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Gelatin is also called gelatin, isinglass, and gelatin tablets are flaky gelatin gelatin. Gelatin is a product obtained by moderate hydrolysis and thermal denaturation of collagen. The raw materials for producing gelatin are mainly animal skins, bones and tannery wastes. The common gelatin on the market is mostly prepared from bovine cow bones or pig skins. Due to the emergence of mad cow disease and foot-and-mouth disease, many gelatin manufacturers have turned to fish skins, fish scales and chicken skins to prepare gelatin. At present, the production methods of gelatin mainly include alkaline method, acid method and enzymatic method. Alkali method and acid method are traditional production methods, and the production cycle is generally 15 days longer, and the discharged waste liquid causes great pollution to the environment. Due to the low production cost and high product safety of gelatin prepared by enzymatic method, gelatin produced by acid method and alkali method is gradually replaced in the fields of medicine and food.

Gelatin is also known as gelatin and isinglass. Gelatin tablets are flaky gelatin gelatin, colorless to light yellow solid, in powder, flake or block. Shiny, odorless, tasteless. The relative molecular mass is about 50,000 to 100,000. The relative density is 1.3 to 1.4. It is insoluble in water, but when immersed in water, it can absorb 5 to 10 times of water and swell and soften. If heated, it will dissolve into a colloid, and it will become a gel when cooled to below 35 to 40 °C; if the aqueous solution is boiled for a long time, Changes in properties due to decomposition, no gel formation after cooling. Insoluble in ethanol, ether and chloroform, soluble in hot water, glycerol, propylene glycol, acetic acid, salicylic acid, phthalic acid, urea, thiourea, thiocyanate and potassium bromide. This product does not solidify when the concentration is below 5%, and usually forms a gel with a solution of 10% to 15%. The temperature of gelation varies with concentration, co-existing salts and pH. Viscosity and gel strength vary with relative molecular mass distribution and are affected by pH, temperature, and electrolytes. If the solution of this product encounters formaldehyde, it becomes an irreversible gel that is insoluble in water. This product is easily hygroscopic and corrupted by bacteria, so care should be taken when storing it. When hydrolyzed, various amino acids can be obtained.

Gelatin is a natural nutritional food thickener, often used as a thickener for making mousse cakes, puddings, jelly, and fudge.