Gelatine (fish, pig or calves based)
Obtained by partial hydrolysis of collagen, which is the main protein in the skin of animals (fish, pigs, calves).
Gelatine is a setting agent / thickener used to solidify watery foods.
Gelatine is an extremely versatile raw material, available in a wide range of varieties to suit requirements for solubility temperature and application requirements.
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