Food gelatin 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.
Gelatin is also a powerful protective colloid with strong emulsifying power. After entering the stomach, it can inhibit the aggregation of milk, soy milk and other proteins due to gastric acid, thereby facilitating food digestion.
Food gelatin uses collagen from the bones and skins of pigs, cattle, sheep and other animals. Processed through denaturation and degradation. Containing more than 8 types of L-amino acids, it is a pure protein. Free of fat and cholesterol. It is a gelatin food made of wool, which is easily absorbed by the human body.