Gelatin (from Lat. gelātus "frozen", "frozen") is a food protein (collagen) animal origin. It is a solid crushed product of light yellow color, odorless and tasteless, with excellent moisture-retaining and gelling abilities. Food gelatin is a natural thickener necessary for the rapid preparation of jellies, jellied meat and fish dishes, as well as desserts. The higher the number indicated in the gelatin brand, the more transparent and stronger the jelly turns out. Note: Before adding fruit to dessert, they should be finely chopped – gelatin will be repelled from large pieces. Using fresh pineapples, papaya or kiwi, take a little more gelatin than indicated in the recipe – the enzymes contained in these fruits destroy it.