What is gelatin?

Gelatin is obtained by partial hydrolysis of collagen, it is naturally present in skin, bone, tendons and connective tissues of all animals. A good example of how collagen is partially broken down to form gelatin is observed when roasting a chicken. Once we take it out of the oven and let it cool down, much of the collagen that was found within the skin, cartilage and bone has been partially broken down and seeps out of the chicken in the hot juices. When these juices have cooled you will notice that the liquid has gelatinised, indicating that the collagen was broken down through the cooking process and the moisture found with the chicken itself.

The protein chains in gelatin are much larger than those found in Collagen Hydrolysate and it takes the body longer to breakdown and digest. As result,  gelatin is an ideal product to help with managing gut and digestive issuesreducing hunger cravings and to reduce inflammation of the mucous membrane by coating the digestive tract and drawing water to the gut. As the protein is slowly digested and absorbed into the bloodstream, the amino acids will then be utilised throughout the body in the exact same way that you would expect collagen hydrolysate to function.
Gelatin is a natural multifunctional ingredient. It can acts as a gelling agent, emulsifier, thickener, binder, foam former (aerator) and film former.  It is perfect in an array of food products including: Marshmallows, gummies, soft candy, desserts, yoghurt, mousses. Using gelatin is a simple and easy way to increase the protein content in any hot meal including soups, gravies, stews and even hot beverages.
The World Health Organization (WHO) and the European Commission for Health and Consumer Protection confirm that gelatin is a safe food. In addition, the FDA (Food and Drug Administration) classifies gelatin as GRAS (Generally Recognized as Safe). Gelatin is a pure product with a high protein value (greater than 85% of its composition), presenting all the essential amino acids required by the human body with the exception of tryptophan.
Gelatin is neither classified an additive nor a preservative, but as a food, which means that it is an ingredient that does not have an e-number. It also does not contain fats or carbohydrates..


What to look for in a quality Beef Gelatin

Our Nutraviva beef gelatin is a premium product. Our source material is selected from farms that pasture raise their animals and are basically free from chemicals such as growth hormones, antibiotics, herbicides and pesticides which are often used when cattle are placed into large feedlots and fed grain and waste material. 

Our gelatin is 100% pure and not blended with inferior or cheaper sourced ingredients, with a 225 Bloom rating you can be sure that the product that you are purchasing is the best on the market.