Structural characteristics of camel-bone gelatin by demineralization and extraction

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Gelatin is a multifunctional ingredient used in the food, pharmaceutical, cosmetic and photographic industries as a gelling agent, stabilizer, thickener, emulsifier and film-former. The most abundant sources of gelatin are pig skins, bovine hides and cattle bones. However, the mammalian gelatins are rejected by some consumers due to either socio-cultural-religious or health related concerns.

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