SC+Gelatin

Ya. A lot of efforts have been initiated to find new alternatives for gelatin. This is because mammalian gelatins (porcine and bovine), being the most popular and widely used, are subject to major constraints and skepticism among consumers due to socio-cultural and health-related concerns.
 * 1. In recent years a lot of efforts have been initiated to find new alternatives for gelatin? Why?**

In the food industry, gelatin is one of the water-soluble polymers that can be used as a gelling, thickening, or stabilizing agent. Besides, it has adhesive Properties. The oldest application of gelatin is probably animal glue. An example in this case is the use of gelatin in the pharmaceutical or confectionery industry. Moreover, it also have protective colloid and crystal habit-modifying properties, foaming properties, foaming properties, fruit juice clarifying properties, texturizing properties, film forming properties, and emulsifying properties  Yes. But i think that the the extraction yield of fish gelatin is lower than mammalian gelatine. The lower extraction yield of fish gelatin could be due to the loss of extracted collagen through leaching during the series of washing steps or due to incomplete hydrolysis of the collagen.
 * 2. Gelatin is always considered a special/unique ingredient that find many applications in food and non-food industry. Why? **
 * 3. Do you think fish gelatin can be used to replace mammalian gelatin (porcine and bovine)? **