Without gelatin, it would be nearly impossible to develop semi-fat, low-fat and “light” products in many areas. Whether it’s half-fat butter or margarine, low-fat pastries, low-fat cheeses and cheese spreads, sugar-free candy or wine gum, gelatin or collagen peptides, they have all been used successfully. The reason for this is that, on the one hand, gelatin is able to bind a large amount of water to form a gel, and on the other hand, it gives the product the desirable properties that make it a food product. This is especially valuable for the successful development of new products.