Gelatin: nf Gelatin is a translucent, transparent or slightly yellow solid substance, almost tasteless and odorless, obtained by the prolonged boiling of connective tissues (skins) or bones of animals (mainly pork, beef, fish) . It has many applications in the culinary field, medicine, the food and pharmaceutical industries.
In addition, gelatin is considered, in terms of labeling, as an ingredient (European standard3) and not ...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.