Widely used in the food industry as a gelling agent, gelatin is essential in producing desserts, candies, and dairy products due to its ability to form thermally reversible gels. It stabilizes foams and emulsions, making it valuable in marshmallows, whipped creams, and some beverages. In pharmaceuticals, gelatin is used to manufacture capsules, both hard and soft, because it is biocompatible, digestible, and forms strong, flexible films. It also serves as a binder and coating agent in tablets. In photography, gelatin is a key component in the emulsion layer of photographic films and papers, where it holds light-sensitive silver halide crystals. Additionally, it finds use in tissue engineering and wound healing as a scaffold material due to its biodegradability and low antigenicity. Industrial applications include clarifying wine and beer, where it removes impurities by flocculation.