Gelatin is the collagen part of connective tissue such as animal skin, bones and muscle membranes, and can be degraded into white or pale yellow flakes or powder particles with a slight gloss. It is a colorless, odorless, non-volatile, transparent and hard amorphous material that is soluble in hot water and insoluble in cold water, but can slowly absorb water, swell and soften. Depending on the gelatin, it can be divided into edible gelatin, pharmaceutical gelatin, photographic gelatin and industrial gelatin.
Edible Gelatin
Edible gelatin is collagen made from the bones and skin of pigs, cattle, sheep and other animals that have been denatured and degraded. It is a pure protein. It does not contain fat and cholesterol and is easily absorbed by the body. It is highly nutritional. In addition, gelatin foods made from wool have some therapeutic effects on certain diseases. Edible gelatin is often used in jellies, food coloring, high-grade gummies, ice cream, dry vinegar, yogurt, frozen foods, etc.
