The adhesive characteristics of gelatine are probably its most well known property: it’s been used as a glue for 8000 years. Today, it still is used in many technical applications, but also in the food industry. For example, cereal bars with low water content are made with gelatine hydrolysate as binding (adhesion and cohesion) agent. Gelatine solutions are capable of fully covering the surface contours of the particles to be affixed to each other and, as a result, adhesion forces are built up. Once the gelatine solution has been evenly distributed over the surfaces to be joined, it starts to gel on cooling.