When added to recipes it produces a gel. A similar product known as agar can be obtained from vegatable sources. Common examples of foods which contain gelatine are trifle, jelly, jam and aspic.
Gelatine is also used for pharmaceutical capsules.
Due to the 'Mad Cow Disease' (BSE) and its link to the Creutzfeldt-Jakob Disease there has been much concern about using gelatine derived from pulverised animal bones.
See also: gelatin dessert