The use of gelatin has become increasingly important in almost all food products. This is due partly to the fact that edible gelatin is itself an excellent food characterized by a high content of instantly digestible protein in contrast to other emulsifying and firming agents.

In food industry, Edible Grade Gelatin is extensively used for the following purposes:

• Gelatination
• Thickening
• Plasticizing
• Emulsification
• Foaming
• Prevention of Synersis
• Moisture retention
• Improvement of texture
• Binding of meat pieces into whole

Major Fields of Applications for Edible Grade Gelatin

• Confectionery items
• Ice-cream
• Fruit juices
• Yogurt, Cheese and Butter
• Sour milk drinks
• Instant deserts
• Jam, jelly and other bread spread
• Sweets, toffees and chewing gum
• Meat products