Role and function of gelatin in the development of the food and non-food industry: A review

Abstract

Abstract Gelatin is a product of the partial hydrolysis of collagen in livestock. Gelatin has been used extensively in the food and non-food industries. Gelatin has a hydrocolloid form and plays an important role in influencing the properties of industrial products. Global gelatin demands is increasing every year along with the increasing human need for food and non-food industrial products. The properties of gelatin are influenced by the properties of collagen. Collagen is a derivative of fibrous protein which has an enormous role and benefit in forming gelatin molecules. Collagen is a long polypeptide chain that makes up about 50 to 1000 amino acid chains. The amino acid chain is dominated by the amino acids glycine, proline and hydroxyproline. Various studies related to the properties of gelatin produced from livestock and fish tissues have developed rapidly. Currently researchers have developed livestock and fish waste as an alternative source of gelatin. Alternative sources of gelatin have been widely published as an effort to find halal and hygienic sources of gelatin.