What are the characteristics of gelatin? What harm does it do to the human body?

One of the most versatile ingredients in the world, gelatin is a pure protein derived from natural collagen that has been used in food, pharmaceutical, nutrition, photography and many other fields for nearly two centuries.

Properties

Gelatin is a pure protein, not a fat. People might think of it as a fat because it has gel-like properties and melts at 37°C (98.6°F), giving it a mouthfeel similar to full-fat products. Because of this, it can be used to replace fat in some dairy products.

Gelatin is thermoreversible. Depending on the temperature, it can go back and forth between liquid and gel states without breaking down.

The Truth About Gelatin

Gelatin is animal-derived and cannot be defined as vegetarian. So-called vegetarian versions of gelatin are really another ingredient category because they don’t have the gold-standard organoleptic properties and functionality of animal-derived gelatin.

Porcine, beef, chicken and fish-derived gelatin are safe, clean label, non-GMO, cholesterol-free, non-allergenic (except fish) and gut-friendly.

Harm to the human body

Edible gelatin is a qualified food additive, and the general dosage is not large. Eating a small amount will not cause any harm to the human body. However, edible gelatin is an incomplete protein, and the human body has a high absorption rate and almost no nutrition. However, eating too much of jelly, tortoise jelly, and gummy candy is not easy to digest, which means that excessive use may affect gastrointestinal function.