Gelatin is a translucent, colorless, flavorless food ingredient derived from collagen, which is obtained from animal connective tissues, bones, and skin. It is commonly used as a gelling agent in food products like desserts (e.g., gelatin desserts, marshmallows), as well as in pharmaceuticals, cosmetics, and photography. In cooking, gelatin helps to create a firm texture, allowing liquids to set into a gel.
