Pork Beef Gelatin

Gelatin is a protein derived from collagen, a connective tissue found in animal skin and bones. It is typically made by boiling animal parts, like the skin, tendons, ligaments, and bones of pigs and cows, in water. The resulting liquid is then filtered, purified, and dried to form a brittle, translucent sheet or powder.

Gelatin is used as a gelling agent, thickener, and stabilizer in a wide variety of foods. It gives foods like gummies, marshmallows, and desserts their characteristic chewy or jiggly texture. It is also used in dairy products, yogurts, and some low-fat spreads to improve texture and mouthfeel.

Gelatin is generally recognized as safe (GRAS) by the FDA for use in food. It is a protein source, providing amino acids that the body needs. International bodies like JECFA have evaluated gelatin and established acceptable daily intake levels. Some people may have concerns about the sourcing of gelatin, but it is not typically associated with significant health risks when consumed in moderation as part of a balanced diet.