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Gelatin Manufacturers of Europe (GME): Sector Group of CEFIC (European Chemical Industry Council)
INTRODUCTION
Gelatin is a protein of animal origin, obtained by partial hydrolysis of the collagen contained in animal bones and skin. It is made up of 84-90% protein and around 1% mineral salts, the remainder being water.
Gelatin is vitreous, brittle, slightly yellowish or whitish and virtually tasteless and odorless. It is supplied in various forms: coarse granules, fine powder or sheets. Non-gelling gelatin is mainly used for its high protein content.
A traditional ingredient in home cooking for centuries, gelatin has now become an industrial product with multiple uses. It is widely used for culinary, pharmaceutical, photographic and technical applications, but is also a key ingredient in the food industry.
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Food-grade gelatin: production and applications
Production
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Economic data
The global industry produced 255,000 tonnes of gelatin in 1999, with Western Europe predominating (44% of world production), followed by North America (21%), Asia and Australia (16%) and South America (15%) (tables 1 and 2 ).
The global gelatin market is worth more than a...
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