Gelatins are a type of protein that is derived from collagen in animal bones, skin, and connective tissue. Synonyms for the word gelatins include gel, jelly, jell-o, and panna cotta. Gelatins are known for their thick and smooth texture, and they are widely used in the food industry as a gelling agent in desserts, candies, and other sweet treats. They can also be used in savory dishes to add texture and body to soups, gravies, and sauces. Gelatins have a neutral taste and are often flavored or colored to enhance their appeal. Overall, gelatins are a versatile ingredient that can add a lot of flavor and texture to your favorite foods.