Tipi di gelatina utilizzati negli integratori di olio di pesce

Gli integratori di olio di pesce sono una scelta popolare per le persone che desiderano aumentare l’assunzione di acidi grassi omega-3, che sono stati collegati a numerosi benefici per la salute. Tuttavia, molte persone potrebbero non essere consapevoli del fatto che la gelatina viene spesso utilizzata nella produzione di integratori di olio di pesce. La gelatina è un ingrediente comune in molti tipi di integratori, compreso l’olio di pesce, poiché aiuta a incapsulare l’olio e creare un prodotto più stabile. Ma che tipo di gelatina viene utilizzata negli integratori di olio di pesce?

Esistono due tipi principali di gelatina comunemente utilizzati negli integratori di olio di pesce: gelatina bovina e gelatina di pesce. La gelatina bovina è derivata dal collagene presente nelle ossa, nella pelle e nei tessuti connettivi della mucca. È un ingrediente ampiamente utilizzato in molti tipi di integratori e prodotti farmaceutici grazie alla sua versatilità e al suo rapporto costo-efficacia. La gelatina bovina viene spesso utilizzata negli integratori di olio di pesce perché è facilmente disponibile e può aiutare a creare una capsula liscia e facile da deglutire.

D’altra parte, la gelatina di pesce deriva dal collagene presente nella pelle e nelle squame dei pesci. La gelatina di pesce è un’opzione più sostenibile per gli integratori di olio di pesce, poiché utilizza sottoprodotti dell’industria di lavorazione del pesce che altrimenti andrebbero sprecati. La gelatina di pesce è anche una buona scelta per le persone che potrebbero avere restrizioni o preferenze dietetiche, come coloro che seguono una dieta pescataria o kosher.

Articolo	Unità	Requisiti degli indicatori	Risultati del test
Requisiti sensoriali	/	Giallo chiaro/giallo	Giallo chiaro
	/	Stato solido	Particelle solide
	/	Nessun odore sgradevole	Nessun odore sgradevole
Ph	/	3.5-7.5	5.8
Viscosità	Map\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\u00b	2\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\≥	3.8
Contenuto di umidità	%	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\≤14.0	8.9
Contenuto di ceneri	%	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\≤2.0	0.8
Forza di condensazione	Fiore g	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\≥50	182
Rapporto di trasmissione luminosa	%	Lunghezza d’onda450nm\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\≥30Lunghezza d’onda620nm\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\≥50	Lunghezza d’onda450nm:73Lunghezza d’onda620nm:91

Sia la gelatina bovina che quella di pesce presentano una serie di vantaggi e svantaggi quando si tratta di utilizzare integratori di olio di pesce. La gelatina bovina è più ampiamente disponibile ed economica, rendendola una scelta popolare per i produttori di integratori. Tuttavia, alcuni individui potrebbero avere dubbi sull’approvvigionamento della gelatina bovina e sul suo potenziale impatto sull’ambiente. La gelatina di pesce, d’altro canto, è un’opzione più sostenibile che utilizza sottoprodotti dell’industria di lavorazione del pesce. Tuttavia, la gelatina di pesce potrebbe non essere facilmente disponibile o economicamente vantaggiosa come la gelatina bovina.



Quando si sceglie un integratore di olio di pesce, è importante considerare il tipo di gelatina utilizzata nel prodotto. Gli individui con restrizioni o preferenze dietetiche potrebbero voler optare per un integratore che utilizzi gelatina di pesce, mentre altri potrebbero sentirsi più a loro agio con la gelatina bovina. È anche importante considerare l’approvvigionamento e la sostenibilità della gelatina utilizzata nell’integratore, poiché ciò può avere un impatto sull’impronta ambientale complessiva del prodotto.

In conclusione, sia la gelatina bovina che quella di pesce sono comunemente utilizzate negli integratori di olio di pesce per incapsulare l’olio e creare un prodotto stabile. La gelatina bovina è un’opzione conveniente e ampiamente disponibile, mentre la gelatina di pesce è una scelta più sostenibile che utilizza sottoprodotti dell’industria di lavorazione del pesce. Quando si sceglie un integratore di olio di pesce, è importante considerare il tipo di gelatina utilizzata nel prodotto, nonché eventuali restrizioni o preferenze dietetiche che potresti avere. In definitiva, la scelta tra gelatina bovina e di pesce dipende dalle preferenze personali e dai valori relativi alla sostenibilità e all’impatto ambientale.