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Gelatin

Chemistry

Gelatin or gelatine is a translucent, colorless, brittle, flavorless food ingredient that is derived from collagen obtained from various animal body parts. It is commonly used as a gelling agent in food, medications, drug and vitamin capsules, photographic films and papers, and cosmetics.

Relations

  • Composition and properties 

  • Production 

  • Uses 

  • Dietary restrictions and gelatin substitutes 

  • Protein content 

  • Safety concerns 

  • Health effects