Gelatin is a common material in the process of making dessert, which can solidify the ingredients. Adding gelatin can make the taste elastic, and it is often used in mousse and noodles. There are two forms of gelatine in the market: one is "gelatine tablet" and the other is "gelatine powder", which are the same in composition, but different in geometry.

Gelatine tablets are light yellow and relatively transparent; Gelatine powder is white powder. Usually, the ratio of gelidin to cold water immersion is 1:5 (generally not more than 1:7). The thickening effect of gelatin is not very strong, so in the process of making a specific formula, some starch or other substances are usually added to thicken it.