Gelatin is widely used in the food industry. With its excellent gelling properties, it is often used as a binder or to improve texture in a wide variety of food products, including confectionery, desserts and pies. Gelatin is also an important product in the pharmaceutical, medical, cosmetic, adhesive and photographic industries.
Gelatin is generally prepared by partial hydrolysis of skin and bone materials of bovine or porcine origin. For this reason, it should be labeled correctly in the foods it is used in. This is especially important for people who want to avoid these types because of religious or ethical preferences.
After starch, gelatin has the second largest proportion of global market share in the food market. Gelatin appeals to the food industry as it is generally free of colour, odor and taste and can therefore be added to products without affecting perceived quality. Gelatin is often sold as a natural ingredient and is a sustainable by-product.
Gelatin is generally labeled in foods according to the animal it was obtained from (beef, pork, fish, or chicken). Gelatin is a highly processed product made by processing collagen, which can lead to DNA degradation.
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 are also gelatin screening services.
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