Gelatin, also known as unflavored gelatin, is a fine, colorless powder produced from the collagen in animal tissues such as skin, bones, and cartilage. It is used as a gelling agent in the preparation of gelatins, desserts, candies, gummies, and other food products.

Gelatin is used to thicken and thicken a variety of food products, from gelatins and flans to mousses and puddings. It is also used in the production of candies, gummies, marshmallows, and other sweets. In addition, it can be used to clarify broths and juices, as well as to stabilize emulsions in processed foods.