Gelatin
Latin Name: Gelatus
Type: Excipient
Gelatin is high in protein and obtained from various parts of animals, such as skin, bones, tendons and ligaments.
It is used as a gelling agent in food production, in products such as Jell-O and gummy candy. It is also a binding agent, film former, a thickener, an emulsifier, or a stabiliser. In some food processing, gelatin may has several functions in one food product.
Gelatin have long been used in the manufactured of microcapsules, hard gelatin capsules and soft gelatin capsule.
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