Gelatin

Gelatin belongs to Nustras' Others range as a protein-based functional ingredient. It is obtained through the partial hydrolysis of collagen from animal skin, bone and connective tissue, producing a translucent, largely tasteless material that is typically supplied in powder, granular or sheet form and forms thermoreversible gels in water.

Gelatin is widely used as a gelling, thickening and stabilizing agent in confectionery, dairy desserts, capsules, meat products and various food and nutritional applications. Contact Nustras for detailed specifications, available bloom strengths, grades and packaging options.