... 2)Gelatin (from gélatine) is a translucent, light yellow, nearly tasteless , derived from the inside animals' skin and mostly ... , soft Capsule, Plasma Substitute, coating and so on is the characteristics of gelatin in gelling power, binding power, sticking power and ... dairy, sausage; jelly made of hide/bone gelatin is much more tasteful and softer than that of vegetable gelatin. Pharmaceutical Gelatin/ ...