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Bovine gelatin has a bouillon-like flavour and odour. It is characterized as a light yellow solid substance that is obtained from water extraction by partially hydrolyzed animal collagen. When heated with water, the tissue dissolves and on cooling, the solution gelatinizes into a translucent mass. Gelatin has no fat, no carbohydrates, no cholesterol and no preservatives.
Gelatin is commonly used as a gelling agent in foodstuffs, pharmaceuticals, photography, and cosmetic manufacturing. It can be used in confections, desserts, meat and dairy products.
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