Description
Gelatin is a protein substance derived from collagen, a natural protein present in the tendons, ligaments, and tissues of mammals. It is produced by boiling the connective tissues, bones and skins of animals, usually cows and pigs. Gelatin’s ability to form strong, transparent gels and flexible films that are easily digested, soluble in hot water, and capable of forming a positive binding action have made it a valuable commodity in food processing. As a foodstuff, gelatin is the basis for jellied desserts; used in the preservation of fruit and meat, and to make powdered milk, merinque, taffy, marshmallow, and fondant. It is also used to clarify beer and wine.
