Gelatin

The word gelatin comes to us from the French word geatine meaning "edible jelly" and gelato meaning "to freeze." In Italian, it's gelatina. An odorless, colorless, tasteless thickening agent is the nutritious glutinous protein material obtained from animal tissues by boiling. Most comes from beef bones, cartilage, tendons, and pigskin.

Gelatin is used as a fining agent.