EUROPEAN ACADEMIC RESEARCH Vol. IV, Issue 6/ September 2016 Impact Factor: 3.4546 (UIF) ISSN 2286-4822 DRJI Value: 5.9 (B+) www.euacademic.org Gelatin : mini–review AMER MAHDI State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University Wuxi, P. R. China Deparatment of of Food Science and Technology Faculty of Agriculture, Sana’a University Sana’a, Yemen WALEED AL-ANSI State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University Wuxi, P. R. China Deparatment of of Food Science and Technology Faculty of Agriculture, Sana’a University Sana’a, Yemen ANWAR NOMAN State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University Wuxi, P. R. China Deparatment of Agricultural Engineering Faculty of Agriculture, Sana’a University Sana’a, Yemen AMMAR AL-FARGA1 State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University Wuxi, P. R. China Abstract: Gelatin or Gelatine is a type of insoluble protein produced by hydrolysis of collagen extracted from a variety of animal sources such as the skin, bones, and connective tissues. Considered gelatin is the structural mainstay and most common protein in the animal kingdom. Gelatin has been widely used in food additives and healthy food due to its high content of protein and amino acid. The gelatin have unique 1 Corresponding author:
[email protected] 5154 Amer Mahdi, Waleed Al-Ansi, Anwar Noman, Ammar Al-Farga- Gelatin: mini– review hydrocolloid nature, it has enabled it to find numerous applications in the food industry.