Gleatin

Gelatin is a protein derived from collagen, a component of animal connective tissues like skin and bones. It is typically made by boiling animal parts, extracting the collagen, and then processing it to create a clear, flavorless substance that forms a gel when cooled.

Gelatin is primarily used as a gelling agent, giving foods like desserts and gummies their characteristic texture. It also acts as a stabilizer, thickener, and emulsifier in products such as yogurts, ice creams, and marshmallows. Its ability to form a gel makes it useful in processed meats and as a clarifying agent for beverages.

Gelatin is Generally Recognized As Safe (GRAS) by the FDA for use in food. It is a protein source, but not a complete one, lacking all essential amino acids. Some studies suggest gelatin may benefit joint health and skin elasticity, but more research is needed. JECFA has evaluated gelatin and established an acceptable daily intake.