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gelatine-p1.html" target='_blank'>gelatine is one of the most versatile food substances, is a protein tissue of the animal kingdom. It is the only natural protein of commercial importance which is capable of producing clear, thermo-reversible gels in water at near to body temperatures.
The applications of gelatin in foods are very extensive. Gelatin is widely used in food industry as a jellying agent, stabilizer, emulsifier, thickener, foaming agent, glaze, adhesive, binder and fining agent.