Gelatin is a mixture of peptides and proteins obtained by partial hydrolysis of collagen extracted from animal connective tissues, bones, and skin. It consists primarily of glycine, proline, and hydroxyproline residues arranged in repeating sequences. Gelatin is thermoreversible, forming gels in aqueous solutions that melt near body temperature (approximately 35°C). It is widely employed as a gelling, thickening, and stabilizing agent in food products, pharmaceuticals, and cosmetics. Chemically inert under normal conditions, it exhibits high water solubility when heated and forms viscous solutions or gels upon cooling. Gelatin lacks a defined molecular structure due to its polydisperse nature from variable hydrolysis degrees.