Gelatine

The advanced gelatin is a good resource of animal protein. It forms colloid in water at below 50°C and leaching out at above 70°C. Making use of these two characters, it has been used in food and medicine industries extensively. 

Applications:
1) Candy: gelatin is mainly used to enhance flavor and taste of candies making
    use of its chewing-resistant property and softness 
2) Swiss soft candy, QQ soft candy: to improve texture and taste making use
    of its chewing-resistant property and solubility in mouth
3) Cotton candy: making use of emulsification property and churning process
    of gelatin to produce air-cell swelling the candies bulk and produce candies
    with special types and flavors 
4) Dragee: making use of coagulation of gelatin to produce inclusion packed in
    sugar-coat and enhances candy texture and luster
5) Icy product: applying gelatin for icy products, such as ice cream, ice-lolly and
    ice bar, to enhance even emulsification ability, reduce solution speed of icy
    product and improve flavor and taste
6) Dairy food: for yoghurt, soft cheese and fresh butter, gelatin could maintain
    wetness of structure
7) Desserts: advanced jellies are all made with gelatin to enhance taste and
    flavor
8) Meat: gelatin are used for preparation of many dishes, such as gelatin beef,
    corned beef, meat stuffing of boiled dumpling and stuffed bun, burger and all
    kinds of ham meat. It could enrich flavor of meat and enhance coagulation.
    Seasoning juice and frozen beef also need gelatin to prevent coagulation and
    separation
9) Jam: for salad, chocolate catsup, cocoa catsup and peanut catsup, making use
    of viscosity gelatin to enhance thickness of products, improve quality and
    enhance flavor
10) Beverage: for juice, beverage and liquor, using clarification of gelatin to
    improve quality and enrich taste of products
11) Instant noodles: using coagulation of gelatin to produce seasoning package
    such as sugar-coat, made directly by hot water, convenient and clean. Besides,
    viscosity of gelatin could enhance substantiality of instant noodles soup, taste
    and flavor
12) Medicine: for cod-liver oil and medicine capsule, using coagulation of gelatin
    and property of producing sugar-coat, sanitary, convenient and cheap

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