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Gelatin is a translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal raw materials. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. It is found in most gummy candy, as well as other products such as marshmallows, gelatin desserts, and some ice creams, dips, and yogurts.^[1]

Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs and fish. During hydrolysis, the natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Its chemical composition is, in many respects, closely similar to that of its parent collagen.^[2] 

Gelatin’s molecular weight is between tens of thousands to hundreds of thousands, which is difficult to be absorbed directly by human body.

^{References :}

^[1] Kodjo Boady Djagnya; Zhang Wang; Shiying Xu (2010). "Gelatin: A Valuable Protein for Food and Pharmaceutical Industries: Review". Critical Reviews in Food Science and Nutrition. Taylor and Francis Online. 41 (6): 481–492.doi:10.1080/20014091091904. PMID 11592686.

^[2]  Ward, A.G.; Courts, A. (1977). The Science and Technology of Gelatin. New York: Academic Press. ISBN 0-12-735050-0.