Other Uses

Medical Applications

Gelatin plays a critical role in emergency medicine, particularly in the formulation of plasma expanders. These products help restore blood volume after significant loss by mimicking the viscosity and molecular behavior of natural plasma. To ensure safety and efficacy, the gelatin used must meet strict microbiological and endotoxin standards.

In surgical settings, gelatin is also used to produce haemostatic sponges that control bleeding at the site of operation. These sponges provide a localized haemostatic effect and are bioresorbable — meaning they can safely remain in the body and be absorbed by surrounding tissues.

Thanks to its biocompatibility, purity and versatility, gelatin continues to be a trusted material in advanced medical formulations. Its role in both emergency care and surgical procedures highlights its importance in modern healthcare solutions

Gelatin for Pet Food

Gelatin is a valuable ingredient in pet food formulations, offering both functional and nutritional benefits. Its natural ability to bind water improves texture and moisture retention, while its rich protein content supports overall health. Collagen peptides derived from gelatin are commonly used in supplements to promote joint and bone strength in animals — just as they do in humans — making it an ideal choice for enhancing mobility, vitality and long-term wellness in pets.

Clarification of Drinks

Gelatin is widely used in beverage production as a natural clarifying agent. It reacts with tannins and bitter compounds, binding suspended particles that cause cloudiness and helping them settle for easy removal. This process improves the clarity, stability and visual appeal of drinks such as fruit juices, cider, and beer — without affecting flavor or nutritional value

Dairy & Ice Cream Products

Gelatin is fully compatible with milk proteins, making it an ideal stabilizer for a wide range of dairy products and frozen desserts. It helps achieve smooth, uniform consistency in items like yogurt, cream cheese and ice cream — enhancing both texture and shelf stability.

In yogurt, gelatin not only improves body and mouthfeel but also prevents syneresis, the unwanted separation of water from the product. This ensures a creamy, cohesive texture that consumers expect from high-quality dairy items.

Because gelatin is fat- and sugar-free, it’s also used in low-calorie formulations such as light margarine. It replaces fats while preserving the rich taste and consistency typically associated with full-fat products — offering a healthier alternative without compromising flavor.

Meat Industry

Gelatin is widely used in the meat industry to enhance both the appearance and functionality of processed meats. When applied as a coating to cooked ham, sausages and other meats, it creates a glossy, appetizing finish while preserving freshness and preventing oxidation.

Beyond surface application, gelatin is also used inside de-boned meats to improve structure and slicing quality. In canned meat products, it helps absorb excess liquids released during steam sterilization, ensuring a cleaner, more cohesive final product.

Gelatin’s high bloom strength and excellent transparency make it ideal for producing aspics and molded meat dishes. Its ability to retain moisture, stabilize emulsions and improve texture makes it a versatile and valuable ingredient across a wide range of meat formulations