Review: gelatin, source, extraction and industrial applications

Abstract

Gelatin is an important functional biopolymer widely used in foods to improve elasticity, consistency, and stability. It can be obtained not only from the skin and bones of land animals, but also from fi sh and insects. In recent years gelatins from fi sh and edible insects provide an alternative source that is acceptable for halal (Muslim) and kosher (Jewish) products, gelatin extraction has been reported for different fi shes and insects. In gelatin manufacture, two methods are usually used: the acid and the alkaline processes, to produce type A and type B gelatins, respectively.