The first mention of gelatin dates back to the 15th century, and recently, scientists discovered its particles even in the tombs of the pharaohs. Use for Use for preparing cold, sweet dishes and culinary products. Nutritiona value on 100 gr. Proteins (g / 100g)… 0,7 Fats (g / 100g)… 0,4 Carbohydrates (g / 100g)… 82,7 Energy value (kcal / 100g)… 350
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Gelatin is a type of natural protein that is soluble in water and is obtained by partial hydrolysis of collagen from animal or fish bones, skin, and tendons. Gelatin is composed of glycine, proline, and hydroxyproline and is available in two basic types: food-grade gelatin and hydrolyzed collagen. The shelf life of Gelatin is 12 months, and it is available in 25 kg bags. Gelatin is a transparent and odorless substance. It is a popular food ingredient that acts as a stabilizer, thickener and emulsifier. Gelatin is a versatile substance used in food, cosmetics and pharmaceuticals. It can thicken and stabilize foods, form a protective film on the skin, and be used in the manufacture of capsules. It also has a positive effect on the health of bones and joints.
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