Gelatins obtained from both inedible and edible tissues are water-soluble protein derived from collagen extracted from animal connective tissues such as bone, cartilage, skin, and tendons. A variety of uses have been made of the various grades and types of gelatin. These include the primary use as food from edible processes and glue from inedible processes. Other significant uses are photographic film, adhesives, and gelatin coatings for pharmaceutical products. To dispel past beliefs, the only protein tissue that can yield gelatin or animal glue is collagen. Therefore, animal parts such as horns, hair, and hooves, which are composed of distinctly different proteins, cannot be used to make gelatin.

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