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3. Applications
3.1 The benefits of gelatin in food technology
Gelatin possesses special qualities sought after by industry to give specific textures. It belongs to the hydrocolloid family, whose main functions are to thicken, gel and stabilize. Thanks to its high swelling power, when immersed in cold water, it swells by absorbing 5 to 10 times its volume of water. These functional properties of thickening or gelling aqueous systems are the basis of its use in food applications.
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The future of gelatin
Bibliography
Economic data
The global industry produced 255,000 tonnes of gelatin in 1999, with Western Europe predominating (44% of world production), followed by North America (21%), Asia and Australia (16%) and South America (15%) (tables 1 and
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