Beef gelatin is a protein obtained from the collagen in the connective tissues, bones, and skin of cattle. Gelatin is a common ingredient in the food industry and is widely used for its gelling, thickening, and stabilizing properties.

Fish gelatin is an alternative to porcine or bovine gelatin. Primarily used as a gelling agent, but also as a foaming or clarifying agent, stabilizer, emulsifier, thickener and binder.

Collagen is an essential structural protein found in the human and animal body, playing a crucial role in the health of skin, bones, joints, and connective tissues.