Gelatin: Difference between revisions

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Gelatin is hydrolysed collagen, where collagen is the '''protein from bone of mammals'''.
Classically, '''gelatin''' is hydrolysed collagen, where collagen is the '''protein from bone of mammals'''.


Gelatin is used mostly as a thickening agent, e.g. in gelatin puddings.
Gelatin is used mostly as a thickening agent, e.g. in gelatin puddings.
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Note there are vegetarian/vegan alternatives to most of these uses.


And also to the consistency and thickening use itself -- there are various '''vegetable gelatins''', which is arguably only called that as marketing to indicating what it ''does''.
'''[[Kosher]] and/or [[halal]] gelatin''' - observes the respective rules.  


This includes [[agar agar]] (more widely: carrageenan), based on seeweed.
In practice is often fish based, sometimes seaweed based, but may still be animal.
 
 
 
'''Vegan gelatin''' might be [[agar agar]]/carrageenan (based on seeweed), [[cornstarch]], [[pectin]], [[xanthan gum]], or one of a few others, possibly moving on to thickening agents in general. Which one of these is preferable depends on the properties you want ().
 
Whether these can be labeled gelatin depends on recognizability marketing, food regulation laws, and personal pedantry.
 
Note also that the ingredients list is often more informative than the product name (also due to potential allergens).
 
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It seems for some uses this is a more common source of gelatin-like ingredient, because it's more economical.
It seems for some uses this is a more common source of gelatin-like ingredient, because it's more economical.


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...and when the purpose is thickening, there are [https://en.wikipedia.org/wiki/Thickening_agent various others].
...and when the purpose is thickening, there are [https://en.wikipedia.org/wiki/Thickening_agent various others].
-->


Whether these can be called gelatin depends on recognizability marketing, food regulation laws, and personal pedantry.
Note also that the ingredients are more informative than the bug name (also due to potential allergens).




[[Kosher]] and/or [[halal]] gelatin - observes the respective rules. In practice is often fish based, sometimes seaweed based, but may still be animal.




Latest revision as of 18:50, 27 February 2024


Classically, gelatin is hydrolysed collagen, where collagen is the protein from bone of mammals.

Gelatin is used mostly as a thickening agent, e.g. in gelatin puddings.

It's used in a bunch of soft candy, from marshmellow to gummy things to liquorice.

It's also one way of clearing wines.


Kosher and/or halal gelatin - observes the respective rules.

In practice is often fish based, sometimes seaweed based, but may still be animal.


Vegan gelatin might be agar agar/carrageenan (based on seeweed), cornstarch, pectin, xanthan gum, or one of a few others, possibly moving on to thickening agents in general. Which one of these is preferable depends on the properties you want ().

Whether these can be labeled gelatin depends on recognizability marketing, food regulation laws, and personal pedantry.

Note also that the ingredients list is often more informative than the product name (also due to potential allergens).




See also:

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