Gelatin is a hydrolyzed product of collagen, a high-fat high protein and cholesterol free food thickener. Eating it will neither cause weight gain nor decrease physical strength. Gelatin is also a powerful protective colloid with strong emulsifying power. After entering the stomach, it can inhibit the coagulation of proteins such as milk and soybean milk caused by gastric acid, thus facilitating food digestion

Edible gelatin is a gelatin food made from the bones and skin collagen of animals such as pigs, cows, and sheep. It is processed through denaturation and degradation and contains more than 8 types of L-type amino acids. It is a pure protein that does not contain fat or cholesterol. It is easily absorbed by the human body and is made from hair. It has certain therapeutic effects on certain diseases, especially for children's development, and has ideal nutritional value.

Edible gelatin is a collagen protein extracted through more than ten processes, including fresh animal skin, bone classification, defatting, rinsing, neutralization, hydrolysis, etc. It is a pale colorless to pale yellow thin or powdery powder, odorless and tasteless, containing 18 essential amino acids for the human body. It is used as an excipient, thickener, and clarifying agent in the food industry, and is widely used as an additive in the food industry.