Gelatin is capable of absorbing five times its weight in water. It is the most common gelling agent, widely used in food and pharmaceuticals. Due to its animal origin, it can be replaced in vegetarian foods and for certain religious dietary laws (kosher, halal) with pectin, agar agar, carrageenan, alginate, hydroxypropylmethylcellulose.
- most commonly found in ice creams, jams. It is also used as a substitute for fats in dietary foods because it gives a fat-like sensation in the mouth, while its caloric content is very low.
- It is primarily used in pharmaceuticals, especially in the coating of drug capsules, as it makes the capsule easier to swallow.
- In photography, silver halides are used to hold the emulsion.
- It is also used as a carrier material, for example beta-carotene becomes soluble in its aqueous solution and gives a slight yellowish color to the solution (primarily in soft drinks)
- In some cases, match heads are also used as binding agents.
- In ballistic gelatin tests, objects made of gelatin behave similarly to muscle tissue when damaged, which is why gelatin is commonly used to create targets for ammunition experiments.
- Synchronized swimmers use gelatin to fix their hair, as gelatin does not dissolve in the cold water of the pool, keeping the hairstyle in place.
- People suffering from tannin sensitivity use tannin substitutes in their diet.
The daily maximum intake of gelatin in foods is not defined, and its side effects are unknown.
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