| gelatin |
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| CHEBI:5291 |
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| A mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, and fish. |
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This entity has been manually annotated by the ChEBI Team.
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| Gelatin or gelatine (from Latin gelatus 'stiff, frozen') is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics.
Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, dips, and yogurts. Gelatin for cooking comes as powder, granules, and sheets. Instant types can be added to the food as they are; others must soak in water beforehand.
Gelatin is a natural polymer derived from collagen through hydrolysis. Its chemical structure is primarily composed of amino acids, including glycine, proline, and hydroxyproline. These amino acid chains form a three-dimensional network through hydrogen bonding and hydrophobic interactions, giving gelatin its gelling properties. Gelatin dissolves well in water and can form reversible gel-like substances. When cooled, water is trapped within its network structure, resulting in what is known as a hydrogel.
As a hydrogel, gelatin's uniqueness lies in its ability to maintain a stable structure and function even when it contains up to 90% water. This makes gelatin widely used in medical, food, and cosmetic industries, especially in drug delivery systems and wound dressings, as it provides stable hydration and promotes the healing process. Moreover, its biodegradability and biocompatibility make it an ideal hydrogel material.
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Read full article at Wikipedia
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mammalian metabolite
Any animal metabolite produced during a metabolic reaction in mammals.
marine metabolite
Any metabolite produced during a metabolic reaction in marine macro- and microorganisms.
food gelling agent
A food additive that enhances the texture of a foodstuff by gel formation.
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food gelling agent
A food additive that enhances the texture of a foodstuff by gel formation.
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View more via ChEBI Ontology
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8193777
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Reaxys Registry Number
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Reaxys
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8473514
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Reaxys Registry Number
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Reaxys
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9000-70-8
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CAS Registry Number
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ChemIDplus
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