Gelatin is a great supplement for equine hoof, joint and coat care. It is used for the growth and development of the hoof; very similar to the way it is used for healthy human fingernails. Supplementing with collagen can also improve the joint health of horses.
It is not uncommon for laboratories to use gelatin as a growth medium.
Gelatin is used to make adhesives that are applied to things like paper towel rolls, sustainable packaging, slipcases, US currency, laminated chipboard, book bindings, and folding cartons. Gelatin provides many advantages in this industry because it is biodegradable, recyclable, water-soluble, forms a long last bond, and is useful in “green” applications.
Popular confectionary applications for gelatin include gummy bears, marshmallows, circus peanuts, lozenges and wafers. There are many advantages to using gelatin because it is a binding agent, emulsifier, texturing agent, stabilizer, and whipping agent.
Gelatin is used extensively for the testing of ammunition to determine its effectiveness for hunting, as well as for military and crime stopping application. When our professional grade ballistic gelatin is made into blocks according to established law enforcement procedures, it provides valuable information due to its ability to mimic flesh. High clarity gelatin is used so that the projectiles’ trajectory, penetration, fragmentation, etc. may be observed and photographed. On a lighter note, gelatin is also used to make paint balls for the growing paintball warriors.
The gelatin used for the photographic industry is primarily derived from crushed beef bone because of the inherent photographic properties of the raw material. Photographic grade gelatin is used in all of the layers of a photographic product including the silver halide crystal-containing emulsion layer, top coating layer, sub-coating layer, anti-halogen layers, and non-curl layer.
In wound and burn healing, the various amino acids found in gelatin wake it a well-suited raw material for medical use. Other medical applications include phantom imaging, surgical sponges, ointments, salves, jellies and suppositories.
Marshmallow is an aerated confection containing sugars, water, gelatin and flavor. Depending on the type of marshmallow desired, the syrup is generally whipped to a weight of between 35 to 60 ounces per gallon. A good marshmallow gelatin should be high in bloom and viscosity. In addition, it should have good whipping qualities.
Gelatin is particularly useful in icings, glazes and crème fillings. It stabilizes the aqueous phase of such systems and helps to maintain a fine sugar crystal structure. Gelatin is also used in mousses, chiffons, cream fillings, and whipped toppings because of its whipping and stabilizing properties.
Gelatin desserts are prepared by the addition of water to dry-blended powders consisting of a sweetener, gelatin, food acid, buffer salt, flavor and food color. A 250 bloom gelatin is recommended as that will aid in producing a crisp, clean, refreshing mouth-feel.
The pharmaceutical industry uses very large quantities of gelatin primarily for making hard and soft gel capsules. Dipping stainless steel pins into a gelatin solution that is distributed uniformly around the pin makes hard capsules. Soft capsules are made from a solution of gelatin, plasticizers (such as glycerin) and water. In wound and burn healing, the various amino acids found in gelatin make it a well-suited raw material for pharmaceutical use. Other pharmaceutical application for gelatin include its use in tablets, emulsions, surgical sponges, ointments, salves, jellies, suppositories, plasma substitute for medicines, dietary/health supplements, syrups, etc. It is highly digestible and serves as a natural protective coating for medicines.
Gelatin is compatible with milk proteins and makes an excellent stabilizer for dairy products because of its gelling, water binding and protective colloid actions. In sour cream and yogurt, it helps provide a firm yet tender body. It is often added to buttermilk to prevent separation. Other dairy applications include cheese spread, cottage cheese, cheese cake, ice cream, and whipped cream.
Gelatin is used in pet food because of its binding properties. Since gelatin is pure protein, it also helps to increase the protein content of pet food. Pets can receive some of the same benefits from consuming gelatin such as reduced joint pain and increased mobility.
Gelatin is not a complete protein source because it is deficient in tryptophan, but its digestibility is excellent. Some popular nutritional products that contain gelatin for a boost of protein are protein drinks, protein energy bars, anti-inflammation supplements, and joint cartilage supplements.
Jellied meats, canned hams and sausage casings are some of the common gelatin applications in the meat packing industry. Gelatin is used to gel the fluid in jellied meats and canned hams and to bind pieces of meat to form a mold. Sausage casings made of gelatin can be used for all sausage applications including freezing, deep fat frying, grilling and oven cooking.
Gelatin has a tendency to form coacervates with other proteins and hydrocolloids. This property makes gelatin useful for precipitating materials that cause haze or cloudiness. Gelatin is used to clarify wines, beer, fruit juices and vinegar.
Gelatin has been used for many years in the cosmetics industry as “hydrolyzed animal protein” in shampoos, conditioners, lipsticks and fingernail formulas. Recently, additional uses for gelatin have been found as a collagen source in topical creams and other value added cosmetic products.