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With regard to the potential and market stability of gelatin, its recent studies are summarised in this paper. In addition, the variety of raw materials of collagen is outlined and briefly broached the plant hydrocolloids which have been labeled as 'veggie-gelatin'. This study also highlights the production of conventional gelatin and its current method of processing, i.e. Apart from the basic chemical compounds and gelatin types, this paper also discussed the commercialisation of gelatin.
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This review begins with a discussion of the general properties of gelatin and its sources, particularly in the food and health industries, and then briefly address the status quo of gelatin in today's market. This paper reviews the potential of plant-based products as halal substitutes for gelatin. It was reported that 41% of the gelatin produced in the world is sourced from pig skin, 28.5% from bovine hides and 29.5% from bovine bones. Most commercial gelatin is currently sourced from beef bone, hide, pigskin and, more recently, pig bone. It is a translucent brittle solid substance, colourless or slightly yellow, nearly tasteless and odourless. Gelatin is a valuable protein derived from animal byproducts obtained through partial hydrolysis of collagen originated from cartilages, bones, tendons and skins of animals. Besides the food industry, gelatin is also useful in medicine, pharmaceutical and photographic industries.
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Gelatin is also used as a stabilizer, particularly in dairy products and as a fat substitute that can be used to reduce the energy content of food without negative effects on the taste. Its applications in food industries are very broad including enhancing the elasticity, consistency and stability of food products. Gelatin is one of the most widely used food ingredients.