Gelatin is a purified protein, derived from the selective hydrolysis of collagen. Collagen forms the largest organic component of the bones and skins of mammals. Gelatin is far from a new ingredient. The first English patent for gelatin production was granted in England in 1754.
Today, gelatin is classified as a food ingredient (no E-number in Europe) and is one of the most versatile food ingredients for commercial food manufacture. Gelatin is also free from additives and preservatives.