Delicious and healthy kitchen ingredient
In recent years, fish gelatine has become a high-quality alternative to conventional pork or beef gelatine. Derived mainly from the skin and scales of warm and cold water fish, it offers specific health and nutritional benefits.
Health benefits and bioavailability
A major advantage of fish gelatine is its high bioavailability. Due to its collagen protein structure, it provides essential amino acids such as glycine, proline and hydroxyproline. These components are crucial for the regeneration of connective tissue, cartilage and tendons. Some studies suggest that fish gelatine could improve skin elasticity and reduce the depth of wrinkles, which is why it can be found in many anti-ageing cosmetics. They are also said to have a positive effect on hair growth and the stability of fingernails... Read more
Fish gelatine premium, 300 g powder (manufacturer Biogenial)
Content: 0.3 Kilogramm (€88.67 / 1 Kilogramm)
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From 1€29.60€98.67 / 1 Kilogramm
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From 2€28.10€93.67 / 1 Kilogramm
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From 5€26.60€88.67 / 1 Kilogramm
Relevance to diet and faith
Fish gelatine, unlike pork or beef products, is often the only animal gelatine option for people with certain religious dietary requirements. It must be processed to meet the requirements of both halal and kosher standards. This makes them an essential raw material for the global food and pharmaceutical industries to make products accessible to a broad international target group
Functional characteristics in the kitchen
Physically, fish gelatine has a lower melting point than gelatine from land mammals. In contrast to bovine gelatine, which only melts at high temperatures, fish gelatine is often already liquid at body temperature. In gastronomy, this makes for a particularly pleasant mouthfeel, as dishes such as mousses or jellies almost melt in the mouth. It also usually has no flavour or smell, which makes it perfect for fine desserts
Sustainability and utilisation
From an environmental perspective, fish gelatine has the advantage that it is obtained from by-products of the fishing industry. This process transforms scales and skins, which are normally considered waste, into a valuable protein. In addition to the food industry, it is also used in the pharmaceutical industry, for example in the production of soft capsules that safely enclose active ingredients and release them quickly in the body
In summary, fish gelatine combines a high biological value, functional superiority in textures and broad acceptance across cultural boundaries