Exploration of the Differentiated Applications of Gelatin in the Food and Biomedical Fields

Abstract

Gelatin is a macromolecular hydrophilic colloid formed by collagen hydrolysis. Owing to its low cost, easy availability, biocompatibility, and biodegradability, it is widely used in the food and biomedical fields. This paper explores the latest progress in gelatin applications in food technology and biomedicine through a literature review and attempts to elaborate on how these applications differ between the medical and food fields. The study finds that the application of gelatin in the food field focuses on functional development, such as improving texture, encapsulation of bioactive compounds, and fat replacement, and is gradually shifting towards a non-raw-material trend, where gelatin serves more as a functional additive rather than a primary ingredient. In the medical field, its appli