As an important natural polypeptide, gelatin is widely used in many fields such as food, medicine, and cosmetics due to its unique functional properties. Although the basic component of gelatin is collagen extracted from animal skin, bones and connective tissues, bovine, porcine, and fish gelatin show significant differences in chemical composition, physical properties, and sensory attributes due to different sources.

Gelatin plays a crucial role in the manufacture of medicines, as it has special qualities that make it a required part of the various drug delivery methods. The article examines what gelatin is, its application in the pharmaceutical industry, why it is necessary, and the factors to be considered while selecting gelatin for medicine.

Edible gelatin is a protein derived from animal collagen, a complex skin polymer. From a polymer polydispersity perspective, it is not possible to produce batches of finished products with consistent quality. One characteristic of gelatin solutions is the thermal reversibility of the gel; another is that its melting point is very close to the human oral temperature.

As the name implies, gelatin can be used in the production of pharmaceutical products. Some pharmaceutical products are produced directly, such as cod liver oil; while some are produced indirectly, such as capsules and packaging for drugs. Gelatin is made from the skins, bones and tendons of animals through a complex physical and chemical process. It is fat free, high in protein and easily absorbed by the body. It has physical properties such as high viscosity, high freezing power and easy freezing.

Gelatin is made from the skins, bones and tendons of animals through a complex physical and chemical process. It is fat free, high in protein and easily absorbed by the body. It has physical properties such as high viscosity, high freezing power and easy freezing. Pharmaceutical gelatin should be dry, clean, uniform and free of inclusions. It looks like a light yellow to yellow fine particle. It should pass the standard sieve with an aperture of 4 mm and its solution is odorless.

Collagen can be extracted from foods rich in collagen. There are many foods that contain collagen in our life, such as silver fungus, tendons, pig’s feet, etc. Collagen extraction is usually performed through collagen hydrolysis and enzymatic hydrolysis, producing collagen powder that is white. When you brew collagen powder with water, you will find the solution very clear if you use a glass.