Gelatin is a pure protein which has been used for a large variety of applications, including preparation of food, beverages, medications, drug and vitamin capsules, cosmetics, photographic films and papers and other technical products.

Gelatin is common ingredient in soups, broths, lozenges, wafers, natural juices, sauces, ice creams, yogurts, gummy candies and marshmallows. In addition, gelatin has been used for wound healing, nerve, cartilage, bone, and skin tissue engineering applications. It contains 84-90 % of protein and about 2% of mineral salts, with water making up the rest.