Gelatin

Bovine gelatin is a hydrolysate of collagen, which is extracted from the cartilage, tissues and joints of animals through long cooking. Collagen is gradually converted to gluten by cooking in the form of a thick mass of gel consistency. The resulting gel mass is dried and finely ground after cooking. It is a very efficient and high quality source of energy and nutrients. Gelatine powder is great for various culinary magic, e.g. preparation of various fruit jellies, confectionery, cakes, sweets, gummy candies, marmalades, aspic, etc.