Gelatin is able to absorb five times its quantity in water. It is the most widely used gelling agent, therefore it is widely used in food and pharmaceuticals. Due to its animal origin, it can be replaced in vegetarian foods and, due to certain religious requirements (kosher, halal), with pectin, agar agar, carrageenan, alginic acid, and hypromellose.
- most commonly found in ice creams, jams. It is also used as a substitute for fats in diet foods, as it gives the sensation of fat in the mouth, while its caloric content is very low.
- In medications, pharmaceutical capsules are primarily used for coating, making the capsule easier to swallow.
- In der Fotografie werden Silberhalogenide in Emulsionen zur Aufrechterhaltung verwendet.
- It is also used as a carrier material, for example, beta-carotene will dissolve in its aqueous solution and give a mild yellowish color to the solution (primarily in soft drinks).
- In some cases, match heads are also used as binders.
- During shooting exercises, objects made of gelatin are usually used for ballistic testing, as they break down similarly to muscle tissue.
- Synchronized swimmers use gelatin to fix their hairstyle because gelatin does not dissolve in the cold water of the pool, keeping the hair in place.
- People suffering from tannin sensitivity use tannin substitutes in their diet.
In food, there is no established maximum daily intake of gelatin, and its side effects are not known.
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