Edible gelatin is the hydrolysate of collagen, which is fat-free and high in protein, and contains no cholesterol. It is a natural thickener for nutritious food. Eating it will neither make people fat nor cause physical decline. Gelatin is also a powerful protective colloid with strong emulsifying power. After entering the stomach, it can inhibit protein coagulation of milk and soybean milk caused by gastric acid, which is beneficial to food digestion. 20 12 April, China National Intellectual Property Administration responded that the method of "making edible gelatin from waste leather" had been patented for many years.
Gelatin can be divided into four categories according to its use: photography, food, medicine and industry. As a thickener, edible gelatin is widely used in food industry as an additive for freezing, edible pigment, high-grade soft candy, ice cream, dry vinegar, yogurt, frozen food and so on. In the chemical industry, it is mainly used as raw materials for bonding, emulsification and advanced cosmetics.