This document discusses gelatin, which is a protein made from the collagen in animal body parts. Gelatin is commonly used as a gelling agent, stabilizer, or emulsifier in foods. It is made by extracting collagen from animal bones, skin, and connective tissue through boiling or acid/alkali processes. Gelatin adds texture to foods like yogurt, ice cream, and marshmallows. It has the E number E441 and is generally recognized as safe for human consumption.