Edible Unflavored Gelatin

Edible unflavored gelatin is a protein derived from collagen, a key component of animal connective tissues like skin and bones. It is typically produced by boiling animal parts, then purifying and drying the resulting liquid to form a brittle, translucent sheet or powder.

Gelatin is primarily used as a gelling agent, thickener, and stabilizer in foods. It gives a characteristic texture to desserts like Jell-O, puddings, and marshmallows, and is also used in yogurts, gummy candies, and some processed meats.

In the U.S., gelatin is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of protein and amino acids, and is not associated with adverse health effects when consumed in typical amounts. International bodies like JECFA and EFSA have evaluated gelatin, and it is widely used globally.