1)Gelatin(gelatine) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen inside animals skin and bones.2)It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. 3) Gelatine is now classed as a food in its own right and not now subject to the food additives legislation in Europe. 4)It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some low-fat yogurt. Instant types can be added to the food as they are;

Use and application:

Probably best known as a gelling agent in cooking, different types and grades of Gelatin Gelatin bloom are used in a wide range of
food and non-food products: Common examples of foods that contain Gelatin are Gelatin desserts, trifles, aspic, marshmallows,candy corn, and confections such as Peeps, gummy bears and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.