Sugar Gelatin

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, then filtering, clarifying, and drying the liquid. When rehydrated and heated, it forms a gel, and when cooled, it solidifies.

Gelatin is primarily used as a gelling agent, thickener, and stabilizer in foods. It gives a chewy texture to candies like gummy bears and marshmallows, and helps set desserts like Jell-O and mousses. It can also be used in yogurts and ice cream to improve texture.

In the US, gelatin is generally recognized as safe (GRAS) by the FDA for use in food. It is a protein source, but it is not a complete protein as it lacks certain essential amino acids. International bodies like JECFA have evaluated gelatin and set an acceptable daily intake. There are no widespread health controversies associated with typical consumption of gelatin.