Gelatin or gelatin (from Latin: gelatus means "stiff", "frozen"; compare with gelato) is translucent, colorless, brittle (when dry), bland food derived from collagen obtained from various animal products. It is commonly used as gelling agents in food, medicine, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in the same way so-called "jelly".MORE INFORMATION
Gelatin is an irreversible form of hydrolyzed collagen, which results in the reduction of fibril protein hydrolysis into smaller peptides, which will have a wide range of molecular weight associated with physical and chemical methods of denaturation, based on the hydrolysis process. It is found in most of the gummy candy, as well as other products such as marshmallows, gelatin desserts, and some ice cream, dips and yogurt. Gelatin for use recipes come in the form of slabs, granules or powder. Instant types can be added to food for them; others should be soaked in water first.