gelatin

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 29 products

Energy

243 kcal

Fat

0 g

— of which saturates

0 g

Carbohydrates

39.2 g

— of which sugars

31.1 g

Fibre

0 g

Protein

28.2 g

Salt

71.53 g

• Fish gelatin.ReviewAdvances in food and nutrition research · 2010Boran G, Regenstein JMDOI: 10.1016/S1043-4526(10)60005-8
• Gelatin controversies in food, pharmaceuticals, and personal care products: Authentication methods, current status, and future challenges.ReviewCritical reviews in food science and nutrition · 2018Ali E, Sultana S, Hamid SBA et al.DOI: 10.1080/10408398.2016.1264361
• A Review of Modified Gelatin: Physicochemical Properties, Modification Methods, and Applications in the Food Field.ReviewJournal of agricultural and food chemistry · 2024Zhang W, Li M, Chen J et al.DOI: 10.1021/acs.jafc.4c03194
• Gelatin colloids in the resuscitation of trauma.ReviewJournal of the Royal Army Medical Corps · 2006Whitfield CDOI: 10.1136/jramc-152-04-01
• Dendronized Gelatin-Mediated Synthesis of Gold Nanoparticles.Molecules (Basel, Switzerland) · 2022Ding Y, Zhang X, Li W et al.DOI: 10.3390/molecules27186096
• Enhancing Mucoadhesive Properties of Gelatin through Chemical Modification with Unsaturated Anhydrides.Biomacromolecules · 2024Shatabayeva EO, Kaldybekov DB, Ulmanova L et al.DOI: 10.1021/acs.biomac.3c01183
• The risk of infusing gelatin? Die-hard misconceptions and forgotten (or ignored) truths.ReviewMinerva anestesiologica · 2016Pisano A, Landoni G, Bellomo R
• Effects of Yak skin gelatin on platelet activation.Food & function · 2019Chen Q , Yang H , Li Y et al.DOI: 10.1039/c8fo02513d

via PubMed

Wikidata facts

Instance of

mixture

Has part

carbon

Image

Gelatine.png

Has use

excipient

via Wikidata · CC0