Gelatin

Gelatin is a translucent, colorless, brittle (when dry), tasteless food obtained from collagen obtained from various animal body parts. It is widely used as a gelling agent in the manufacture of food, pharmaceutical drugs, vitamin capsules, photography and cosmetics. Gelatin is an irreversibly hydrolyzed form of collagen in which the hydrolysis process results in the reduction of protein fibrils to smaller peptides that will have wide molecular weight ranges associated with physical and chemical denaturation methods based on the hydrolysis process. Besides most gummy candies, it is found in other products such as marshmallows, gelatin desserts, and some ice creams, sauces, and yogurts.