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Food gelatin

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Gelatin is a mixture of protein bodies of animal origin - a jelly-like substance formed when tendons, ligaments, bones and some other tissues, which include collagen (protein), are digested in water.

In medicine as a source of proteins for the treatment of various eating disorders; in pharmacology - for the production of capsules and suppositories; in the food industry for the manufacture of confectionery products - jelly, marmalade, etc. Gelatin is also used for the production of ice cream to prevent sugar crystallization and reduce protein clotting.

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