Gelatin

Gelatin is a purified protein that is created through the hydrolysis of collagen from fish, goat, bovine and swine bones and skin sources. Gelatin has many practical uses in the food and pharmaceutical industries. In foods, gelatin is used as a texturizer or thickener. In the pharmaceutical industry, gelatin is an encapsulating agent. Nutrionally, gelatin is lacking l-tryptophan which makes it an imcomplete protein.

Gelatin is being researched for use with rheumatoid arthritis as it may combine with the antioxidant enzyme superoxide dismutase (SOD) and suppress joint inflammation. There is also research being conducted into gelatin's ability to inhibit bone collagen breakdown in those with osteoporosis. There have been no results yet to support these claims.

Gelatin is also referred to as Collagen hydrolysate, denatured collagen, gelatine, hydroylyzed gelatin, and hydrolyzed collagen protein.

Products containing Gelatin

Cautions Orally, gelatin can cause an unpleasant taste, sensation of heaviness in the stomach, bloating, dyspepsia, and belching.