Gelatin (also gelatine) is a protein product, manufactured by partial hydrolysis of collagen found in bones, hooves, connective tissues, and skin of animals.

When added to recipes gelatin produces a gel. A similar product known as agar can be obtained from vegetable sources. Common examples of foods which contain gelatin are trifles, jelly, jam, marshmallows and aspic.

Gelatine is also used for pharmaceutical capsules.

Due to the mad cow disease (BSE) and its link to the Creutzfeldt-Jakob disease, there has been much concern about using gelatin derived from pulverised animal bones.

See also: gelatin dessert

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