Consumption of gelatin (gelatin) is collagen hydrolyzate, is a non-fat high-protein, and cholesterol is a natural nutritional type of food thickener. Consumed not only not make people fat, it will not lead to physical decline. Gelatin or a powerful protective colloid, emulsifying ability, and can inhibit milk, soy milk and other protein caused by gastric acid and cohesion, thus contributing to the digestion of food into the stomach. Gelatin uses can be divided into photography, food, pharmaceutical and industrial four categories. Edible gelatin widely used as a thickener in the food industry to add If frozen, food coloring, advanced candy, ice cream, dry, cool, yogurt, and frozen foods. Mainly used as adhesive, emulsion, and advanced cosmetic raw materials produced in the chemical industry. 
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