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Beef Gelatin 100%, Unflavored

Stored in a cool dry place, gelatin should maintain its properties for a period of five years. Beef Gelatin 100% unflavored comes as a powdered form. Get more news about beef gelatin manufacturer,you can vist our website!

This product is from animals which are fed grass and grain, which are not organic. If an animal product is not certified organic or non-GMO verified the animal may have been fed products that weren’t certified organic and weren’t non-GMO verified.

For dairy and aerated foods. Dairy applications include cultured products, flavored milk-based desserts, thickened cream and low-fat spreads. While aerated desserts can be mousses, marshmallows, icings, frostings, toppings, chiffons, suffles and frozen products. Gelatin contributes to texture providing spread ability, body and smooth creamy mouth-feel adding its stabilizing, emulsifying and aerating properties to these products. Can also be applied for other applications.

When working with Hot liquids: add gelatin to cold liquid for 1 min then add Hot liquid and mix until dissolved, 1 tablespoon of beef gelatin will gel 1 pint (2 cups) of liquid.

Collagen is gaining popularity as a value-adding ingredient, both among health-conscious consumers and manufacturers in the food, pharma, nutraceutical and biomedical industries. Rousselot is the world’s leading collagen supplier. We produce many different gelatin- and collagen-based products for industries and consumers around the world.Get more news about beef gelatin manufacturer,you can vist our website!

Collagen and gelatin, both edible products, have found uses in food and medicine for many centuries. A pure protein, collagen and collagen peptides can be derived from fish as well as bovine and porcine sources. As the world’s leading collagen supplier, we work with all three sources, creating hundreds of products, and co-innovating with manufacturers to bring the rich potential of this ancient ingredient to its full potential.

The word "collagen" comes from the Greek κόλλα, or kolla, which means glue. Designed by nature, it is the most abundant protein in mammals, accounting for 25% to 35% of the total body protein content. This fibrous connective tissue holds our bodies together.

Helix structure
Collagen consists of three long chains of over 1,000 amino acids each. These are winded together to form a triple helix, a unique structure in biology, that enables the building of elongated fibrils. Collagen’s atypical amino acid composition is characterized by a high content of hydroxyproline, glycine and proline.

28 types of collagen have been identified. They occur in different parts of the body and are classified in several groups, according to the structures they form, either fibrillar (Type I, II, III, V, XI) or non-fibrillar (most of the other types). Collagen has a long history of use. Centuries ago, people extracted it from bovine or porcine bone broth, seeking to use every part of the animal and waste nothing. Our ancestors also quickly understood the value of this protein. In the 12th century, abbess and scholar Hildegard von Bingen advised people to get relief from joint complaints by taking broth made from calves’ feet—a rich source of collagen. Napoleon is also believed to have been a big fan, supplying his troops with this nutritious ingredient.

Gelatin, which is derived from collagen, soon also gained wide use - used not only in our grandmothers’ kitchens, but also in industry. Because of its unmatched physicochemical properties and functionalities, it found its way into many applications.