Geltain

Gelatin is a protein derived from collagen, which is found in animal connective tissues, bones, and skin. It is typically made by boiling these animal parts in water. The resulting liquid is then filtered, purified, and dried to create gelatin powder.

Gelatin is primarily used as a gelling agent, giving foods a firm, chewy texture. It's also used as a stabilizer, thickener, and emulsifier in a wide variety of products. You'll often find it in desserts like Jell-O, gummies, marshmallows, and yogurts, as well as in some processed meats and capsules.

Gelatin is generally recognized as safe (GRAS) by the FDA for use in food. It is a protein source and is generally well-tolerated when consumed in typical amounts. International bodies like JECFA have evaluated gelatin, and it is not associated with significant health concerns at levels found in food. There are no widespread controversies regarding its safety in the diet.