Gelatin Natural And Artificial Flavors

Gelatin is a protein derived from collagen, a component of animal connective tissues. It is made by boiling animal bones, cartilage, and skin. The resulting liquid is then filtered, purified, and dried into sheets or granules.

Gelatin is primarily used as a gelling agent, giving foods a firm yet tender texture. It's also used as a stabilizer, thickener, and emulsifier in a variety of products. You'll find it in desserts like Jell-O, puddings, mousses, and gummy candies, as well as in some dairy products and marshmallows.

Gelatin is generally recognized as safe (GRAS) by the FDA for use in food. It is a protein source, though not a complete one. Regulatory bodies like JECFA and EFSA have evaluated gelatin. While generally considered safe, some people may have concerns about its animal origin. No significant health controversies are associated with typical consumption levels.