Editing Gelatin (section)

===Culinary uses===
[[File:Oeufs en gelée p1150406.jpg|thumb|[[Egg (food)|Eggs]] in [[aspic]]]]
[[File:Congealed gelatin of boiled fish (Japanese Spanish mackerel).JPG|thumb|[[Freezing|Congealed into jelly]] gelatin of boiled fish with [[soy sauce]] and kept around at 8&nbsp;°C. In Japan, it is called [[:ja:煮凝り|煮凝り]] (''Niko-gori''), literally 'boiled then become [[:en:Flocculation|flocculated]]/stiffened'. Not intended cooking, occurs naturally in winter, historically tasted.]]

Probably best known as a [[gelling agent]] in [[cooking]], different types and grades of gelatin are used in a wide range of food and nonfood products. Common examples of foods that contain gelatin are [[gelatin dessert]]s, [[trifle]]s, [[aspic]], [[marshmallow]]s, [[candy corn]], and confections such as [[Peeps]], [[gummy bear]]s, [[fruit snack]]s, and [[jelly baby|jelly babies]].<ref>{{Cite web|last=Nene|first=Chhaya|date=2018-03-09|title=Six Popular Foods You Didn't Know Had Gelatin|url=https://medium.com/@chhayasnene/six-popular-foods-you-didnt-know-had-gelatin-43b6fecfbe76|access-date=2020-08-13|website=Medium|language=en}}</ref> Gelatin may be used as a [[stabilizer (food)|stabilizer]], thickener, or texturizer in foods such as yogurt, [[cream cheese]], and [[margarine]]; it is used, as well, in fat-reduced foods to simulate the [[mouthfeel]] of fat and to create volume. It also is used in the production of several types of Chinese soup dumplings, specifically Shanghainese soup dumplings, or ''[[xiaolongbao]]'', as well as ''[[Shengjian mantou]]'', a type of fried and steamed dumpling. The fillings of both are made by combining ground pork with gelatin cubes, and in the process of cooking, the gelatin melts, creating a soupy interior with a characteristic gelatinous stickiness.

Gelatin is used for the clarification of juices, such as apple juice, and of vinegar.<ref>Organic Materials Review Institute for the USDA National Organic Program. (2002). "Gelatin: Processing." ''National Organic Standards Board Technical Advisory Panel Review.'' https://www.ams.usda.gov/sites/default/files/media/Gelatin%20Fish%20TR%20Review.pdf</ref>

[[Isinglass]] is obtained from the swim bladders of fish. It is used as a fining agent for wine and beer.<ref name="omri">{{cite web|title=National Organic Standards Board Technical Advisory Panel Review: Gelatin processing |url=http://www.omri.org/Gelatin-TAP.pdf |work=omri.org |archive-url=https://web.archive.org/web/20070927014944/http://www.omri.org/Gelatin-TAP.pdf |archive-date=27 September 2007 |df=dmy}}</ref> Besides [[hartshorn]] jelly, from deer antlers (hence the name "hartshorn"), isinglass was one of the oldest sources of gelatin.