Gelatin

The most popular of the hydrocolloids is the only one obtained from an animal source.

Gelatin is not a polysaccharide but a protein which is digested as any other protein. For this reason, the European Commission considers it as a food and not as an additive, so gelatine has no “E” identification number.

Our gelatin should be hydrated before use because is powder. It dissolves already in 50C water solution becomes a gel when the temperature drops below 10 Celsius.

The gel of gelatin melts at 35 Celsius which is below the body temperature, so it has the typical texture "melts-in-mouth" which is not yet duplicated by any polysaccharide.

Price:
- 1 Kg bag: 25,00€
- 500 g bag: 13,75€
- 250 g bag: 7,50€
- 100 g bag: 3,30€

Price includes VAT (finnish ALV)