Nutrytex distributes and sells fish gelatine throughout the country for all industrial applications related to the food & beverage sector

Fish gelatine is a food ingredient – still called “jelly” as when it was obtained from the salom swim bladder – which is obtained by partial alkaline hydrolysis of the connective tissue present in the dermis of fish of the Pangasius and Tilapia genus. The result is an almost pure protein – over 85% – which contains 18 amino acids, 8 of which are essential to the human body. The assimilation of these amino acids is then very simple, comparable to what happens with the valuable fraction of hydrolyzed collagen, where the individual amino acids are split from the amino-peptide chain. The product has a granulometry of 8 to 80 mesh.

As a functional ingredient, the distribution of fish gelatin is required in different sectors. Its industrial use actually follows the bovine and porcine gelatin, but it is also used in those products where Kosher and Halal certifications are required.

• In the dairy sector it is used as a thickener in ice cream and semifreddo;

• In the confectionery sector it is a basic ingredient in the production of gummy candies and toffee, and in the preparation of gel for mirror coating of cakes;

• In the savoury sector it is used in the preparation of brine to compact hams from cut meat, and as a covering for meat pies, corned beef and meat pates.