ADVANCES IN THE APPLICATION OF GELATIN IN FOOD PRODUCT DEVELOPMENT
Keywords:
Gelatin, Food product development, Functional properties, Gelling agent, Stabilizer, Biopolymer, Food processing, Technological innovations, Gelatin alternatives, Sustainable food ingredientsAbstract
Gelatin, a natural protein derived from collagen, has become an essential functional ingredient in the modern food industry
due to its unique physicochemical properties. Its excellent gelling, stabilizing, emulsifying, and film-forming capabilities
have enabled its widespread application across diverse food products, including confectioneries, dairy products, meat
products, and beverages. Recent advances in extraction techniques, modification methods, and the development of gelatin
based composites have further expanded its functional versatility and improved its performance in food formulations.
Moreover, innovations in gelatin sourcing, such as fish and plant-based alternatives, are addressing rising consumer
demands for sustainability, religious compliance, and allergen-free options. This review highlights the current applications,
technological innovations, functional properties, and future prospects of gelatin in food product development. The
continued exploration of gelatin's molecular characteristics and interaction with other biopolymers holds promise for the
development of novel, functional, and health-promoting food products.
