Gelling Agent: Gelatine

Gelatin is a protein derived from collagen, a structural protein found in animal connective tissues like skin, bones, and cartilage. It is produced by boiling these animal parts in water, which breaks down the collagen into gelatin. The resulting liquid is then filtered, purified, and dried.

Gelatin is commonly used as a gelling agent, thickener, and stabilizer in a wide variety of foods. Its ability to form a gel when cooled makes it ideal for desserts like Jell-O, puddings, and mousses. It is also found in candies, marshmallows, yogurts, and some dairy products.

Gelatin is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of protein and amino acids. International bodies like JECFA have evaluated gelatin and established acceptable daily intake levels. While some people take collagen or gelatin supplements for joint or skin health, scientific evidence for these specific benefits is mixed and more research is needed.