Gelatin or gelatine is a translucent, colorless, flavorless food ingredient that is commonly derived from collagen taken from animal body parts such as skin, tendons, ligaments, and bones. It is a protein that is obtained by boiling these animal parts with water, and the resulting hydrolysis reduces protein fibrils into smaller peptides. Gelatin is used as a thickener for fruit gelatins and puddings, in candies, marshmallows, cakes, ice cream, and yogurts, and on photographic film. It is also used in shampoos, face masks, and other cosmetics, as well as in vitamins as a coating and as capsules. Gelatin is classified as a hydrogel.
Some key points about gelatin include:
- Gelatin is not vegan, but there is a vegan alternative called "agar agar" that is derived from a type of seaweed.
- Gelatin is usually made from cows or pigs, and it is a byproduct of the meat industry.
- Gelatin contains high levels of protein and is sometimes used to increase collagen production in the body.
- Gelatin is generally safe when consumed in foods, but taking high doses of 15 grams daily might increase the risk for side effects, including sore throat, swollen gums, and mouth sores.
- Gelatin is gluten-free and non-allergenic.
- Gelatin can be used to add shape and texture to sweet or savory dishes, and it can be easily added to cooking at home.
In summary, gelatin is a protein derived from animal collagen that is commonly used as a thickener in food products and in cosmetics. It is not vegan and is usually made from cows or pigs.
