Edible gelatin is particularly suitable for clarifying red wine, beer, and apple juice. It can improve the transparency of the product, reduce the astringency of the finished beverage, and will not have a negative impact on the taste.

As a macromolecular hydrophilic colloid, gelatin can not only serve as a gelling agent, stabilizer, emulsifier, thickener, but also serve as a clarifying agent. The clarification process is the process of adding a flocculent substance to the product to fix and precipitate suspended particles that cause turbidity in wine or fruit juice.