It is said that gelatin has been served ever since the Napoleonic period and is getting popular among people centering on the younger generation as an ingredient for dessert, such as jelly or bavarois. Gelatin is non-oil, pure protein made of collagen. Amino acids present in the gelatin help to the development of human brain and bones.

Moreover, attention has been given to its characteristics by every part of the industrial world and it has been utilized for diversified purposes, such as medicine and photos. As a leader in gelatin production, Jellice Co. Ltd., has always been endeavoring to innovate equipment and technology, trying to meet diversified needs.

Gelatin is of colorless or light yellow without odor or taste and doesn?ft melt in cold water or water at normal temperature. When adding water, it gradually absorbs it, swelling 5-10 times more. When it is heated to 50-60˚ degrees centigrade, it melts easily. It becomes jelly when melted gelatin is chilled in a refrigerator. By taking advantage of this nature, various types of desserts, such as coffee flavored jelly, fruit flavored jelly, mousse and bavarois can be made. In addition, it is used for production of marshmallow, ice cream and yogurt, making the most of its properties such as easiness to foam, protective colloid and moisture.