Hydrolyzed gelatin is the product of enzymatic (acid or alkali) hydrolysis of collagen, and the hydrolyzed derivative of gelatin. After hydrolysis, the peptide bond is broken and becomes a polypeptide, the molecular weight is reduced to 2000-10000, and it can be dissolved in water at room temperature. An aqueous solution with a concentration of 20% has a viscosity of about 50 Pa?s at 25°C. After the solution is cooled, it will no longer freeze. This is different from others. However, the side chain in the chemical structure of hydrolyzed gelatin is still the same as that of gelatin, so it can still maintain other properties of animal glue, such as surface activity, colloidal protection, water retention, and adhesion.