In the past, edible gelatine was essentially produced starting from the bladders of fish, which is why it was customary to refer to this product with the term isinglass: the latter, in the present, is actually prepared starting from pigs or, again, from cattle, and unlike that which was made from fish, current edible gelatine behaves differently, increasing in volume once it comes into contact with water. The modern gelatine used in the food sector has been produced industrially since the nineteenth century.