Gelatin's smoothness, flexibility, and ability to melt in the mouth make it a widely-used ingredient in jelly, chocolates, gum, and various other desserts. Because of its foaming properties and excellent surface tensile strength it is also used in marshmallows, toffee, and souffles. It also has strong adhesiveness and helps bind sausage and ham. Finally, gelatin finds its way into ice cream, clear ...