Gelatin (or gelatine, from Latin: gelatus = stiff, frozen) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff. It is found in most gummy candies as well as other products such as marshmallows, gelatin dessert, and some ice cream and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
Gelatin is classed as a food in its own right and not subject to the food additives legislation in Europe. Gelatin has its own E number: 441.
Read more about Gelatin: Composition and Properties, Production, Uses, Religion and Gelatin Substitutes, Medical and Nutritional Properties, Safety Concerns