What is gelatine?

Gelatine is derived primarily from collagen, which is a natural protein found in the connective tissues, bones, and skin of animals. When collagen is boiled, it breaks down into gelatine, resulting in a protein substance that serves various culinary purposes, such as thickening, stabilizing, and providing a gel-like texture in foods. This protein is especially prominent in dishes like jellies, gummy candies, and aspics, where its unique gelling properties are utilized.

The reference to gelatine being a natural protein substance in animal tissues highlights its animal origin and its role in culinary applications. This distinction is crucial because it sets gelatine apart from other types of proteins, such as those derived from plants, which are typically classified differently. Understanding the origin of gelatine helps in making choices relevant to dietary restrictions, especially for those who may avoid animal-based products.