It is an organic product obtained by hydrolysis of collagen. In hand you can get by decoction of bone and cartilage of animals. Colombia prepares with the decoction of legs preferably beef. The result is a colorless, tasteless and colloidal gel. Are you often add industrial way sugar and artificial flavors to sell in the market.
Following the line of Markel, gelatine is a semi-solid mixture at room temperature of water, proteins, peptides, minerals with low caloric value because has no carbohydrates, which are obtained by the hydrolysis of the collagen in the connective tissue of the ani evils: skin, bones, cartilages, hooves, tendons and viscera of livestock cattle, pigs, horses, sheep or other animals such as birds or fish.
