4. Characteristics and properties of the final product

4.1 Physicochemical properties and composition

Gelatin is an ingredient that combines many functions, making it indispensable in many food formulations. It is a solid, translucent, transparent, slightly yellow substance, virtually odorless and tasteless, which melts at body temperature. Gelatin is soluble in hot water, acetic acid and glycerol, but insoluble in ethanol. It is viscoelastic and has a number of properties of great interest to the food industry, as it acts as a binder, stabilizer, emulsifier, thickener,...