Gelatin or gelatine is a translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal body parts. It is commonly used as a gelling agent in food, pharmaceutical drugs, vitamin capsules, photography, and cosmetic manufacturing. Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and nonfood products: common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears, fruit snacks, and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume. Gelatin is used for the clarification of juices, such as apple juice, and of vinegar.

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