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Leaf Gelatin, also known as sheet gelatin, is globally renowned for its amazing sensorial performance, texturizing properties and ease of use in the world’s most beloved food dishes. Trusted by chefs, butchers, bakers and culinary enthusiasts, leaf gelatin is the must-have ingredient in professional kitchens and culinary studios around the globe!

As consumers seek unique eating experiences filled with multi-sensory adventures, chefs and culinary artists are exploring ingredients to help visually entice and tastefully satiate the most sophisticated of foodie appetites. This phenomenon for tactile foods coupled with an emerging experimental and playful approach to the culinary arts makes leaf gelatin the ideal partner in every kitchen.

Nevertheless this ingredient is not a phenomenon of the modern age. Since the Middle Ages, leaf gelatin and its precursors have been used in foods like broths and soups. Well-documented throughout history, such gelatin was the basis for gourmet foods served in the King’s Court of England nearly 500 years ago. For the past two hundred some years, leaf gelatin has been a mainstay ingredient in gourmet cooking where its roots can be traced back to French chefs using gelatin for foods such as chaufroid (jellied sauce garnish for meat), confit de canard (preserved duck) and glantin (similar to a meat-wrapped pâté).

The 21^st century has ushered in must-watch television programming featuring celebrity chefs in cooking and baking competitions as well as much loved shows featuring our favorite recipes and ingredient innovations. Even the most discriminating chefs and culinary instructors pay homage to historic and French-influenced gourmet dishes made with leaf gelatin – but consumer behaviors motivate these professionals to innovate, reformulate and repurpose even the most nostalgic of dishes… with leaf gelatin! This distinct ingredient beautifully unifies traditionally classic recipes with novel, modern-day cuisine to bridge the gap between generations.

 Despite being centuries old, GELITA^® Leaf Gelatin was and is a requirement in any professional kitchen. Owing its success to versatile performance like gelling and stabilizing, leaf gelatin has maintained its modern-day relevance due to its ability to offer unique tactile properties. Any experienced chef will attest to the amazingly smooth, one-of-a-kind mouthfeel and texture that only gelatin can deliver. And, in times when consumers are quick to judge a food based solely on its appearance, leaf gelatin can make all the difference by offering unbelievable foaming characteristics for the incredibly high and stable foamy peaks or through creating brilliantly clear, shiny and sheeny gels. Aside from creating visual appeal, leaf gelatin offers unduplicated flavor release. Gelatin’s ability to gently melt at body temperature often enhances the release of even the most delicate of flavors, creating a remarkable and positively memorable sensory experience. GELITA^® Leaf Gelatin is an ideal ingredient choice for giving dated recipes a renewed purpose and reinvented culinary experience – whether through flavor release, appearance or texture!

The cornerstone of many beloved culinary creations, GELITA^® Leaf Gelatin requires no weighing or measuring; simply count the number of required gelatin sheets. In fact, many chefs base entire recipes on leaf gelatin – and adjust all other ingredients accordingly. In just three easy steps, users can completely and easily manage the leaf gelatin inclusion. First, soak the sheets in cold water; allow the gelatin to swell, then squeeze out the excess water and dissolve with the rest of the ingredients. 

With no fat, no carbohydrates – this pure, allergen-free and easy to digest protein, GELITA^® Leaf Gelatin is ideal for those time-treasured, nostalgic desserts and savory dishes AND for modern make-overs of these traditional creations.

Join the scores of culinary educators, students and industry professionals who know that GELITA^® Leaf Gelatin is a must-have ingredient in any kitchen and in our favorite Foods!