Gelatin

Gelatin is a protein derived from collagen, a structural protein found in the skin, bones, and connective tissues of animals. It is produced by boiling these animal parts in water, which breaks down the collagen into gelatin.

Manufacturers add gelatin primarily as a gelling agent, thickener, and stabilizer due to its ability to form a reversible gel. It is commonly found in candies, desserts like Jell-O, fruit snacks, and some yogurts.

In the United States, gelatin is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA). It is a protein and is generally considered safe for consumption at typical intake levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated gelatin and did not set a numeric limit for its acceptable daily intake (ADI not specified). There are no significant health controversies regarding gelatin, though its animal origin means it is not suitable for vegetarian, vegan, or certain religious diets.