For the dessert food, see Gelatin dessert. 'Sheet' or 'leaf' gelatin for cooking. Gelatin or gelatine (from Latin: gelatus meaning stiff, frozen) is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products.It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing.f the raw material used in the production of the gelatin is derived from bones, dilute acid solutions are used to remove calcium and other salts. Hot water or several solvents may be used in order to reduce the fat content, which should not exceed 1% before the main extraction step.