It enhances the protein value in foods, reduces the carbohydrate ratio and gives energy and is used as a vitamin carrier.
It is obtained from collagen which is protein tissue in cattle bones and skin.
It contains 18 of the 20 essential amino acids for our body, especially 9 of the 10 essential amino acids required to be taken with food as it can not be synthesized in the body.
It contains 84-90% protein, 1-2% mineral and the remainder is water.
It is a raw material that increases the nutritional value, giving candies its unique structure and elasticity.
As a source of cholesterol and fat free protein, it is readily digestible in the body and is nonallergenic.
