Gelatin is the classic animal-derived gelling agent: a nearly pure protein made by the partial hydrolysis of collagen from the skin, bones and connective tissue of pigs and cattle. Sold as translucent leaf sheets or a fine powder, it hydrates ("blooms") in cold water, dissolves with gentle warming, and sets on chilling into a soft, elastic, glass-clear jelly that melts again right at body temperature — the melt-in-the-mouth quality behind panna cotta, marshmallow, gummy sweets, aspic and countless mousses.
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