And The Following: Gelatin

Gelatin is a protein derived from collagen, which is found in animal connective tissues like skin, bones, and cartilage. It is produced by boiling these animal parts in water, which extracts the collagen. The extracted collagen is then purified, concentrated, and dried to create the gelatin powder or sheets used in food.

Gelatin is primarily used as a gelling agent, thickener, and stabilizer in a wide variety of foods. It gives foods like gummies, marshmallows, and desserts their characteristic chewy or jiggly texture. It is also used in dairy products, yogurts, and some processed meats.

Gelatin is generally recognized as safe (GRAS) by the FDA for use in food. It is a protein source and contains amino acids, though it is not a complete protein. JECFA has evaluated gelatin and established an acceptable daily intake. There are no widespread health controversies associated with typical consumption of gelatin.