摘要：Gelatin is an additive generally used as a thickening agent in foods. Gelatin’s clear, colorless, odorless, and ready-to-melt in the mouth gels have not yet duplicated by any other thickening agent. Compared to carbohydrate-based thickening agents, use of gelatin is favorable due to its superior characteristics. In addition, gelatin can be obtained at low cost due to a ready supply of suitable raw material and ease of manufacturing. On the other hand, use of pork skin and bones in gelatin manufacturing causes Muslims and Jews to avoid pork-gelatin-used food products. Recently, use of alternative raw materials in gelatin manufacturing has been on focus of many scientific researches. Results obtained in these studies suggest that gelatin extracted from fish and chicken skin might be high in quality, as much as pork gelatin.
