The function of stabilizing the structure. Protein, a component of gelatin, contains 18 amino acids, 7 of which are essential for human body. Except for water and inorganic salts below 16%, the content of protein in gelatin accounts for more than 82%, which is an ideal source of protein. Among them, gelatin film or gelatin powder is widely used to make mousse cakes. Mainly plays a role in stabilizing the structure.