Conclusion
Food gelatin - Regulation, markets and properties

Food-grade gelatin, obtained at the end of the 17th century by a Frenchman, Denis Papin, is an integral part of French culture and has a long tradition that continues to this day, thanks to its multiple functionalities and low cost. However, it suffers from religious restrictions, with pork gelatin banned by Islam, but also by Jews and Christians in Ethiopia.

A protein essential to human metabolism, it is used to prepare jellied water (20 g/L) to avoid false routes in patients with swallowing problems.

World-renowned for its use in the food industry, it is less well known for its pharmaceutical, cosmetic, nutraceutical and dietary supplement applications.

The pharmaceutical industry is an important sector for the manufacture of capsules, softgels and hardgels, which provide patients with a guarantee of stability...