Gelatin is a natural protein product obtained from collagen of animal skin and bones (bovine, porcine) by acid (type A, from pig skin) or alkaline (type B, from bovine bone) hydrolysis. Applications: confectionery (marmalade, marshmallows, jelly, soufflé), dairy (yogurts, desserts), meat (aspic, jellied meat), pharmaceutical (capsule shells - main consumer), photo industry (emulsion layer). Bloom (gelling strength): 80–300 g (higher = stronger gel). Halal certification: for export to Muslim countries, gelatin from bovine (not porcine) is used. GOST 11293-89 'Gelatin'. Packaging: 25 kg bags. Export documentation: quality certificate, certificate of origin, declaration of conformity TR CU 021/2011. Export supplies.