Gelatin is a yelowish to yellow, transparent ar translucent micro-glossy flake or powder; Wherimmersed in water, itexpands and softens, and can absorb $-10 times its own weight in water.

The proteins that make up gelatin contain 18 kinds of amino acids, 7 of which are necessary for thehuman bodyinaddition to less than 1696 of water and inorganic salts, the protein cantent in gelatinaccounis for more than 8496, whichis an ideal protein source,Gelatin can be dissolved in hot water to forr a thermoreversible gel, which has extremelyexcellentphysical properties, such as jelly, afinity, high dispersion, low viscosity characteristics, dispersionstability, waterholding capacity coating, toughness and reversibility.