Gelatin: What is a gummy substance made from animal bones?

October 15, 2025 •

4 min read

According to Healthline, gelatin is a cooked form of collagen, the most abundant protein in the body. That's right, the jiggly substance known as gelatin is the answer to the question, what is a gummy substance made from animal bones? It’s a key ingredient in many familiar foods, from gummy candies to marshmallows, and has a fascinating journey from animal byproduct to kitchen staple.

Quick Summary

The gummy substance derived from animal bones is gelatin, a protein product created by heating collagen. This article details the manufacturing process, nutritional properties, health benefits derived from its amino acid profile, and clarifies its non-vegan status with available plant-based alternatives like agar-agar and pectin.

Key Points

Gelatin is cooked collagen: The gummy substance from animal bones is gelatin, formed by boiling collagen-rich animal parts like skin and bones.
Primarily a protein: Gelatin is mostly protein, providing beneficial amino acids like glycine and proline, but it is not a complete protein.
Versatile food ingredient: It's widely used as a gelling and thickening agent in many products, including gummies, marshmallows, and desserts.
Health benefits: Linked to skin, joint, gut, and bone health due to its collagen origins.
Not suitable for vegans: As an animal byproduct, traditional gelatin is avoided by vegetarians and vegans, who use plant-based substitutes.
Plant-based options exist: Agar-agar, pectin, and carrageenan are common vegan alternatives that mimic gelatin's gelling properties.
Generally safe, but be aware: Though usually safe in foods, some individuals may experience mild digestive issues or allergic reactions.

The Gelatin Manufacturing Process

Gelatin is created through a multi-step process that transforms the raw collagen from animal parts into the translucent, flavorless substance we recognize. The process typically uses byproducts from the meat and leather industries, such as the bones, hides, and connective tissues of cows and pigs. This makes gelatin a sustainable ingredient, as it utilizes materials that might otherwise be discarded.

Here is a simplified breakdown of how gelatin is made:

Preparation: The raw animal materials are collected, washed thoroughly, and pre-treated to remove impurities like fat. For materials like bones, they are demineralized with a dilute acid to remove calcium.
Hydrolysis: The pre-treated materials undergo a hydrolysis process, either with acid or alkali, which breaks down the collagen structure. This step is crucial for separating the collagen into smaller fragments of amino acid chains.
Extraction: The gelatin is then extracted from the mixture using hot water in multiple stages. Each stage uses increasingly higher temperatures to ensure optimal yield.
Purification: The resulting liquid solution is filtered and clarified to remove any remaining insoluble particles and salts.
Concentration and Drying: The purified liquid is evaporated under a vacuum to form a thick, syrupy consistency. It is then cooled, dried into brittle sheets or noodles, and ground into the final powder form.

Nutritional Profile of Gelatin

As a protein, gelatin is composed of amino acids, though it is not considered a 'complete protein' because it lacks or is deficient in some essential amino acids, such as tryptophan. However, its unique amino acid profile is responsible for its health benefits. The most abundant amino acids in gelatin are glycine, proline, and hydroxyproline, which together make up about half of its content.

Health Benefits: Connecting Gelatin to Nutrition

Because gelatin is essentially cooked collagen, it carries many of the same health benefits associated with its parent protein. While gelatin is often added to sugary desserts and should be consumed in moderation, its protein and amino acid content can support various bodily functions.

Skin Health: The collagen in gelatin can support skin elasticity and hydration. As we age, natural collagen levels decrease, and supplementing with gelatin may help reduce the appearance of wrinkles.
Joint and Bone Health: The amino acids in gelatin, particularly lysine, contribute to strengthening bones by aiding in calcium absorption. Clinical studies suggest that gelatin may reduce joint pain and improve function in people with osteoarthritis.
Gut Health: The glycine in gelatin may support the intestinal wall and promote a healthy mucosal lining in the stomach. This can help improve digestion and protect against conditions like 'leaky gut'.
Blood Sugar Management: Glycine may also play a role in improving blood sugar control in people with type 2 diabetes by enhancing insulin sensitivity, though more research is needed.
Aids Weight Loss: Due to its high protein content, gelatin can help you feel full, potentially reducing overall calorie intake and supporting weight management goals.

Gelatin's Role in Common Foods

Gelatin's gelling properties make it a versatile ingredient used in a wide array of food and pharmaceutical products. Its ability to form a stable gel that melts just below body temperature creates a unique texture and mouthfeel.

Food Products: Gelatin is the signature ingredient in:

Gummy Candies and Marshmallows: Provides the bouncy, chewy texture.
Gelatin Desserts (like Jell-O): Gives the characteristic wobbly consistency.
Sauces, Soups, and Broths: Functions as a thickener and stabilizer.
Yogurt and Cream Cheese: Used to create a fluffier texture.

Pharmaceutical and Medical Products: Gelatin is also used in:

Capsules: Forms the soft outer shell for many medications and vitamins.
Vaccines: Used as a stabilizer in some vaccines.

Gelatin vs. Vegan Alternatives: A Comparison

For those following a vegan or vegetarian diet, traditional gelatin is not an option. Fortunately, several plant-based alternatives offer similar gelling and thickening properties, though their textures can differ.


Feature	Gelatin (Animal-Derived)	Agar-Agar (Seaweed-Derived)	Pectin (Fruit-Derived)
Source	Animal collagen (skin, bones)	Red algae (seaweed)	Fruit skins and peels
Texture	Elastic, bouncy, melt-in-the-mouth	Firmer, snappier, less jiggly	Softer, more stable, often fruit-based
Melting Point	Melts at body temperature	Melts at a much higher temperature	Requires sugar and acid to set properly
Dissolvability	Dissolves only in hot water	Dissolves in hot water (boiling)	Varies, typically used with heated fruit
Dietary	Not vegan or vegetarian	Vegan and vegetarian friendly	Vegan and vegetarian friendly

Is Gelatin Safe for Everyone? Potential Side Effects

For most people, consuming gelatin in food is safe. However, like any food product, there can be potential side effects, particularly with concentrated supplements. Mild digestive issues, including upset stomach, bloating, and burping, have been reported. Allergic reactions to gelatin can also occur, though they are rare.

There have also been concerns regarding potential contamination from sick animals, though official reports of illness from standard processing are rare. For pharmaceutical-grade gelatin, regulatory bodies have determined the risk of disease transmission to be very low. Certain medical uses of gelatin (e.g., plasma expanders) have documented risks, especially for critically ill patients. Individuals with specific medical conditions, like kidney or liver failure, should use gelatin with caution.

Conclusion: Making Informed Dietary Choices

In conclusion, the gummy substance derived from animal bones is gelatin, a protein product with a distinct nutritional profile and several potential health benefits rooted in its collagen origins. Whether for creating the perfect texture in a dessert or supporting joint health, gelatin is a versatile ingredient. However, its animal-based source means it is not suitable for vegetarian or vegan diets. Understanding how it is made and its nutritional aspects allows consumers to make informed choices about their food and dietary needs. For those seeking alternatives, a variety of effective plant-based gelling agents are readily available.

For further information on gelatin and its alternatives, you can explore resources like Healthline's detailed comparison of collagen and gelatin(https://www.healthline.com/nutrition/collagen-vs-gelatin).

Frequently Asked Questions

Collagen is a fibrous protein found naturally in animals' skin, bones, and connective tissues. Gelatin is the product created when collagen is cooked and broken down, making it a hydrolyzed form of collagen.

No, gelatin is neither vegan nor vegetarian because it is derived exclusively from animal products, such as the collagen found in bones, skin, and connective tissues.

Several plant-based options can replace gelatin, including agar-agar (from seaweed), pectin (from fruit), carrageenan (from seaweed), and cornstarch.

In gummies and marshmallows, gelatin acts as a gelling agent, giving the candies their signature chewy, bouncy texture. Its ability to create a reversible gel is what allows for this specific consistency.

Yes, some clinical studies indicate that consuming gelatin, which contains hydrolyzed collagen, may help reduce joint pain and improve joint function, particularly in individuals with osteoarthritis.

While generally safe when consumed in foods, some individuals may experience mild side effects like upset stomach, bloating, or burping. Allergic reactions are also possible but rare.

To use gelatin powder, you first 'bloom' it by sprinkling it into a small amount of cold water and letting it sit. Then, you dissolve the bloomed gelatin in a hot liquid before incorporating it into your recipe to set as it cools.