Gelatin Market Is Estimated to Reach a Production Capacity of 450.7 Kilo Tons by 2018, Expanding at 6.75% CAGR from 2012-2018
Gelatin is a brittle, colorless, water soluble, translucent substance with high molecular weight. It is a rich source of protein derived from collagen present in animals such as bovines, pig, sheep and fish. Gelatin is viscous semi-solid gel; its general composition includes 85% to 90% protein, 2% to 4% mineral salts and 8% to 12% water. Edible gelatin is the most common form available that does not contain additives or preservatives. Non-edible gelatins are used mostly in cosmetics and photography.
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