Gelatin  

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Gelatin (from French gélatine) is a translucent, colorless, brittle, nearly tasteless solid substance, derived from the collagen inside animals' skin and bones. 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 hydrolyzed form of collagen. Gelatin is classified as a foodstuff, with E number E441. It is in almost every "gummy" confectionery as well as other products such as marshmallows and some low-fat yogurt. Some dietary customs forbid the use of gelatin from animal sources, and medical issues may limit or prevent its consumption by certain people.

Unless indicated otherwise, the text in this article is either based on Wikipedia article "Gelatin" or another language Wikipedia page thereof used under the terms of the GNU Free Documentation License; or on research by Jahsonic and friends. See Art and Popular Culture's copyright notice.

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