Gelatin is a heterogeneous mixture of water-soluble proteins of high average molecular weights, present in collagen. The proteins are extracted by boiling skin, tendons, ligaments, bones, etc. in water. Type A gelatin is derived from acid hydrolysed tissue. The charge on a gelatin molecule and its isoelectric point are primarily due to the carboxyl amino and guanidino groups on the side chains. Type A gelatin has 78 to 80 millimoles of free carboxyl groups per 100 g of protein and a pI of 7,0 to 9,0.

• Salmonella and E.coli not detected

It is used as a stabiliser, thickener and texturiser in foods; to inhibit crystallisation in bacteriology and prepare cultures; in PCR hybridisation in molecular biology; in the pharmaceutical industry as a suspending agent, encapsulating agent and tablet binder; and in veterinary applications as a plasma expander and haemostatic sponge. It has been used for coating cell culture plates to improve cell attachment for a variety of cell types. Recommended for use as a cell culture substratum at 0,1 to 0,2 mg/cm² or 5 to 10 µl/cm². Optimal concentration depends on cell type as well as the application or research objectives.