Caution about Gelatine. in Dairy products

Gelatin (or gelatine) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen mainly inside pig skin (hide) and cattle bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff. It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some ice cream and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.

it is not Kosher. Contain animal bones marrows.

Kosher gelatine made from seaweed (carrageen) is vegetarian, and must be used instead.

Care should be taken with products such as yogurt, as they can often contain gelatine.

Capsules made of gelatin.

• Certain professional and theatrical lighting equipment use color gels to change the beam color. These were historically made with gelatin, hence the term color gel.
• Gelatin typically constitutes the shells of pharmaceutical capsules in order to make them easier to swallow. Hypromellose is a vegan-acceptable alternative to gelatin, but is more expensive to produce.
• Animal glues such as hide glue are essentially unrefined gelatin.
• It is used to hold silver halide crystals in an emulsion in virtually all photographic films and photographic papers. Despite some efforts, no suitable substitutes with the stability and low cost of gelatin have been found.
• Used as a carrier, coating or separating agent for other substances; for example, it makes beta-carotene water-soluble thus imparting a yellow colour to any soft drinks containing beta-carotene.
• Gelatin is closely related to bone glue and is used as a binder in match heads and sandpaper.
• Cosmetics may contain a non-gelling variant of gelatin under the name hydrolyzed collagen.
• Gelatin was first used as an external surface sizing for paper in 1337 and continued as a dominant sizing agent of all European papers through the mid-19th century.^[8] In modern times it occasionally found in some glossy printing papers, artistic papers, playing cards, and it maintains the wrinkles in crêpe paper.