Gelatin appears to be a simple food. Once made, it trembles and shines with innocence.
In the U.S., gelatin in powdered form is a relatively recent development in its history. How is it produced? Is it kosher or suitable for vegetarians? Are there vegan alternatives? We’re here to guide you through the surprisingly intricate world of gelatin with confidence.
Is All Gelatin Made From Animals?
Not entirely, but the majority is. Most gelatin is derived from animal parts—skin, bones, and connective tissue. The gelatin used in many products, like gummy bears and marshmallows, isn’t vegetarian or kosher.
How Gelatin Is Made
The gelatin you know is based on collagen, a natural protein found abundantly in connective tissues and skin. By boiling these components, collagen is extracted. If you’ve ever made chicken soup from scratch and found it gelled when cold, you’ve essentially crafted gelatin. This is why stocks made with bones and skin offer a richer texture than those made with just meat.
Commercial gelatin production is a more industrialized process. Manufacturers extract and process animal parts to create a flavor-neutral gelatin that’s easy to store and sets clear, primarily sourced from cows and pigs, and occasionally fish. Unfortunately, I haven’t toured a factory, so my specifics end there.
The History of Gelatin
Once a luxury, gelatin was labor- and resource-intensive to produce before powdered versions existed. Known as aspic, it was used primarily in savory dishes rather than desserts.
Aspic was considered a specialty for the affluent. In classic French cuisine, aspics were used to glaze dishes like pâte. Although considered odd today, such dishes were once showpieces.
In the 19th century, gelatin became accessible to the masses. Innovations in the mid-1800s led to shelf-stable gelatin; Charles Knox sold unflavored gelatin in 1894. Pearl and May Wait’s fruit-flavored gelatin was initially a commercial failure but later succeeded under Francis Woodward and the Jell-O brand, especially with home refrigeration advancements.
Forms of Gelatin
In the U.S., gelatin is mostly available in powdered form, either flavored or unflavored. Sheet gelatin, more common in Europe, is preferred by chefs for its superior taste and texture.
Foods That May Contain Animal-Derived Gelatin
Many products contain gelatin, some obviously while others may not be apparent. Always check ingredients. (It’s disappointing that frosted Pop-Tarts aren’t vegetarian.)
- Marshmallows and marshmallow cream
- Peeps
- Jell-O
- Candy corn
- Prepared Rice Krispies treats
- Frosted Pop-Tarts
- Frosted Mini-Wheats
- Altoids breath mints
- Some chewing gum brands like Ice Breakers
- Starbursts
- Gummy candies like gummy bears and worms
- Gelatin capsules in vitamins and medications
Vegan Gelatin
Agar agar, derived from red algae, is a popular vegan gelatin alternative. It has a firmer texture and doesn’t melt like animal gelatin but works well in recipes like vegan marshmallows. Agar agar is available in powder, flakes, or a solid resembling a loofah; the powdered form is the most user-friendly.
Carrageenan, a seaweed extract, and pectin from fruit are also viable options in some recipes.
Kosher Gelatin
Kosher gelatin must come from kosher-slaughtered animals or kosher fish. According to Rabbi Sholom Ber Hendel from OK Kosher Certification, context is crucial for determining kosher status. Vegan gelatin needs kosher certification, as do gelatins from fish or beef.
Halal Gelatin
Halal gelatin must stem from halal-certified animals. Due to ambiguous labeling, it’s best to avoid processed products with gelatin unless certified halal.
Gelatin Swaps
Animal-derived gelatin can generally be interchanged in recipes. Powdered and sheet gelatins require different handling; check packaging for guidance on conversions.
Vegan alternatives don’t directly mimic animal gelatin properties, so find recipes specifically for them. With experience, you can begin to adapt other recipes using agar agar, carrageenan, or other substitutes.
