and bind water, which can mimic the texture of  fat in food products. It helps retain moisture,  

improving the mouthfeel and enhancing the  perception of creaminess, similar to fats.  

In a study published in Food Research  International in 2022 titled”Ultra-high  

pressure-assisted preparation of cowhide  gelatin as a promising fat substitute:  

Improve the nutrition ratio and antioxidant  capacity of beef patties”, researchers used  

UHP-assisted cowhide gelatin to replace  different proportions of beef fat (0%, 25%,  

50%, 75%, 100%) to make low-fat beef patties.  The results showed that replacing beef fat with  

cowhide gelatin had no significant effect on  the appearance and tenderness of beef patties