Gelatin – a mixture of proteins of animal origin. The word “gelatin” comes from the Latin “gelatus,” which means “frozen.” Gelatin – transparent, fragile (after drying), hard, odorless, slightly yellowish to light-brown comes from skins and bones of cattle and pigs. Gelatine is used in the production of: Dairy industry – ice cream, cream, yogurt, cheese, cakes with cream; Meat – ham, jelly, canned ham, canned meat and fish, meat bread, pates; Desserts – Desserts jelly, pudding, icing; Sweets – chewing gum, lozenges, wafers, candies, marshmallows, candied fruits, creams; Others – Broth soups, sauces, wines, Pharmaceutical – capsules, tablets, etc .; Production of adhesives, photographic materials. Gelatin contains a large amount of glycine, an amino acid that is a source of energy for the body’s life. Protein products poor in glycine, so gelatin – a useful supplement to the diet of meat.
