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. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand. Gelatin is a substantially pure protein food ingredient, obtained by the thermal denaturation of collagen, which is the structural mainstay and most common protein in the animal kingdom. Gelatin is a water soluble proteinaceous substance prepared by processes, which involve the destruction of the tertiary, secondary and to some extent the primary structure of native collagens, specifically by the partial hydrolysis of collagen derived from the skin, white connective tissue and bones of animals. Gelatin is used as a stabiliser (yoghurt), thickener (jam), and texturizer and emulsifier (oil-in-water emulsions). Gelatin is used as a foaming, emulsifying, and wetting agent in food, pharmaceutical, medical, and technical applications due to its surface-active properties. Thus, due to demand it is a good project for entrepreneurs to invest.