Gelatin is a common ingredient used to thicken and stabilize foods, but it is derived from animal collagen, making it unsuitable for vegetarians and vegans. Fortunately, there are several alternatives available. Common plant-based substitutes include agar-agar, which is derived from red algae, and pectin, found in fruits. These alternatives can provide similar gelling properties without animal products. Another option is carrageenan, extracted from certain seaweeds, which is often used in dairy products and plant-based milks. Additionally, kudzu starch and arrowroot powder can also serve as thickening agents. These gelatin alternatives allow for a variety of dietary preferences while maintaining texture in recipes.