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Gelatine and niacinamide, polarised light micrograph. Niacinamide in the presence of gelatine slows down the crystallisation of the compound. Gelatine is a translucent, colourless, flavourless food ingredient. It is derived from animal body parts. It turns brittle when dry and gummy when moist. It is commonly used as a gelling agent in food, medications, drug and vitamin capsules, photographic films and papers, and cosmetics. Gelatine is in gelatine desserts; most gummy candy and marshmallows; and ice creams, dips, and yogurts. Magnification: x70 when printed 10cm wide. (KEYSTONE/SCIENCE PHOTO LIBRARY/KARL GAFF / SCIENCE PHOTO LIBRARY)