How to know what type of gelatin: A complete identification guide

January 8, 2026 •

4 min read

Gelatin is used in over 90% of the world's confectionery, but identifying the right type for your recipe can be complex. Knowing the source, bloom strength, and form of your gelatin is crucial for achieving the desired texture in everything from delicate desserts to firm, savory dishes.

Quick Summary

This guide explains how to identify gelatin types by their source, form, and Bloom strength, clarifying the differences between animal-based, marine, and plant-based varieties like agar-agar.

Key Points

Check the packaging: The source of gelatin (bovine, porcine, marine) is often listed on the label, especially for Kosher or Halal products.
Assess the form: Gelatin can be found as either a powder or in sheets (leaves), with sheets typically yielding a clearer final product.
Understand Bloom strength: The gelling power of gelatin, known as Bloom strength, determines the final texture and stability, though it's often not listed on consumer products.
Separate true gelatin from supplements: Hydrolyzed collagen is a non-gelling form of collagen used for supplements, not for setting dishes.
Recognize vegan alternatives: Plant-based gelling agents like agar-agar, derived from seaweed, create a firm, heat-stable gel, unlike traditional animal-based gelatin.
Substitute with caution: Plant-based alternatives like agar-agar set differently than animal gelatin and are not always a 1:1 replacement in recipes.
Note Bloom ratings for texture: Use lower Bloom gelatin for a delicate wobble, and higher Bloom gelatin for a more robust, stable set.

The Core Question: What Type of Gelatin Do You Have?

Determining the type of gelatin you are working with is vital for achieving the correct texture, firmness, and flavor in your culinary creations. Gelatin can be categorized in several ways: by its source, its gelling power (Bloom strength), its form (powder or sheets), and whether it is a true gelling agent or a non-gelling collagen supplement. This guide breaks down the methods for identifying each type, helping you master your recipes with confidence.

Identifying by Source: Animal, Marine, or Plant-Based

The most significant distinction lies in the gelatin's origin, which has implications for dietary restrictions and flavor profile.

Animal-Based Gelatin

Bovine (Beef) Gelatin: Derived from the bones and hides of cattle, bovine gelatin is a common type used in many food and pharmaceutical products. It is often preferred for applications requiring a firm set. Bovine gelatin is the primary source for many Kosher-certified products, provided the animal was slaughtered according to Jewish law.
Porcine (Pork) Gelatin: Sourced from pig skin, porcine gelatin is widely used due to its cost-effectiveness and generally neutral flavor. It typically has a lower gel strength than bovine gelatin, resulting in a softer texture. It is not suitable for Kosher or Halal diets.
Marine (Fish) Gelatin: Derived from fish skins and bones, marine gelatin is suitable for many dietary needs that prohibit mammalian products, including Halal and Kosher diets. It has the lowest gel strength of the animal-based gelatins and sets faster but less firmly.

Plant-Based Alternatives

For vegan, vegetarian, or specific dietary needs, plant-based gelling agents are used as alternatives. It is important to remember that these are not technically gelatin, as true gelatin is always animal-derived.

Agar-Agar: Made from red algae, agar-agar is a popular vegan substitute for gelatin. It creates a much firmer, more brittle gel that sets at room temperature and is heat-stable, meaning it will not melt as easily as animal gelatin.
Pectin: A polysaccharide found in fruits, pectin is used to set jams and jellies. The setting process requires acid and sugar, making it less versatile than gelatin for some recipes.

Deciphering Bloom Strength

Bloom strength is the measure of a gelatin's gelling power, with higher numbers indicating a firmer, more stable gel.

Bloom Scale: The scale typically ranges from 30 to 325, categorized into low (50-125), medium (125-225), and high (225-325) bloom.
Consumer Products: Most grocery store gelatin is unflavored and does not explicitly list its bloom strength but is generally of a medium bloom.
Culinary Applications: Lower Bloom gelatins create delicate, soft gels ideal for panna cotta, while high Bloom gelatins are for firm textures like gummy candies.

The Difference Between Powder and Sheets

The form of your gelatin can influence the clarity and texture of the final product.

Gelatin Powder: This is dried gelatin that has been ground into a fine powder, which can be measured by weight or volume. It is dispersed more easily in a recipe and dissolves quickly.
Gelatin Sheets (Leaf Gelatin): Thin, flat sheets of dried gelatin, preferred by many chefs for superior clarity and a purer taste. The sheets are pre-portioned, simplifying the measuring process.

Beyond Gelatin: Hydrolyzed Collagen

Hydrolyzed collagen, also known as collagen peptides, is a related product that behaves differently. It is collagen that has been broken down into smaller peptide chains, making it highly soluble but unable to form a gel. It is used primarily as a supplement for its purported benefits for skin, hair, and joints. It's crucial not to confuse this with regular gelling gelatin.

Comparison Table: Gelatin Types at a Glance


Type	Source	Gelling Property	Common Uses	Suitability
Animal Gelatin	Bones, skin, connective tissue (pork, beef, marine)	Varies by Bloom strength (low to high), provides elasticity	Desserts, marshmallows, gummy candies, aspics, supplements	Not vegan, restrictions apply for Kosher and Halal diets
Marine Gelatin	Fish bones and skin	Low Bloom strength, sets quickly but softly	Halal/Kosher desserts, pharmaceutical capsules	Kosher, Halal-compliant, but not vegan
Hydrolyzed Collagen	Processed animal collagen (bovine, marine)	Non-gelling, dissolves completely in hot or cold liquid	Supplements, beverages for health benefits	Not vegan, restrictions apply based on source
Agar-Agar	Red algae (seaweed)	Firm, heat-stable gel, sets at room temperature	Vegan desserts, jams, savory aspics, petri dishes	Vegan, heat-stable
Pectin	Fruits	Gels in presence of acid and sugar	Jams, jellies, fruit preserves	Vegan, requires specific conditions to set

Conclusion

Identifying the correct type of gelatin is a skill that can prevent many culinary mishaps. By examining the packaging for source indicators like 'bovine,' 'porcine,' or 'marine,' checking for Kosher or Halal symbols, and considering the product's form (powder or sheets), you can determine its properties. Understanding Bloom strength and recognizing non-gelling products like hydrolyzed collagen are also critical steps. For plant-based alternatives, always confirm you are using a vegan-friendly gelling agent like agar-agar to ensure your recipe meets all dietary requirements and textural expectations.

Hydrolyzed collagen research can be found at the National Institutes of Health.

Frequently Asked Questions

Type A gelatin is derived from acid-cured collagen, typically from pig skin, and has a high isoelectric point. Type B gelatin is from alkali-cured collagen, usually from bovine hide or bones, and has a lower isoelectric point.

No, gelatin from pigs (porcine) is neither Halal nor Kosher. Kosher and Halal gelatin must be from permissible animals (e.g., cattle or fish) that are processed under specific religious guidelines and certification.

For uncertified consumer products, it can be very difficult to know the exact source. Porcine gelatin generally yields a softer gel, while bovine gelatin sets more firmly. Check for specific kosher or halal symbols, as these will indicate the source.

Yes, agar-agar is a great vegan substitute, but it sets much more firmly than gelatin and is not a 1:1 replacement. Agar-agar also sets at room temperature, while gelatin requires chilling.

Bloom strength measures the gelling power of gelatin. A higher Bloom number means the gelatin will create a firmer, more stable gel.

No, hydrolyzed collagen has been broken down into smaller peptides and will not form a gel. It dissolves completely into liquids, making it unsuitable for recipes that require setting.

Gelatin sheets are preferred for their superior clarity and smooth texture. They are also pre-portioned, which ensures consistent, precise results without needing to weigh the powder.