Z trim might be something similar to thicken/thin. I'll keep my eye out for that.

My primary purpose for obtaining gelatin sheets is to extend the quantity of my stocks a bit. My stocks usually have an abundance of flavor but are lacking in body. By the time I reduce them to the desired consistency, there's very little volume left. Gelatin should stretch them a bit. Chef friends have told me that the flavor of sheet gelatin is superior to powdered, so I'm giving it a shot. Besides using gelatin in stock, I'm not absolute sure what I'll be doing with it but I'm sure it will come in handy for other things. Sauces perhaps.