Gelatin is commonly used as a gelling agent in food, pharmaceutical drugs, vitamin capsules, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called "gelatinous." Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis results in the reduction of protein fibrils into smaller peptides, which will have broad molecular weight ranges associated with physical and chemical methods of denaturation, based on the process of hydrolysis. It is found in most gummy candy, as well as other products such as marshmallows, gelatin desserts, and some ice creams, dips, and yogurts. Gelatin for recipe use comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.

Physical / Chemical Parameters	Specification	Test Result
Color	Light  Yellow or Yellow  or Pale Yellow	Complies
Odour	Normal	Normal
Texture	Oried Granules or Powder	Granules
Moisture	≤13	10
Jelly Strength	160-200	196
Viscosity	MIN38	39
Ashes	≤2.0	1
transparency	≥90	92
PH	4.0-6.5	5.7
Water insoluble	≤0.2	0.1
SO2	≤30	15
Peroxide	≤10	5
Arsenic	≤1.0	Negative
Chromium	≤2.0	1.3
Plumbum	≤1.5	1.5
Conductivity	MAX350	90
Particle Size	8	complies
Microbiological Parameters
Total  Bacteria  Count	  1000	complies
Salmonella	negative	negative
Coli	negative	negative
Yeast and Mold	MAX100CFU/G

1.The versatility of gelatin in the food industry makes it an ideal choice for confectionery, dairy, desserts, bakery, cereal, and meat products;    
2.In confectionery products, gelatin acts as an agent to provide varying degrees of texture and elasticity;    
3.In dairy products, it stabilizes properties in yogurts, sour creams, ice cream and milk based desserts, while adding a creamy mouth sensation to low or non-fat products.