Gelatine

About

What to know

A protein (E441) obtained by partial hydrolysis of collagen from animal connective tissue, bones, and skin — identical to gelatin but using the British/European spelling. Forms a clear, thermoreversible gel when cooled and reliquefies on warming; used in confectionery, jellies, marshmallows, and pharmaceutical capsule shells. Not suitable for vegetarians, vegans, or those following halal or kosher diets unless specifically certified.