cold soluble gelatins: see our technical brochure on Cryogel and Instagel.
Leucine*
Isoleucine*
Hydroxyproline
Glycine > Gelatin types, gel strength and applications in food
Histidine
* Essential amino acid
Hydroxylysine There are two main gelatin types, referred to as A- (or acid) type and B- (or limed/alkaline) type.
This categorisation essentially goes back to the pre-treatment of the raw material which will affect the
Gelatin is a multifunctional ingredient which gives texture and stability to the finished product thanks to characteristics of the gelatin extracted.
one or more of the following properties: Typical differences are the Iso-electrical point (as explained further in the brochure) as well as the
• gelation • water binding • foaming • elasticity viscosity in solution.
• binding • emulsifying • film forming • viscosity
Gel strength is expressed in (gram) Bloom. Commercial gelatins may vary from low Bloom (<150)
This multifunctionality means that gelatin has become a highly valued ingredient in the food, pharma- medium Bloom (150 - 220) to high Bloom (> 220) types.
ceutical and photographic industries. In the food industry, gelatin is used in a wide variety of products.
Allergic reactions to gelatin are extremely rare (in contrast to most other food proteins), as gelatin • Confectionery: Gummy bears and similar sweets, marshmallows, fruit chews and toffees, but also as a
resembles the human body's own proteins. As a result, it is used in medical applications such as binder in tablets and as a film-forming agent in coated articles.
pharmaceutical capsules and tablets, including those containing anti-allergy medicines, blood plasma • Dairy & desserts: Ice creams, yoghurts, ready-to-eat desserts, mousses, low fat spreads and, of course,
expander, etc. the typical “gelatin desserts” or table jellies.
Unlike other hydrocolloids, pH, cations or soluble solids have almost no influence on the gelation process, • Meat: Gelatin is most commonly used in aspics and savoury jellies, but also in canned products.
which makes gelatin a very easy-to-use and cost-efficient hydrocolloid. • Wines and juices: Low bloom as well as hydrolysate are used.
1 2
> Applications A = A type gelatin
B = B type gelatin
CP = commercial product

Function Bloom Type Viscosity Dosage Function Bloom Type Viscosity Dosage
(on CP) (on CP)
Confectionery Dairy and Desserts

Gelatin gums • gelling agent 180-260 A/B low-high 6 - 10 % Puddings and • texture 200-240 A/B medium-high 0.2 – 2 %
• texture Creams • thickening /
• elasticity gelling agent

Wine gums • gelling agent 100-150 A/B low-medium 2-6% Soft and • texture 180-240 A/B medium-high 0.1 – 0.3 %
(gelatin + starch) • texture melted cheese • stabilisation
• elasticity
Ice Creams • texture 100-200 A/B low-medium 0.2 – 1.0 %
Chewable sweets • aeration 100-150 A/B medium-high 0.5 - 3 % • stabilisation
(fruit chews, toffees) • chewability
Icings • thickening / 220-280 A/B medium-high 0.5 – 1.0 %
Marshmallows • aeration 200-260 A/B medium–high 2–5% gelling agent
(deposited or extruded) • stabilisation
• gelling agent Meat and Fish

Nougat • chewability 100-150 A/B medium-high 0.2 – 1.5 % Hams • meat binding 200-250 A/B medium Q.S.

Liquorice • gelling agent 100-220 A/B low-medium 3–8% Aspics • gelling agent 150-280 A/B medium-high 3.5 – 18 %
• texture • texture
• elasticity
Canned meat • texture 250-280 A/B medium-high 1.5 – 3 %
Coating • film forming 120-150 A/B medium-high 0.2 – 1 %
(chewing gum – dragees) • binding Corned beef • meat binding 250-280 A/B medium-high 1.5 – 3 %

Dairy and Desserts Pies (pâtés) • Covering 180-250 A/B medium-high 1.5 – 3 %
• Stabilisation
Gelatin Dessert • gelling agent 180-260 A/B medium-high 1.5 – 3 %
• texture Frozen cooked • Meat binding 200-240 A/B medium-high 0.5 – 3 %
meat
Yoghurt • prevents 200-250 A/B medium-high 0.2 – 1 % Low fat spreads
syneresis
• texture • stabilisation of
• thickening emulsion
• gelling agent • texture / 130-280 A/B high 0.3 – 2.0 %
feeling in the
Aerated desserts • stabilisation 180-240 A/B medium-high 0.3 - 2 % mouth
(mousse types) • texture
• aeration Wine and Juice
fining
• clarification 80-120 A/B low-medium 5 –15 g/hl

3 4
> Applications A = A type gelatin
B = B type gelatin
CP = commercial product

Function Bloom Type Viscosity Dosage Function Bloom Type Viscosity Dosage
(on CP) (on CP)
Confectionery Dairy and Desserts

Gelatin gums • gelling agent 180-260 A/B low-high 6 - 10 % Puddings and • texture 200-240 A/B medium-high 0.2 – 2 %
• texture Creams • thickening /
• elasticity gelling agent

Wine gums • gelling agent 100-150 A/B low-medium 2-6% Soft and • texture 180-240 A/B medium-high 0.1 – 0.3 %
(gelatin + starch) • texture melted cheese • stabilisation
• elasticity
Ice Creams • texture 100-200 A/B low-medium 0.2 – 1.0 %
Chewable sweets • aeration 100-150 A/B medium-high 0.5 - 3 % • stabilisation
(fruit chews, toffees) • chewability
Icings • thickening / 220-280 A/B medium-high 0.5 – 1.0 %
Marshmallows • aeration 200-260 A/B medium–high 2–5% gelling agent
(deposited or extruded) • stabilisation
• gelling agent Meat and Fish

Nougat • chewability 100-150 A/B medium-high 0.2 – 1.5 % Hams • meat binding 200-250 A/B medium Q.S.

Liquorice • gelling agent 100-220 A/B low-medium 3–8% Aspics • gelling agent 150-280 A/B medium-high 3.5 – 18 %
• texture • texture
• elasticity
Canned meat • texture 250-280 A/B medium-high 1.5 – 3 %
Coating • film forming 120-150 A/B medium-high 0.2 – 1 %
(chewing gum – dragees) • binding Corned beef • meat binding 250-280 A/B medium-high 1.5 – 3 %

Dairy and Desserts Pies (pâtés) • Covering 180-250 A/B medium-high 1.5 – 3 %
• Stabilisation
Gelatin Dessert • gelling agent 180-260 A/B medium-high 1.5 – 3 %
• texture Frozen cooked • Meat binding 200-240 A/B medium-high 0.5 – 3 %
meat
Yoghurt • prevents 200-250 A/B medium-high 0.2 – 1 % Low fat spreads
syneresis
• texture • stabilisation of
• thickening emulsion
• gelling agent • texture / 130-280 A/B high 0.3 – 2.0 %
feeling in the
Aerated desserts • stabilisation 180-240 A/B medium-high 0.3 - 2 % mouth
(mousse types) • texture
• aeration Wine and Juice
fining
• clarification 80-120 A/B low-medium 5 –15 g/hl

3 4
> Physico-chemical properties
Degradation of 6.66% gelatin • The final gel strength is, to a great extent, influenced by:
1. Stability of gelatin solutions: solution (influence of pH and time) a. The dosage and type of gelatin (fig 6)
Gelatin is sensitive to degradation as long as no gel has been b. The temperature of the gel (fig 7)
formed. The possible degree of degradation will depend on Unlike other hydrocolloids, gelatin is merely affected by pH, cations or soluble solids.

Gelstrength (%)
several parameters such as pH, temperature, time and
concentration (fig 2).
Gelstrength in function of dosage Gelstrength i.f.o. temperature

Gelstrength (Bloom)

Bloom at 10°C or 20°C

Time (hours)
fig 2

Gelling curve of a 6.66%

2. Gel strength and gel melting point gelatin solution at 10°C
Gel strength, which is expressed in gram Bloom, ranges dosage (% in water) Gelatin Bloom-type
from 80 to 280 Bloom for commercial gelatins: fig 6 fig 7

Gelstrength (%)
80 - 150 Bloom: low Bloom range 3. Viscosity of a gelatin solution
150 - 220 Bloom: medium Bloom range The viscosity of a gelatin solution depends on:
220 - 280 Bloom: high Bloom range • the type of gelatin: A -type <--> B -type (fig 8)
• the Bloom value: a higher Bloom tends to have a higher viscosity (fig 8)
Gelatin is a slow setting agent (fig 3) since full gel • the dosage and temperature of gelatin in solution (fig 9).
strength is attained only after >15 hours.
Time (hours)
Viscosity of gelatin solution in function
fig 3 Viscosity 6.66% versus Bloom-type
of dosage and temperature
•There is no linear correlation between the gelatin Correlation graph 15

Viscosity (mPa.sec)

Viscosity (mPa.sec)
dosage required to obtain a given strength in a finished Gelstrength as function of Bloom and dosage

product and a Bloom value applied (fig 4). 10

A similar gel strength in finished product can, for exam-

5
ple, be obtained by using a different dosage of a gelatin
Dosage (%)

with a different Bloom value. 0

Following dosages of gelatins will result in a similar final 20 30 40 50

Temperature (°C)
60 70

Bloom
gel strength: 2 4 6 8 10 12 15

4.3% cc. 250 Bloom fig 8 Dosage (w/w) %

5.6% cc. 150 Bloom fig 9
Bloom value
6.9% cc. 100 Bloom. Iso-electric point 4. Iso-electric point (IEP)
fig 4
A - type gelatins : pH 7-9, depending on Bloom
The amphoteric character of gelatin is clearly explained in fig
•The melting point of the gel is linked to the Bloom value B - type gelatins : pH 5.0 ± 0.2 10 and can be important when gelatin is combined with other
Melting point i.f.o. dosage of gelatin
(fig 5). hydrocolloids. For alkaline gelatins, the iso-electric point is
Higher Bloom gelatins tend to have better temperature almost constant and thus independent of the Bloom value: the
Melting point (°C)

stability (even though a lower dosage is used to obtain IEP is between pH 4.8 and 5.2.
a same final gelstrength). The IEP of acid type gelatins is linked to the Bloom value and
Gelatin gels have a thermo-reversible character with a ranges from about 7 (low Bloom) to about 9 (high Bloom),
setting point always roughly 5°C lower than the melting which means that an acid type gelatin will always have a posi-
point. tive charge in a food system.

gelatin dosage (% in water)

fig 5 fig 10
5 6
> Physico-chemical properties
Degradation of 6.66% gelatin • The final gel strength is, to a great extent, influenced by:
1. Stability of gelatin solutions: solution (influence of pH and time) a. The dosage and type of gelatin (fig 6)
Gelatin is sensitive to degradation as long as no gel has been b. The temperature of the gel (fig 7)
formed. The possible degree of degradation will depend on Unlike other hydrocolloids, gelatin is merely affected by pH, cations or soluble solids.

Gelstrength (%)
several parameters such as pH, temperature, time and
concentration (fig 2).
Gelstrength in function of dosage Gelstrength i.f.o. temperature

Gelstrength (Bloom)

Bloom at 10°C or 20°C

Time (hours)
fig 2

Gelling curve of a 6.66%

2. Gel strength and gel melting point gelatin solution at 10°C
Gel strength, which is expressed in gram Bloom, ranges dosage (% in water) Gelatin Bloom-type
from 80 to 280 Bloom for commercial gelatins: fig 6 fig 7

Gelstrength (%)
80 - 150 Bloom: low Bloom range 3. Viscosity of a gelatin solution
150 - 220 Bloom: medium Bloom range The viscosity of a gelatin solution depends on:
220 - 280 Bloom: high Bloom range • the type of gelatin: A -type <--> B -type (fig 8)
• the Bloom value: a higher Bloom tends to have a higher viscosity (fig 8)
Gelatin is a slow setting agent (fig 3) since full gel • the dosage and temperature of gelatin in solution (fig 9).
strength is attained only after >15 hours.
Time (hours)
Viscosity of gelatin solution in function
fig 3 Viscosity 6.66% versus Bloom-type
of dosage and temperature
•There is no linear correlation between the gelatin Correlation graph 15

Viscosity (mPa.sec)

Viscosity (mPa.sec)
dosage required to obtain a given strength in a finished Gelstrength as function of Bloom and dosage

product and a Bloom value applied (fig 4). 10

A similar gel strength in finished product can, for exam-

5
ple, be obtained by using a different dosage of a gelatin
Dosage (%)

with a different Bloom value. 0

Following dosages of gelatins will result in a similar final 20 30 40 50

Temperature (°C)
60 70

Bloom
gel strength: 2 4 6 8 10 12 15

4.3% cc. 250 Bloom fig 8 Dosage (w/w) %

5.6% cc. 150 Bloom fig 9
Bloom value
6.9% cc. 100 Bloom. Iso-electric point 4. Iso-electric point (IEP)
fig 4
A - type gelatins : pH 7-9, depending on Bloom
The amphoteric character of gelatin is clearly explained in fig
•The melting point of the gel is linked to the Bloom value B - type gelatins : pH 5.0 ± 0.2 10 and can be important when gelatin is combined with other
Melting point i.f.o. dosage of gelatin
(fig 5). hydrocolloids. For alkaline gelatins, the iso-electric point is
Higher Bloom gelatins tend to have better temperature almost constant and thus independent of the Bloom value: the
Melting point (°C)

stability (even though a lower dosage is used to obtain IEP is between pH 4.8 and 5.2.
a same final gelstrength). The IEP of acid type gelatins is linked to the Bloom value and
Gelatin gels have a thermo-reversible character with a ranges from about 7 (low Bloom) to about 9 (high Bloom),
setting point always roughly 5°C lower than the melting which means that an acid type gelatin will always have a posi-
point. tive charge in a food system.

gelatin dosage (% in water)

fig 5 fig 10
5 6
> Looking for a hydrocolloid that ....

• is natural?
• has no E.number?
• is not produced with genetically modified materials?
• is produced from traceable, natural raw materials?
• has not been chemically modified?
• non allergenic?
• contains 7 essential amino acids?
• melts completely in the mouth? G E L AT I N
• creates a 100% thermoreversible gel?
• is a multifunctional ingredient?
technical info
• is cost effective?
• can be tailor-made? (particle size, gelstrenght, viscosity, ...)?
• is easy to use and apply?
• does not require pH-correction and/or the presence of salts and sugars?
• gives your product unsurpassed texture and mouthfeel?

You simply got it all with ... GELATIN!

Edition 5 - 08•2009

PB Gelatins, division of TESSENDERLO GROUP

E-mail: info@pbgelatins.com • websites: www.pbgelatins.com - www.gelatin.com