Gelatin is a protein derived from collagen found in animal connective tissues like skin, bones, and cartilage. The production process involves several steps. First, raw materials like animal hides and bones are cleaned and treated to remove impurities. They are then subjected to either acid or alkali treatment to break down the collagen into smaller components. The resulting mixture is boiled and filtered to remove impurities, and the liquid is concentrated and cooled, forming a gel-like substance. Afterward, it's dried and ground into a powder, which is the common form of gelatin used in various applications, including food, pharmaceuticals, and photography.

Gelatin is widely used in the food industry for its gelling, thickening, and stabilizing properties, particularly in desserts, candies, and gummy products. While animal-based gelatin is the most common type, alternatives like agar-agar from seaweed and plant-based gelling agents are available for those following vegetarian or vegan diets.