Gelatin is a translucent, colorless, friable (when dry) and odorless solid substance derived primarily from collagen within pig skin (hides) and bovine bone. It is commonly used as a gelling agent in the manufacture of food, pharmaceuticals, photography and cosmetics. Gelatin is the irreversibly hydrolyzed form of collagen and is classified as a food. It is found in some sticky confections as well as other products such as marshmallows, gelatin desserts, and some ice creams and yogurts. Household gelatin is found in flakes, granules, or powdered form.
Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a variety of food and non-food products: common examples of food products containing gelatin are gelatin desserts, trivia, jellies, marshmallows, candy corn, and candies such as Peeps, gummy bears, and jelly babies. Gelatin is used as a stabilizer, thickener, or thickening agent in foods such as jams, yogurt, cream cheese, and margarine; it is also used in reduced-fat foods to mimic the texture of fat and create bulk without adding calories.
Eggs containing gelatin are used to clarify fruit juices, such as apple juice and vinegar. Isinglass from fish swimming bladders is still used as a clarifying agent in wine and beer. Apart from deer antlers and deer horns, fish gelatin is one of the oldest sources of gelatin.
Gelatine is categorized according to raw material, production method, product quality and product use into edible gelatine, pharmaceutical gelatine, industrial gelatine, photographic gelatine, leather glue and bone glue.
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1) Eat gelatin
It is an important ingredient and additive in the food industry. It is commonly used as gelling agent, stabilizer, emulsifier, thickener and clarifier in the production of meat products, cakes, ice cream, beer, fruit juices and so on.
(2) Biofilm materials
The most researched gelatin-based membrane materials are mainly chitosan - gelatin co-blended membrane, gelatin - silk protein co-blended membrane, polylactic acid - gelatin co-blended membrane and polyvinyl alcohol - gelatin co-blended membrane. These blends have been greatly improved. The physical and chemical properties of gelatin make gelatin-based polymer membrane materials more functional.
(3) Medical fibers
The blending of other composites with gelatin improves the mechanical properties of gelatin-based medical fiber materials. Tissue repair and replacement.
(4) Industrial gelatin
Used in the manufacture of fiber textiles, insulating materials, paper, holographic materials, and so on.
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