Acta Scientiarum Polonorum Technologia Alimentaria

Gelatine is a significant hydrocolloid used widely across various industries, including food production, phar­maceuticals, and photography. It is classified as a water-soluble material obtained through the partial hydroly­sis of collagen sourced from animal skin, bones, and other connective tissues. The primary raw materials are derived from pigs and bovines, raising concerns related to religious beliefs and health considerations. As a re­sult, alternative sources of gelatine – such as those derived from fish, insects and poultry (e.g., chicken) – have been proposed to replace pig-derived gelatine. Gelatine possesses several useful properties based on its structure, including gel formation, protective colloid functions, stabilising and emulsifying capabilities, as well as adhesive and cohesive actions. With gelatine production expected to increase in the coming years, re­searchers are actively exploring ways to modify its properties and combine it with other substances to expand its applications. This review aims to deliver an in-depth analysis of gelatine, focusing on its basic structure, source of raw materials, production methods, and current uses in the food industry.