GELATIN HISTORY

The production of mixtures similar to gelatin goes back to the Egyptians.

The scientific study of gelatin dates back to 1682 when a French man named Papin reported an attempt to produce edible gelatin. During the 1700s and 1800s the first uses of gelatin in glues and photography were developed , while at the end of 1800s gelatin started to be produced in big quantities by many small companies.

SHEET/LEAF GELATIN

Sheet/leaf gelatin is an animal protein obtained by breaking the pig skin.

In origin it was produced from fish cartilage, especially sturgeons and it was also called isinglass.

For this reason, in the Italian language, food gelatin is still wrongly called “fish glue”.

Animal gelatin is utilized in the food industry to increase the thickness and texture of many food such as creams, custards, trifles, puddings ( ex. Panna cotta, bavarese cream etc).

ANIMAL  GELATIN  POWDER

Animal gelatin powder is obtained by extraction through a hot water-based solution of connetive animal tissues after an acid or alkaline hydorlysis .

This gelatin solution is then purified through filtration and demineralisation, to be then concentrated by evaporation, sterilized at 138° C, jellified by cooling and finally it undergoes desiccation ( in sterilized air ) in order to obtain a solid product , stable and easily preservable at ambient temperature.

The european producers of gelatin use exclusively raw materials deriving from bovines analyzed and approved by veterinary doctors : for the production of gelatin are used exclusively raw materials of cattles approved and eligible for human consumption.

INSTANT GELATIN “ LA PREFERITA”

For more than 50 years , Giacomini has been producing and commercializing a food preparation suitable for the production of the savoury covering of patè and canapès, composed of  gelatin ( animal origen) , salt and monosodium glutamate.