Gelatine

Gelatin is widely used to create the shell for both hard and soft capsules, providing an effective means of protecting the contents from light, atmospheric oxygen, contamination and microbial growth as well as masking taste and odor.

Hard capsules represent 75% of the gelatin capsule market. 1Also known as two-piece capsules, they consist of two cylindrical shells with a cap that fits closely over the body to form a hermetically closed unit. They can be produced in sizes ranging from 000 to 5 for humans and may be transparent or colored. Imprinting is also possible.

Hard capsules are commonly filled with powders, granules, pellets and mini-tablets. They can also be filled with liquids and pastes utilizing methods that have been developed to seal and package the capsules while maintaining drug safety standards.

Gelatin can be used as a binder or coating for tablets, which offers a lower-cost alternative to capsules. Tablets also provide the possibility of notching for dose splitting and there is no risk of crosslinking.

However, tablets are limited to solid APIs and excipients, while dissolution is slower, formulation is more difficult, and there is less protection of active ingredients against oxygen and light. Swallowability is also more challenging.

As a binder, gelatin can glue together powders during granulation such as starch, cellulose derivatives, and gum acacia. Gelatin coatings can also help overcome some of the tablets weaknesses. These include providing improved swallowability, reducing taste and odor, and helping to protect APIs against oxygen and light.

Gelatin has various benefits that make it ideally suited to a range of healthcare applications. It is almost universally tolerated, with excellent cell compatibility and minimal immunogenicity. It is also highly purified, with no risk of contamination, and it offers highly reproducible production in addition to well-controllable physical parameters.

Its uses include hemostatic sponges, which not only stanch blood effectively but are bioresorbable and accelerate the healing process by facilitating the migration of new tissue cells. Ostomy patches, meanwhile, use gelatin as an adhesive to the skin.

Gelatin bone plugs provide stability after joint surgery and, because of their biodegradability, they do not need to be removed afterward. Gelatin also has a long history of use as a plasma expander, offering a relatively cost-effective means of increasing plasma volume.

The property of forming a thermo-reversible gel is widely used in the production of
gummy candy (the production of gummy bears is the most notable example in the world of
gelatine application in the food sector). For this type of production, other
properties of gelatine are also employed, such as foam formation
(marshmallow), emulsifying and binding.
The gelatine gives the sweets the right elasticity, the right degree of chewability and a long shelf life.

A very well-known preparation is gelatine in water: mixtures of ready-to-use powders
are used, including gelatine, sugar, flavourings and colourants, which are then dissolved in water; the gelatine
acts as a gelling agent and binds with the water to give the product a transparent
gel-like structure.
Another application is the covering of fruit tarts. In this case, the gel preserves the freshness of the fruit preventing oxidation.
Gelatine, with a melting point close to body temperature, give the products a pleasant taste and helps to release the flavours.

Pure Gelatine is fully compatible with milk proteins and can, therefore, be used as
 a stabiliser ingredient in dairy products and ice creams. Gelatine allows the very best consistency to be achieved in any product.
In yoghurt, for example, gelatine helps not only to achieve the right consistency, but also to prevent
effects such as syneresis (i.e. the separation of water from the product).
Gelatine, which is fat- and sugar-free, can be used for the preparation of products
with low-calorie content (e.g. low-fat margarine) because it substitutes the fats, while helping to preserve the taste and consistency normally provided by them to the palate.

Pure Gelatine is widely used in the meat industry for decoration. It is used to cover cooked ham, sausages or other cooked meats to give them a fresher
and more appetising appearance.
In addition to its aesthetic purpose, the gel also acts as an antioxidant and prevents the meat from drying out.
 Gelatine can also be used inside meat (especially de-boned meat) to
help fill and cut it.
In canned meat, gelatine help to absorb the liquids released during sterilisation in the steam steriliser.
 Gelatine is also used in the production of aspics, of course, since it has a high bloom and excellent transparency.

The main component of skin is Pure Gelatin which is responsible for maintaining the skin’s structure.
As we age, the amount of collagen in our skin decreases and wrinkles begin to appear. 
It is essential to maintain the amount of collagen in the skin to avoid or delay the appearance of the signs of ageing. The regular daily intake of collagen peptides (hydrolysed gelatine) as a cosmetic nutrient improves the condition and structure of the skin and helps prevent it from ageing.

Pure Gelatine used in food supplements may help to increase the strength, resistance and shine of nails.
 Topical applications of products containing collagen peptides, also help to keep the skin hydrated, thus preventing ageing and contributing to keeping it soft and smooth.
 Topical products, based on collagen peptides, are also used in hair care, which help to improve shine and compatibility, especially when hair has
 undergone chemical treatments, such as perms or colouring treatments.

Pure Gelatine for plasma expanders is used in emergency medical treatment. Products containing
 gelatine are often used to recreate the volume of blood after extensive blood loss. Gelatine-based products, in fact, simulate the viscosity and molecular properties of blood.
In this scenario, the gelatine used must comply with very stringent microbiological and endotoxin specifications.
 Gelatine is also used for the production of haemostatic sponges which are used
during surgical operations to produce a localised haemostatic effect. These sponges can also be left in place as they are absorbed by the tissues.

Pure Gelatine is used in the production of pet food, both for its ability to bind water and
 for its proteins content.
 Collagen peptides are used as food supplements for the health of joints and bones of animals, as
they are for human beings.

Gelatine is used as a reagent to the tannins and bitter substances of wine. It also absorbs the substances which create cloudiness by making them amass for easier removal. 
Gelatine is, therefore, the element used to clarify wine, fruit juice, cider and beer.