Gelatin is a natural protein derived from animal by-products such as bones, skin, and connective tissues. It's widely used as a thickening and gelling agent in the food, pharmaceutical, and various other industries. Gelatin is especially favored for adding texture and improving the consistency of products like candies, dairy items, processed foods, sauces, marmalades, fruit yogurts, and margarine. In low-fat foods, it's an ideal solution to create a rich, creamy texture and add volume without increasing the calorie content.

In addition to its wide use in food, gelatin is a natural source of protein, offering nutritional benefits as well.