Gelatin is a versatile, tasteless protein derived from animal collagen (commonly extracted from bones, skin, or connective tissue). It excels as a gelling agent in everything from desserts, gummies, and marshmallows to mousses, yogurts, and aspic. Its ability to form smooth, elastic gels contributes to appealing textures and mouthfeel, making it indispensable across confectionery, dai... https://www.uniprismmarketresearch.com/verticals/food-beverage/gelatin