Gelatin is a purified protein obtained from collagen of skin, bones and connective tissues of animals such as cattle, pigs and fish.

Gelatin is obtained by partial hydrolysis (acid or basic) of collagen.

One of the most important properties of gelatin is gel strength or bloom strength. The gel strength is the rigidity of gelatin gel and it is defined as the weight in grams that is required for a 12.7mm diameter flat-bottomed cylindrical plunger to depress the surface of a 6.67% (w/w) gelatin gel (matured at 10°C for 16-18 hours) to a depth of 4mm.

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