GELATINE

Gelatine or Gelatine (from Latin gelatus 'stiff, frozen') is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts.
Gelatine may also be referred to as hydrolyzed collagen, collagen hydrolysate, Gelatine hydrolysate, hydrolyzed Gelatine, and collagen peptides after it has undergone hydrolysis. 
Gelatine is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics.

CAS Number: 9000-70-8
Molecular Formula: C6H12O6
EINECS Number: 232-554-6

Synonyms: glycine, 56-40-6, 2-Aminoacetic acid, aminoacetic acid, Glycocoll, Aminoethanoic acid, Glycolixir, H-Gly-OH, Glicoamin, Glycosthene, Aciport, Padil, Hampshire glycine, L-Glycine, Amitone, Leimzucker, Aminoazijnzuur, Acetic acid, amino-, Glycine, non-medical, Sucre de Gelatine, Glicina, Glycinum, GLY (IUPAC abbrev), Gyn-hydralin, Corilin, Glycine [INN], Glyzin, FEMA No. 3287, Acido aminoacetico, Glycinum [INN-Latin], Acide aminoacetique, Glicina [INN-Spanish], Acidum aminoaceticum, gly, Glykokoll, Aminoessigsaeure, Hgly, CCRIS 5915, HSDB 495, Acide aminoacetique [INN-French], Acido aminoacetico [INN-Spanish], Acidum aminoaceticum [INN-Latin], 25718-94-9, AI3-04085, MFCD00008131, NSC 25936, GLYCINE 1.5% IN PLASTIC CONTAINER, H2N-CH2-COOH, amino-Acetic acid, EINECS 200-272-2, UNII-TE7660XO1C, NSC-25936, [14C]glycine, TE7660XO1C, DTXSID9020667, CHEBI:15428, Glycine [USP:INN], NSC25936, CHEMBL773, DTXCID90667, Glycine iron sulphate (1:1), EC 200-272-2, aminoacetate, Athenon, 2-aminoacetate, Glycine (USP:INN), NCGC00024503-01, Glycinum (INN-Latin), Glicina (INN-Spanish), GLYCINE (II), GLYCINE [II], GLYCINE (MART.), GLYCINE [MART.], Glycine, free base, GLYCINE (USP-RS), GLYCINE [USP-RS], GLYCINE (EP MONOGRAPH), GLYCINE [EP MONOGRAPH], GLYCINE (USP MONOGRAPH), GLYCINE [USP MONOGRAPH], Acide aminoacetique (INN-French), Acido aminoacetico (INN-Spanish), Acidum aminoaceticum (INN-Latin), CAS-56-40-6, Glycine, labeled with carbon-14, AMINOACETIC ACID 1.5% IN PLASTIC CONTAINER, Aminoessigsaure, Aminoethanoate, 18875-39-3, amino-Acetate, 2-aminoaceticacid, [3H]glycine, Glycine USP grade, Glycine (Standard), Glycine - EP, Glycine, EP/USP, H-Gly, L-Gly, Gly-CO, Gly-OH, L-Glycine,(S), [14C]-glycine, Corilin (Salt/Mix), Tocris-0219, Glycine (H-Gly-OH), GLYCINE [VANDF], NH2CH2COOH, GLYCINE [FHFI], GLYCINE [HSDB], Glycine, technical grade, GLYCINE [FCC], GLYCINE [JAN], GLYCINE [MI], Glycine (JP18/USP), Glycine, 99%, FCC, GLYCINE [WHO-DD], Biomol-NT_000195, bmse000089, bmse000977, WLN: Z1VQ, Gly-253, GLYCINE [GREEN BOOK], GTPL727, AB-131/40217813, GLYCINE [ORANGE BOOK], Treating Gingivitis Toothpaste, Glycine, Electrophoresis Grade, BPBio1_001222, GTPL4084, GTPL4635, Repair Cracked Teeth Toothpaste, GLYCINE-1-13C-15N, BDBM18133, HY-Y0966R, AZD4282, MSK1408, Glycine, >=99.0% (NT), Glycine, 98.5-101.5%, Pharmakon1600-01300021, Glycine 1000 microg/mL in Water, 2-Aminoacetic acid;Aminoacetic acid, BCP25965, CS-B1641, EAA89676, HY-Y0966, Glycine, ACS reagent, >=98.5%, Tox21_113575, Glycine, 99%, natural, FCC, FG, HB0299, NSC760120, s4821, STL194276, Glycine, purum, >=98.5% (NT), Glycine, tested according to Ph.Eur., AKOS000119626, Glycine, for electrophoresis, >=99%, Tox21_113575_1, 1ST1408, CAREDOTreating Gingivitis Toothpastes, CCG-266010, DB00145, FG02717, FG71510, NSC-760120, Glycine - Absolute carbon isotope ratio, Glycine, BioUltra, >=99.0% (NT), Glycine, BioXtra, >=99% (titration), SERINE IMPURITY B [EP IMPURITY], CAREDORrepair Cracked Teeth Toothpastes, Glycine, SAJ special grade, >=99.0%, NCGC00024503-02, NCGC00024503-03, BP-31024, FG175750, Glycine, Vetec(TM) reagent grade, 98%, CAREDOTreating Gingivitis Toothpastes100g, DB-029870, G0099, G0317, Glycine, ReagentPlus(R), >=99% (HPLC), NS00001575, CAREDORrepair Cracked Teeth Toothpastes100g, EN300-19731, C00037, C22407, D00011, D70890, M03001, L001246, Q620730, SR-01000597729, C-Terminal [mycofactocin precursor peptide]-glycine, Glycine, certified reference material, TraceCERT(R), SR-01000597729-1, BRD-K72369578-001-04-1, Q27115084, B72BA06C-60E9-4A83-A24A-A2D7F465BB65, F2191-0197, Glycine, European Pharmacopoeia (EP) Reference Standard, Z955123660, Glycine, BioUltra, for molecular biology, >=99.0% (NT), Glycine, from non-animal source, suitable for cell culture, InChI=1/C2H5NO2/c3-1-2(4)5/h1,3H2,(H,4,5), Glycine, United States Pharmacopeia (USP) Reference Standard, Glycine, Pharmaceutical Secondary Standard; Certified Reference Material, Glycine, analytical standard, for nitrogen determination according to Kjeldahl method, 200-272-2, Glycine, from non-animal source, meets EP, JP, USP testing specifications, suitable for cell culture, >=98.5%, Glycine, meets analytical specification of Ph. Eur., BP, USP, 99-101% (based on anhydrous substance), TELEOSTEAN Gelatine, PRIONEX(R) Gelatine, absorbableGelatinesponge, Galfoam, Gelatinefoam, gelfoam, PORCINEGelatine, BOVINEGelatine

Gelatine does not occur in nature as such, but is derived by hydrolysis of collagen, the chief protein component in connective tissues of the animal body. 
The major sources of collagen are cattle hides, pig skins and bones. 
The resulting Gelatine is of two types commonly designated A and B, depending upon which of two processes are used to convert the collagen into Gelatine. 

Type A Gelatine is derived primarily from pig skin by acid processing; it has an isoelectric point between pH 7 and pH 9. 
Type B is from cattle hides and bones by alkaline or lime processing and has an isoelectric point between pH 4.7 and pH 5.1.
Gelatine is a protein derived from collagen, a structural protein found in the skin, bones, and connective tissues of animals, primarily cows and pigs. 

Gelatine is created by boiling these animal parts in water to extract the collagen, which is then processed into a tasteless, colorless, and odorless substance that forms a gel when mixed with water. 
Gelatine is widely used in the food industry as a gelling agent in products like gummy candies, marshmallows, Gelatine desserts, and some dairy products. 
It is also utilized in pharmaceuticals for making capsules, as well as in the cosmetic industry for skincare products due to its collagen-boosting properties. 

Additionally, Gelatine plays a role in the medical field, being used in wound dressings, drug delivery, and even as a component in some vaccines. 
Gelatine is rich in amino acids, particularly glycine and proline, which are believed to support joint health, digestion, and skin elasticity. 
However, because it is derived from animals, it is not suitable for vegetarian or vegan diets, though plant-based alternatives such as agar-agar and pectin are available.

Gelatine is colorless or slightly yellow, transparent, brittle, practically odorless, tasteless, presenting as sheets, flakes or a coarse powder. 
On being warmed, Gelatine disperses into the water resulting in a stable suspension. 
Water solutions of Gelatine will form a reversible gel if cooled below the specific gel point of Gelatine. 

The gel point is dependent on the source of the raw material. 
Gelatine extracted from the tissues of warm-blooded animals will have a gel point in the range of 30°C - 35°C. 
Gelatine extracted from the skin of cold-water ocean fish will have a gel point in the range of 5°C - 10°C. 

Gelatine is soluble in aqueous solutions of polyhydric alcohols such as glycerin and propylene glycol.
white to slightly yellow powder, also known as glutin, is a protein found in many animal tissues including skin, cartilage, horn, and bone. 
Gelatine is used in leather dressings, in photography, in metallurgy, in the plastics industry, and in pharmaceuticals.

Substances containing Gelatine or functioning in a similar way are called Gelatineous substances. 
Gelatine is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. 
It is brittle when dry and rubbery when moist. 

Gelatine is present in Gelatine desserts, most gummy candy and marshmallows, ice creams, dips, and yogurts.
Gelatine for cooking comes as powder, granules, and sheets. 
Instant types can be added to the food as they are; others must soak in water beforehand.

Gelatine is a protein obtained by partial hydrolysis of collagen, the chief protein component in skin, bones, hides, and white connective tissues of the animal body. 
Type A Gelatine is produced by acid processing of collagenous raw material; type B is produced by alkaline or lime processing. 
Because it is obtained from collagen by a controlled partial hydrolysis and does not exist in nature, Gelatine is classified as a derived protein. 

Animal glue and Gelatine hydrolysate, sometimes referred to as liquid protein, are products obtained by a more complete hydrolysis of collagen and can thus be considered as containing lower molecular-weight fractions of Gelatine.
Gelatine is a protein derived from collagen and is found in a wide variety of foods including confectioneries (gums, chewable sweets, nougat, liquorice, chewing gum, marshmallows), desserts, yogurts, icing, hams, corned beef, canned meats, injection powders/binding agents and stock cubes. 
It is often added to food products to bind foods, add elasticity or to add texture. 

Gelatine is also used as a fining agent in the beverage industry and throughout the pharmaceutical and medical industries.
Gelatine is a special animal-derived substance used in many different areas ranging from the food industry to the cosmetics industry, from professional kitchens to the pharmaceutical industry. 
It is essential for professional recipes as it is translucent, flavorless, and odorless. 

Gelatine is also beneficial for human life with the collagen and amino acids it contains. 
Gelatine is available in two forms; powder and leaf.
With its thickening and texturizing feature, Gelatine usage also makes the recipes look brighter and help extend their shelf life. 

Gelatine is commonly used in cakes, confectionery, juices, and ice creams.
Gelatine is a translucent, colorless, flavorless protein derived from collagen, which is found in the skin, bones, and connective tissues of animals such as cows, pigs, and fish. 
It is produced by boiling these animal parts in water to extract the collagen, which is then hydrolyzed and dried to form a powdered or sheet-like substance that can be rehydrated and used in various applications.

Animal bones, skin, and connective tissues are cleaned and treated with an acid or alkali solution to break down the collagen.
The pre-treated materials are then boiled in water to extract Gelatine, which is composed of collagen protein.
The Gelatine is filtered, concentrated, and purified to remove impurities.

Finally, the purified Gelatine is dried into a powder, granules, or sheets.
Gelatine is a natural protein substance derived from collagen, a structural protein found in the skin, bones, and connective tissues of animals, primarily sourced from cows, pigs, and sometimes fish. 
It is widely known for its ability to form a gel-like consistency when dissolved in hot water and then cooled, making it a valuable ingredient in the food, pharmaceutical, medical, and cosmetic industries.

The use of Gelatine dates back thousands of years, with ancient civilizations extracting Gelatine from animal bones and tissues by prolonged boiling. 
Over time, this traditional practice evolved into a sophisticated industrial process that allows for large-scale production of purified Gelatine, used in a wide range of products across various industries.

Melting point: >226°C (dec.)
Density: 1.2
Storage temp.: 2-8°C
Solubility: H₂O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow
Form: Powder
pKa: 3.7 to 4.5 (H₂O, t=25°C, I=0.00, N₂ atmosphere) (Uncertain)
Color: Pale yellow to beige
pH: 4.0-6.0 (25℃, 67 mg/mL in H₂O)
Odor: Musty odor
pH Range: 4 - 7 at 66.7 g/L at 60 °C
Biological source: Porcine skin
Viscosity: 5.10-5.80 mPa·s
Water Solubility: Soluble in hot water
Merck: 13,4393
Stability: Stable. Hygroscopic. Incompatible with strong oxidizing agents.

Gelatine, NF, is a protein obtained by the partial hydrolysis of collagen, an albuminoid found in bones, skin, tendons, cartilage, hoofs, and other animal tissues. 
Gelatine is used in the preparation of capsules, in the coating of tablets, and, with glycerin, as a vehicle for suppositories. 
It has also been used as a vehicle when slow absorption is desired for drugs.

Extraction of Gelatine for use as a glue by cooking hides dates back to the earliest recorded history of man and appears in the literature of the items up to the present day.
During the early years of the Napoleonic era it was manufactured on a large scale in an attempt to alleviate the food shortages resulting from the English naval blockade of Europe. 
Gelatine was first manufactured in the U.S. in 1809. 

In 1845 a U.S. patent was granted for a Gelatine which contained all the ingredients fitting it for table use, and required only the addition of hot water and subsequent cooling to prepare it for serving.
A pale yellow protein obtained from the bones, hides, and skins of animals, which forms a colloidal jelly when dissolved in hot water. 
It is used in jellies and other foods, to make capsules for various medicinal drugs, as an adhesive and sizing medium, and in photographic emulsions.

Gelatine from fish skin can be used in the preparation of various gels based on their gelling characteristics. 
It can also be used as an additive in surimi processing to enhance the functional and mechanical properties of gel.
Gelatine is an amphoteric material and will react with both acids and bases. 

Gelatine is also a protein and thus exhibits chemical properties characteristic of such materials; for example, Gelatine may be hydrolyzed by most proteolytic systems to yield its amino acid components.
Gelatine will also react with aldehydes and aldehydic sugars, anionic and cationic polymers, electrolytes, metal ions, plasticizers, preservatives, strong oxidizers, and surfactants. 
It is precipitated by alcohols, chloroform, ether, mercury salts, and tannic acid. 

Gels can be liquefied by bacteria unless preserved.
Some of these interactions are exploited to favorably alter the physical properties of Gelatine: for example, Gelatine is mixed with a plasticizer, such as glycerin, to produce soft Gelatine capsules and suppositories; Gelatine is treated with formaldehyde to produce gastroresistance.

Gelatine is a collection of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, and fish. 
During hydrolysis, some of the bonds between and within component proteins are broken. 
Its chemical composition is, in many aspects, closely similar to that of its parent collagen.

Photographic and pharmaceutical grades of Gelatine generally are sourced from cattle bones and pig skin. 
Gelatine is classified as a hydrogel.
Gelatine is nearly tasteless and odorless with a colorless or slightly yellow appearance.
Gelatine is transparent and brittle, and it can come as sheets, flakes, or as a powder.

Polar solvents like hot water, glycerol, and acetic acid can dissolve Gelatine, but it is insoluble in organic solvents like alcohol.
Gelatine absorbs 5–10 times its weight in water to form a gel.
The gel formed by Gelatine can be melted by reheating, and it has an increasing viscosity under stress (thixotropic).

The upper melting point of Gelatine is below human body temperature, a factor that is important for mouthfeel of foods produced with Gelatine.
The viscosity of the Gelatine-water mixture is greatest when the Gelatine concentration is high and the mixture is kept cool at about 4 °C (39 °F). 
Commercial Gelatine will have a gel strength of around 90 to 300 grams Bloom using the Bloom test of gel strength.

Gelatine's strength (but not viscosity) declines if it is subjected to temperatures above 100 °C (212 °F), or if it is held at temperatures near 100 °C for an extended period of time.
Gelatines have diverse melting points and gelation temperatures, depending on the source.
For example, Gelatine derived from fish has a lower melting and gelation point than Gelatine derived from beef or pork.

When dry, Gelatine consists of 98–99% protein, but it is not a nutritionally complete protein since it is missing tryptophan and is deficient in isoleucine, threonine, and methionine.
The amino acid content of hydrolyzed collagen is the same as collagen. 
Hydrolyzed collagen contains 19 amino acids, predominantly glycine (Gly) 26–34%, proline (Pro) 10–18%, and hydroxyproline (Hyp) 7–15%, which together represent around 50% of the total amino acid content.

Gelatine is responsible for close packing of the chains. 
Presence of proline restricts the conformation. 
This is important for gelation properties of Gelatine.

Other amino acids that contribute highly include: alanine (Ala) 8–11%; arginine (Arg) 8–9%; aspartic acid (Asp) 6–7%; and glutamic acid (Glu) 10–12%.
In 2011, the European Food Safety Authority Panel on Dietetic Products, Nutrition and Allergies concluded that "a cause and effect relationship has not been established between the consumption of collagen hydrolysate and maintenance of joints".

Hydrolyzed collagen has been investigated as a type of wound dressing aimed at correcting imbalances in the wound microenvironment and the treatment of refractory wounds (chronic wounds that do not respond to normal treatment), as well as deep second-degree burn wounds.
In 2019, the worldwide demand of Gelatine was about 620,000 tonnes (1.4×109 lb).
On a commercial scale, Gelatine is made from by-products of the meat and leather industries. 

Most Gelatine is derived from pork skins, pork and cattle bones, or split cattle hides.
Gelatine made from fish by-products avoids some of the religious objections to Gelatine consumption.
The raw materials are prepared by different curing, acid, and alkali processes that are employed to extract the dried collagen hydrolysate. 

These processes may take several weeks, and differences in such processes have great effects on the properties of the final Gelatine products.
Gelatine also can be prepared at home. 
Boiling certain cartilaginous cuts of meat or bones results in Gelatine being dissolved into the water. 

Depending on the concentration, the resulting stock (when cooled) will form a jelly or gel naturally. 
This process is used for aspic.
After pre-treatment, the collagen is extracted by boiling the raw materials in water. 

This process, called hydrolysis, involves breaking down the collagen into Gelatine. 
The temperature and duration of boiling determine the quality and strength of the Gelatine produced.
Once the Gelatine is extracted, it undergoes several purification steps to remove any remaining fats, minerals, and impurities. 

The solution is then filtered, purified, and concentrated to achieve the desired consistency. 
This ensures a pure, high-quality product that can be used in food and pharmaceutical applications.
Gelatine is rich in collagen, which is an essential component of cartilage, bones, and connective tissue. 

Consuming Gelatine may help reduce joint pain and improve mobility, especially in individuals with conditions like osteoarthritis. 
The amino acids in Gelatine, such as glycine and proline, contribute to collagen production, which is crucial for maintaining strong and healthy joints.
Collagen is a vital protein for maintaining the elasticity and hydration of the skin. 

As people age, collagen production decreases, leading to wrinkles and sagging skin. 
Consuming Gelatine may help improve skin elasticity, reduce signs of aging, and promote healthier hair and nails.
One of the most important amino acids in Gelatine is glycine, which plays a role in maintaining a healthy gut lining. 

This is particularly beneficial for people suffering from digestive issues like leaky gut syndrome or irritable bowel syndrome (IBS). 
Gelatine can help repair and strengthen the gut lining, preventing inflammation and improving digestion.
Glycine, an amino acid found in Gelatine, has been shown to improve sleep quality by promoting relaxation and reducing symptoms of insomnia. 

It is believed to have a calming effect on the nervous system, making it a natural aid for better sleep.
Gelatine is high in protein and low in calories, making it a great addition to a balanced diet. 

Protein is known to promote satiety, which helps reduce appetite and overall calorie intake. 
This makes Gelatine a useful dietary addition for weight management.

Production Methods Of Gelatine:
Gelatine is extracted from animal tissues rich in collagen such as skin, sinews, and bone. 
Although it is possible to extract Gelatine from these materials using boiling water, it is more practical to first pretreat the animal tissues with either acid or alkali. 
Gelatine obtained from the acid process is called type A, whereas Gelatine obtained from the alkali process is called type B.

The acid-conditioning process (manufacture of type A Gelatine) is restricted to soft bone ossein (demineralized bones), sinew, pigskin, calfskin and fish skins for reasons of gaining sufficient yield. 
The material is cut in pieces and washed in cold water for a few hours to remove superficial fat. 
Gelatine is then treated with mineral acid solutions, mainly HCl or H2SO4, at pH 1–3 and 15–20°C until maximum swelling has occurred. 

This process takes approximately 24 hours. 
The swollen stock is then washed with water to remove excess acid, and the pH is adjusted to pH 3.5–4.0 (pigskin, fish skin) or 2.0–3.5 (all other tissues) for the conversion to Gelatine by hot-water extraction.
The hydrolytic extraction is carried out in a batch-type operation using successive portions of hot water at progressively higher temperatures (50–75°C) until the maximum yield of Gelatine is obtained. 

The Gelatine solution is then filtered through previously sterilized cellulose pads, deionized, concentrated to about 20–25% w/v and sterilized by flashing it to 138°C for 4 seconds. 
The dry Gelatine is then formed by chilling the solution to form a gel, which is air-dried in temperature-controlled ovens. 
The dried Gelatine is ground to the desired particle size.

In the alkali process (liming), demineralized bones (ossein) or cattle skins are usually used. 
The animal tissue is held in a calcium hydroxide (2–5% lime) slurry for a period of 2–4 months at 14–18°C. 
At the end of the liming, the stock is washed with cold water for about 24 hours to remove as much of the lime as possible. 

The stock solution is then neutralized with acid (HCl, H2SO4, H3PO4) and the Gelatine is extracted with water in an identical manner to that in the acid process, except that the pH is kept at values between 5.0–6.5 (neutral extraction).
During the preparation of the bovine bones used in the production of Gelatine, specified risk materials that could contain transmissible spongiform encephalopathies (TSEs) vectors are removed. 
TSE infectivity is not present in pharmaceutical grade Gelatine.

Uses Of Gelatine:
As stabilizer, thickener and texturizer in food; manufacture of rubber substitutes, adhesives, cements, lithographic and printing inks, plastic Compounds, artificial silk, photographic plates and films, matches, light filters for mercury lamps; clarifying agent; in hectographic masters; sizing paper and textiles; for inhibiting crystallization in bacteriology, for preparing cultures. 
Pharmaceutic aid (suspending agent; encapsulating agent; tablet binder; tablet and coating agent). 
Gelatine is a hydrophilic chemical useful in histochemistry, bacterial culture media and light microscope autoradiography.

Gelatine is used as a natural sealant against moisture loss and as a formulation thickener. 
The films produced by Gelatine are tacky when moist and hard, and brittle when dry. 
Gelatine is obtained by the partial hydrolysis of mature collagen derived from the skin, connective tissue, and bones of animals. 

Gelatine does not have the waterbinding ability of soluble collagen.
Gelatine is a protein that functions as a gelling agent. 
Gelatine is obtained from collagen derived from beef bones and calf skin (type b) or pork skin (type a). 

Gelatine type a is derived from acid-treated tissue and has an isoelectric point between ph 7.0 and 9.0. 
Gelatine forms thermally reversible gels which set at 20°c and melt at 30°c. 
The gel strength is measured by means of a bloom gellometer and ranges from 50 to 300 with a 250 bloom being the most common. 

Gelatine is used in desserts at 8–10% of the dry weight, in yogurt at 0.3–0.5%, in ham coatings at 2–3%, and in confectionery and capsules at 1.5–2.5%.
Gelatine is a colorless or pale yellow water-soluble protein obtained by boiling collagen with water and evaporating the water. 
Gelatine is an ingredient in jellies and baked goods. 

Gelatine is also used to make medicinal capsules, and coat photographic films.
If the raw material used in the production of the Gelatine is derived from bones, dilute acid solutions are used to remove calcium and other salts. 
Hot water or several solvents may be used to reduce the fat content, which should not exceed 1% before the main extraction step. 

If the raw material consists of hides and skin, then size reduction, washing, hair removal, and degreasing are necessary to prepare the materials for the hydrolysis step.
Gives a chewy texture to gummies, marshmallows, and other soft candies.
Gelatine acts as a natural thickener, giving jellies and jams a gel-like consistency.

Gelatine is used to improve texture, consistency, and shelf life in dairy-based foods.
Soft gel capsules used for vitamins, fish oil, and pharmaceuticals are made from Gelatine.
Since Gelatine is low in calories and has a natural gelling property, it is often used to create low-fat versions of foods like yogurt and desserts.

Some fruit juices and wines use Gelatine as a clarifying agent to remove unwanted particles and impurities.
Gelatine is a key ingredient in gummies and gummy candies, giving them their chewy texture.
Gelatine is commonly used to make Gelatine desserts and jellies.

Gelatine acts as a gelling agent, providing a chewy texture.
Gelatine is often used to thicken yogurts, sour cream, and cream cheeses.
It enhances texture and mouthfeel in broths, particularly in dishes like aspic.

Certain beverages, including wine and fruit juices, use Gelatine to remove impurities.
Gelatine is widely used in a variety of pharmaceutical formulations, including its use as a biodegradable matrix material in an implantable delivery system, although it is most frequently used to form either hard or soft Gelatine capsules.
Gelatine capsules are unit-dosage forms designed mainly for oral administration. 

Soft capsules on the market also include those for rectal and vaginal administration. 
Hard capsules can be filled with solid (powders, granules, pellets, tablets, and mixtures thereof), semisolid and liquid fillings, whereas soft capsules are mainly filled with semisolid or liquid fillings. 
In hard capsules, the active drug is always incorporated into the filling, while in soft capsules the drug substance can also be incorporated into the thick soft capsule shell.

Gelatine is soluble in warm water (>30°C), and a Gelatine capsule will initially swell and finally dissolve in gastric fluid to release its contents rapidly.
Gelatine is also used for the microencapsulation of drugs, where the active drug is sealed inside a microsized capsule or beadlet, which may then be handled as a powder. 
The first microencapsulated drugs (beadlets) were fish oils and oily vitamins in Gelatine beadlets prepared by coacervation.

Low-molecular-weight Gelatine has been investigated for its ability to enhance the dissolution of orally ingested drugs. 
Gelatine micropellets have been prepared for the controlled release of the drug. 
Other uses of Gelatine include the preparation of pastes, pastilles, pessaries, and suppositories. 

In addition, Gelatine is used as a tablet binder and coating agent, and as a viscosity-increasing agent for solutions and semisolids.
Therapeutically, Gelatine has been used in the preparation of wound dressings and has been used as a plasma substitute, although anaphylactoid reactions have been reported in the latter application. 
Absorbable Gelatine is available as sterile film, ophthalmic film, sterile sponge, sterile compressed sponge, and sterile powder from sponge. 

Gelatine sponge has hemostatic properties.
Gelatine is also widely used in food products and photographic emulsions.
Gelatine is widely used in food and pharmaceuticals, manufactured predominantly from pig and cow tissue, but also from poultry and fish tissue and potentially from the skin or bone material of any species.

Probably best known as a gelling agent in cooking, different types and grades of Gelatine are used in a wide range of food and nonfood products. 
Common examples of foods that contain Gelatine are Gelatine desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears, fruit snacks, and jelly babies.
Gelatine may be used as a stabilizer, thickener, or texturizer in foods such as yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume. 

It also is used in the production of several types of Chinese soup dumplings, specifically Shanghainese soup dumplings, or xiaolongbao, as well as Shengjian mantou, a type of fried and steamed dumpling. 
The fillings of both are made by combining ground pork with Gelatine cubes, and in the process of cooking, the Gelatine melts, creating a soupy interior with a characteristic Gelatineous stickiness.

Gelatine is used for the clarification of juices, such as apple juice, and of vinegar.
Isinglass is obtained from the swim bladders of fish. 
It is used as a fining agent for wine and beer.

Besides hartshorn jelly, from deer antlers (hence the name "hartshorn"), isinglass was one of the oldest sources of Gelatine.
Gelatine is used for pig skin and some fish sources, where the materials are soaked in a mild acid solution (such as hydrochloric acid) for 24-48 hours to break down the collagen structure.
Gelatine is used for cattle hides and bones, where they are soaked in a lime solution for several weeks to slowly break down collagen.

Storage Of Gelatine:
Dry Gelatine is stable in air. 
Aqueous Gelatine solutions are also stable for long periods if stored under cool conditions but they are subject to bacterial degradation. 
At temperatures above about 50°C, aqueous Gelatine solutions may undergo slow depolymerization and a reduction in gel strength may occur on resetting. 

Depolymerization becomes more rapid at temperatures above 65°C, and gel strength may be reduced by half when a solution is heated at 80°C for 1 hour. 
The rate and extent of depolymerization depends on the molecular weight of the Gelatine, with a lower-molecular-weight material decomposing more rapidly.
Dry Gelatine is stable in air. Aqueous Gelatine solutions are also stable for long periods if stored under cool conditions but they are subject to bacterial degradation.

At temperatures above about 50°C, aqueous Gelatine solutions may undergo slow depolymerization and a reduction in gel strength may occur on resetting. 
Depolymerization becomes more rapid at temperatures above 65°C, and gel strength may be reduced by half when a solution is heated at 80°C for 1 hour. 

The rate and extent of depolymerization depends on the molecular weight of the Gelatine, with a lower-molecular-weight material decomposing more rapidly.
Gelatine may be sterilized by dry heat.

Safety Profile Of Gelatine:
An experimental teratogen. Experimental reproductive effects.
When heated to decomposition it emits acrid smoke and irritating fumes.
Gelatine is widely used in a variety of pharmaceutical formulations, including oral and parenteral products.

In general, when used in oral formulations Gelatine may be regarded as a nontoxic and nonirritant material. 
However, there have been rare reports of Gelatine capsules adhering to the esophageal lining, which may cause local irritation. 
Hypersensitivity reactions, including serious anaphylactoid reactions, have been reported following the use of Gelatine in parenteral products.

There have been concerns over the potential spread of BSE/TSE infections through bovine derived products. 
However, the risk of such contamination of medicines is extremely low.
Hydrolyzed collagen, like Gelatine, is made from animal by-products from the meat industry or sometimes animal carcasses removed and cleared by knackers, including skin, bones, and connective tissue.

In 1997, the U.S. Food and Drug Administration (FDA), with support from the TSE (transmissible spongiform encephalopathy) Advisory Committee, began monitoring the potential risk of transmitting animal diseases, especially bovine spongiform encephalopathy (BSE), commonly known as mad cow disease.
An FDA study from that year stated: "... steps such as heat, alkaline treatment, and filtration could be effective in reducing the level of contaminating TSE agents; however, scientific evidence is insufficient at this time to demonstrate that these treatments would effectively remove the BSE infectious agent if present in the source material."

On 18 March 2016, the FDA finalized three previously issued interim final rules designed to further reduce the potential risk of BSE in human food.
The final rule clarified that "Gelatine is not considered a prohibited cattle material if it is manufactured using the customary industry processes specified."
The Scientific Steering Committee (SSC) of the European Union in 2003 stated that the risk associated with bovine bone Gelatine is very low or zero.

Gelatine contains amino acids like glycine and glutamine, which are essential for maintaining a healthy gut lining. 
These compounds help reduce gut inflammation and may be beneficial for people with conditions like leaky gut syndrome, irritable bowel syndrome (IBS), and other digestive disorders.
In 2006, the European Food Safety Authority stated that the SSC opinion was confirmed, that the BSE risk of bone-derived Gelatine was small, and that it recommended removal of the 2003 request to exclude the skull, brain, and vertebrae of bovine origin older than 12 months from the material used in Gelatine manufacturing.