Gelatin is produced from the pure skin of pigs from controlled organic livestock farms.
The peels are collected from organic pig farms throughout Germany and several neighboring countries and then processed in a controlled and specially certified gelatin production unit.
Gelatin belongs to the coagulants. We can use it in cooking as well as in confectionery to thicken watery mixtures such as creams and sauces, while, depending on the amount we will use, it can give us more “stable” mixtures, such as fruit jellies.
It has two amino acids: proline and hidrosiprolin (hydroxyprolin), which have a positive effect on the recovery of connective tissue. Gelatin is able to increase the growth and extent of connective tissue, which is very important in diseased joints.
