Confectionery

Gelatin is produced from the pure skin of pigs that come from controlled organic farms. The rinds are collected from organic pig farms throughout Germany and several neighboring countries and are then processed centrally in a controlled and specially certified gelatin production facility. 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 quantity we will use, it can also give us more “stable” mixtures, such as fruit jelly.

It has two amino acids: proline and hidrosiprolin(hydroxyproline), which have a positive impact 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.