Background

• Gelatin is a protein substance used to thicken liquids. It does not have a color, smell, or taste. It comes from boiling animal tissues such as beef bones, cartilage, tendons, and pig skin. Gelatin is used in many kinds of food products and drug and supplement products. Common examples of foods that contain gelatin are gelatin desserts, jelly, trifles, aspic, marshmallows, and candies such as "peeps" and gummy bears. Gelatin may be used to add thickness or texture to foods, finishing agents, ice cream, jams, yogurt, cream cheese, fruit juices, wine, beer, or margarine. Different types and grades of gelatin are used in a wide range of food and nonfood products.
• In the pharmaceutical industry, gelatin is used as the substance that holds the active drug in vaccines and other medications. It is also used as a binder for tablets and suppositories. Gelatin capsules (gelcaps) are often used to hold various foods, nutritional supplements, and medicines.
• In medicine, gelatin is taken by mouth for conditions like joint disease, arthritis (joint stiffness and inflammation), osteoporosis (weakening of the bones), skin and hair care, and weight loss. Early information suggests that an agent that contains gelatin with fresh frozen plasma (a blood substitute) may help prevent death in premature infants.
• More research is needed on the effect of gelatin for use in disease conditions.

References

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