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Gelatin is the correct answer because it is a protein derived from collagen that is widely used in the food industry, particularly in frozen desserts, for its properties as a stabilizer, thickener, and texturizer. When gelatin is dissolved in hot water, it forms a gel-like structure as it cools down, providing the desired texture in products such as ice creams and mousses. This gelling ability not only helps in maintaining the consistency of these desserts but also contributes to their mouthfeel.

In contrast, other options do not originate from collagen. Gum ghatti is a plant-derived gum used as a thickener, modified food starch is a derived starch used for thickening but not specifically utilized for gelling, and corn syrup is a sweetener made from corn starch that adds sweetness and moisture but does not provide the textural benefits that gelatin does. Therefore, gelatin stands out as the most suitable additive for the specified functions in frozen desserts.