is a animal protein which is an incomplete protein. it lacks 3 essential amino acids namelyâ€“ Tryptophan, Valine and Isoleucine and has only a small amount of Leucine. It is best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and non-food products. Common examples of foods that contain gelatin are-
- gelatin desserts, jelly, trifles, aspic, marshmallows, and confectioneries such as Peeps and gummy bears.
- gelatin may be used as a stabilizer, thickener, or texturizer in foods such as ice cream, jams, yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouth feel of fat and to create volume without adding calories.
- gelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass, from the swim bladders of fish, is still in use as a fining agent for wine and beer.