Citations of this article
Mendeley users who have this article in their library.
Get full text


Gelatin is a biopolymer, which can be obtained via thermal denaturation or partial hydrolysis of collagen. Gelatin is mainly manufactured from land animal and fish processing by-products, including skin, bone, tendon, scale, etc. It is widely applied in food and non-food products to improve the consistency, elasticity and stability of the products. Gelatin can be classified into type A and type B, based on acid and alkaline pretreatment, respectively. Gelatin has molecular weight ranging from 15 to 400k Da, depending on manufacturing process and conditions used. Source and molecular weight distribution of gelatin play an important role in its properties, including gelation, film forming ability and interfacial properties. As a consequence, the applications are governed by its composition and molecular properties. Due to the increasing demand of halal and kosher gelatin, the incidence of disease transmission in land animal gelatin, e.g. outbreak of Bovine Spongiform Encephalopathy (BSE) and allergy for some consumers, the potential technology for production of gelatin from alternative sources or speciation has been continuously developed. Additionally, analytical techniques used for detection of adulteration or identification for the source of gelatin are still required. Thus it is necessary to revisit the updated manufacturing technology and potential uses of gelatin for better understanding and full benefits.




Benjakul, S., & Kittiphattanabawon, P. (2018). Gelatin. In Encyclopedia of Food Chemistry (pp. 121–127). Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.21588-6

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free