Gelatin (E 441): This is a bit expensive stabilizer and productive at rate of 0.3-0.5%. But it does not stop the adverse effects of heat shock. It is not recommendable to some ethical regions and vegetarian surroundings. Gelatin is basically adopted as a gelling agent making transparent gels on cooling if temperature is below about 35 oC, which deforms at low temperature to cause melting in the product with good flavor scores. Furthermore, due to the amphiphilic in nature it is overall major additive utilized
for gelling, current scenarios about usage of this an animal based product which yield Creutzfeldt - Jakob disease [7].