Gelatin

Gelatin is an animal product obtained by processing animal connective tissue. It is widely used in cooking, pharmaceuticals, cosmetology, photography and other industries.

Gelatin was discovered back in the 17th century. It is made by cooking animal connective tissue, such as bones or skin, in boiling water. After cooling, the liquid becomes a jelly-like mass, which then dries and turns into transparent plates or pieces.

In cooking, gelatin is used to create jellies, creams, mousses, puddings, marmalades and other desserts. It is also added to meat and fish dishes to give them a firmer texture. In pharmaceuticals, gelatin is used to create capsules and tablets.

Gelatin also has a number of uses in cosmetology. It is added to creams and masks to give them a denser texture and improve absorption. In addition, gelatin is used in photography to create films.

Although gelatin is an animal product, there are vegan and vegetarian alternatives such as agar agar and pectin.

In conclusion, gelatin is a versatile product that has found use in many industries. It is widely used in cooking to create desserts and meat dishes, as well as in pharmaceuticals, cosmetology and photography.

**Gelatin** (from Latin *gelātīnum* - gelatinous), in chemistry - a protein, monosaccharide, cellulose, pectin, gumy, mucous substance, which is usually obtained from various animal and plant sources. It is a hydrocolloid and has jelly-like properties. At temperatures above +40°C it loses its structures. Included in chewing gum, plasticine, marmalade, ice cream, pharmaceuticals, plate plastics, etc. J is obtained by extraction from bones, tendons, and cartilage.