Gelatin is a versatile protein derived from animal collagen that acts as a gelling, thickening, stabilizing, and binding agent in many food products. It gives chewy texture to gummies and marshmallows, helps desserts and mousses set properly, improves smooth texture and prevents separation in dairy items like yogurt and cream, enhances moisture retention and sliceability in meat products, and clarifies beverages like wine or juice. Gelatin can also form films and coatings that enhance appearance and protect food surfaces, and it contributes to light, foam-based or low-fat products by giving texture without heavy fat content.