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The Nutritional value of Gelatin

You probably never thought of gelatin as having any nutritional value, but it actually does. It is very high in protein and of course, that is because of the food it is made from.

Gelatin is a pure and natural mixture of proteins that is extracted from animal collagen through a process known as hydrolysis. Most often gelatin comes from bovine compounds, pig skin, ox skin and bones. These ingredients are manufactured in modern factories with the greatest health and safety standards.

Gelatin is the naturally occurring process that converts the collagen into gelatin after it has undergone several cleansing and purifications stages. The result is a pale yellow dry powder called gelatin.

The nutritional value of gelatin at that point comprises a high level of protein, but also includes mineral salts. There are no additives or preservatives added to natural gelatin.

The natural form of gelatin provides a pure and easily digestible protein, which is the essential protein needed for our bodies. Superficial proteins are not acceptable substitutes for natural protein, and our bodies suffer when we don’t intake natural protein, like the values found in gelatin.

There are many kinds of protein that differ in nutritional values, and they are built on different kinds of amino acids. Therefore, to fulfill our body requirements, we need to consume ten different kinds of amino acids to efficiently build all the protein values.

Since gelatin is extracted from animal collagen, it provides 18 different kinds of amino acids and meets nine out of the ten amino acids requirements that are essential to our bodies.

Through various processes, gelatin has been purified and turned into many foods that we eat. Some of these foods include: powdered instant drinks, a substitute for carbohydrates in calorie-reduced foods, a food thickener in various dairy and other food products, a clarifier and refining agent in wines and juices.

However, we do not consume the natural state of gelatin in our food consumption. It undergoes further processing to become editable gelatin, and such foods that we are familiar with would be food stabilizers, thickeners and texturizers. At this point of the process, all the nutrients have been removed from the gelatin.

We do consume some forms of gelatine in its natural form and those foods would include the famous “gummi bears”. The final form that we are most familiar with is the jello dessert powder. Again, at that stage of the process there is no nutritional value in the gelatin.

However, the natural form of gelatin is in high demand in the medical world because of its very high protein levels. The gelatin peptides are rich in the amino acids found in collagen and include L-proline, L-hydroxyproline and glycine. Because of these values, they are used in bone and joint health care.

As well, gelatin in its nutritional form is used in various types of cosmetics as the protein element and thickening agent in some products.

So, the nutritional values of gelatin might not be in our desserts, but they are highly respected in other aspects of our health.