Gelatin is a clear and tasteless protein that thickens and solidifies some liquid and semi-liquid foods. Gelatin comes from collagen found in the bones, connective tissue and skin of pigs, cattle and other animals. Collagen is also derived from fish bones. Boiling the bones removes the protein, which partially solidifies as it cools. This is what produces the gelatinous, oily layer on a homemade pot. Commercially available culinary gelatin is purified before drying and packaging.
Available in gelatin, leaves or powder. Professional cooks prefer thin, flat sheets, also called leaf gelatin, because it dissolves slowly and results in a purer-tasting product. The individual grains in gelatin powder disperse more easily on a plate and dissolve faster. The higher the blooming power, the higher the melting points of the gel and the shorter the gelling time.
Gelatin is used in the food industry to create structure and form in puddings, yogurt, gummy candies, fruit gelatin desserts, ice cream, panna cotta, confectionery, and more . The concentration and grade of gelatin determine the precise temperatures at which it solidifies and melts.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there is also the search for gelatin in foods.
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