GELATIN PROFILE
RELATIONSHIP BETWEEN COLLAGEN & GELATIN
Gelatin is produced from collagen which is a main protein found in animal skins and bones.
Collagen which is a pre-cursor of gelatin has a structure resembling 3 spiral staircases coiled together.
When the collagen molecule is heated, 3 spirals come apart, and gelatin is formed.
COMPONENT OF GELATIN
The main component of gelatin which is derived from collagen consists of more than 86% protein.
Water makes up 12% of total components as well as traces of ash.
AMINO ACID COMPOSITION
Gelatin is composed of 18 kinds of amino acids.
Gelatin is not a complete protein because it lacks the essential amino acid tryptophan.
It is rich in lysine which is a nutritional benefit.
SOL AND GEL
When heated, gelatin changes to liquid (sol) form.
When cooled, it solidifies into gel form.
This sol 
gel transformation is reversible.
This capability of being easily transformed from liquid to gel form, and back again as required, is one of the most significant characteristics of gelatin.
FILMING
When gelatin in liquid form is dried, it forms a solid durable film.
This gelatin film is strong enough to prevent absorption of moisture and oxidation of whatever it surrounds or protects.
When immersed in water, it absorbs water rapidly and, when heated, reverts easily to sol form.
AERATION
Gelatin solution exibits the capacity to form a highly stable foam.
This foaming property is utilized in dessert such as marshmallows or bavarian creams.