Gelatin

Gelatin is an insoluble protein obtained by hydrolysis of collagen, a basic structure of animal bodies including the skin, tendons, bones, and connective tissues. There are few types of gelatin sources such as mammalian (pig and cow), marine including fish (warm- and cold-water) and squid, poultry (chicken, birds, and ducks), and insect sources. The properties and functionality of gelatin depend on the type of collagen, sources, ages of animal, processes, etc., due to the different contents of amino acids and molecular weight distribution. This significant hydrocolloid has wide applications in cosmetic, pharmaceutical, photography, and food industries.