Gelatin

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

Some gelatin products used in cooking can be added to the food as is, others need to be soaked in cold water beforehand. When heated, it will melt, when cooled again, it produces a gel. A similar product known as agar can be obtained from vegetable sources. Common examples of foods that 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