XWL Food Gelatin Gelatin is a high-quality protein and, as a food, combines many positive properties for a healthy diet. Gelatin is also indispensable for modern cuisine thanks to its unique gelling strength. There are many versatile uses for gelatin in modern food production. The main reason for this is its unique ability to react under heat. Gelatin melts at 37 degrees Celsius and becomes firm again when it cools down. Its pleasant eating properties make it irreplaceable for the food sector. Just by the way, gelatin is a source of high-quality protein, low in calories, free of cholesterol and sugar and containing practically no fat. It is easy to digest and completely broken down by the human organism. On top of that, gelatin has hardly any potential for causing allergies. Many half-fat, low fat or light products would not be possible without gelatin. Whether half-fat margarine or butter, low-fat pat閟 or reduced-fat cheeses gelatin is used everywhere. It is neutral in taste, binds large quantities of water, forms gels and gives food that great mouth feel.