Beef gelatin strengthens the joints, supports the work of the heart, improves metabolism, improves the health of hair, skin and nails.

Gelatin is a simple protein obtained by the hydrolysis of collagen from animal bones or cartilage cooked in water. It is easily soluble in water, with the resulting solutions having a tendency to thicken into jelly. The degree of solubility is proportional to the temperature of the water. The optimal temperature for dissolving gelatin is from 42 to 60. It is not desirable to dissolve at a temperature higher than 60, then it loses its properties. INGREDIENTS IN GELATIN: Although gelatin in dry weight is 98-99% protein, it has lower nutritional value than many other sources of protein. Gelatin has a particularly high content of essential amino acids glycine and Proline (t.well. those that the human body can only produce), while it lacks the essential amino acids (t.well. which the human body cannot produce. Does not contain tryptophan, has a lower content of isoleucine, threonine and methionine.