Gelatin

Gelatin is a substance made from the proteins found in the connective tissues of animals, such as skin and bones. It is used in a variety of different products like food, pharmaceuticals, cosmetics, photography and more. Its popularity is largely due to its versatility and its ability to form gels with water. In food products, gelatin is used to thicken and add texture. In pharmaceuticals, it is used as a stabilizer, binding agent and in some cases, an encapsulating agent. In cosmetics, it is used as an emulsifier and thickener. In photography, it is used to coat plates and other surfaces.

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Food Science and Hygiene

ISSN: 2835-2165
Type: Open Access Journal
Editor-in-Chief: Chang LI, Department of Food Science, Nanchang University.
Journal of Food Science and Hygiene is an advanced, Comprehensive, Open Access, Peer Reviewed Journal. This Journal includes a wide range of fields in its discipline to create a baseline for the authors to submit manuscripts towards the journal with highest quality manuscripts which specifies and describes the development activities conducted in
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