Gelatin is a transparent, colorless, flavorless ingredient used as a binding agent. It is usually derived from collagen extracted from animal body parts. It is used in gelatin desserts, trifles, aspic, marshmallows and gummy bears, and is often added to yogurt, cream cheese, and margarine to stabilize and smooth the product. It is also used in Chinese dumplings, especially xiaolongbao and Shengjian bao.
Because gelatin is extracted from animals, it is not acceptible to vegetarians, vegans, and Sikh, Hindu, and Jain religious practices that do not allow consumption of animals. Alternatives include agar and carrageenan, derived from seaweed, and pectin and konjac, extracted from the fruits and tubers of plants.