Is Gelatine the Same as Bone Broth? The Differences Explained

December 13, 2025 •

5 min read

Bone broth contains natural gelatin, which is why it often gels when cooled. However, the key distinction is that gelatine is a processed, isolated protein, while bone broth is a complex liquid food containing gelatin and many other nutrients. This raises the question: is gelatine the same as bone broth?

Quick Summary

While both products contain gelatin derived from cooked collagen, bone broth is a complex, nutrient-rich whole food, whereas commercial gelatine is a purified, isolated protein with distinct culinary applications.

Key Points

Source Material: Both come from cooked animal collagen, but gelatine is a processed, isolated protein, while bone broth is a whole-food liquid containing natural gelatin.
Nutrient Content: Bone broth is rich in a wider range of nutrients, including minerals and electrolytes, that are removed during commercial gelatine production.
Production Method: Bone broth is made via gentle, slow simmering, while commercial gelatine involves intensive chemical and heat processing.
Culinary Function: Gelatine is a predictable gelling agent for candies and desserts, whereas bone broth is a flavorful liquid base for savory dishes.
Amino Acids: While both contain key amino acids like glycine, commercial gelatine is considered an incomplete protein because it lacks tryptophan.
Health Benefits: Bone broth offers a broader spectrum of health benefits due to its comprehensive nutritional profile, including gut-healing properties.
Consistency: The gelling of homemade bone broth can vary, whereas commercial gelatine provides a consistent, firm texture for recipes.

The Fundamental Difference: Whole Food vs. Processed Protein

At a basic level, the core distinction lies in how each is produced and what it contains. Bone broth is a traditional, minimally processed food product. It is a savory, nutrient-dense liquid made by simmering the bones and connective tissues of animals, often with vegetables and herbs, for an extended period, typically 12 to 24 hours. This long cooking time naturally extracts a wide array of components, including minerals, amino acids, and, crucially, gelatin. The gelatin that forms in homemade bone broth is a natural part of the whole food.

Gelatine, on the other hand, is a specific, purified protein that has been isolated from animal collagen through a complex industrial process. It is not a whole food but a processed ingredient sold as a powder, flakes, or sheets. To make commercial gelatine, raw materials from animal by-products, such as hides, bones, and tendons, undergo a multi-stage extraction process involving acid, alkali, and high heat, followed by filtration, concentration, and drying. While the end product is almost pure protein, it is separated from all the other nutrients present in the original animal parts.

The Production Process: From Simmer to Separation

Understanding the manufacturing methods clarifies why these two products are not interchangeable, even though they share a common source.

Bone Broth Preparation:

Sourcing: Uses whole bones, marrow bones, knuckles, and connective tissues, often from beef, chicken, or fish.
Simmering: The bones are simmered gently in water for many hours, sometimes with a splash of vinegar to help draw out minerals.
Extraction: This slow, gentle process naturally releases collagen, which denatures into gelatin, along with essential minerals and other compounds.
Finished Product: A flavorful, mineral-rich liquid that may form a jelly-like consistency when cooled, indicating high gelatin content.

Gelatine Manufacturing:

Sourcing: Utilizes animal by-products like hides and crushed bones from pigs and cows.
Pre-treatment: The raw materials are pre-treated with either acid (for Type A gelatine) or alkali (for Type B gelatine) for several weeks to break down the collagen structure.
Extraction: High-temperature water is used to extract the gelatin from the pre-treated material in a multi-stage process.
Purification: The extracted solution undergoes multiple filtration and concentration steps to remove impurities and water.
Drying and Milling: The concentrated gelatin is sterilized, dried into solid strands, and then milled into a powder.

Nutritional Comparison: Beyond Just Collagen

While both bone broth and gelatine contain the same amino acids derived from collagen, their overall nutritional content is markedly different. Bone broth, as a whole food, offers a far more comprehensive nutritional package.

Key Differences:

Minerals: Bone broth is a source of essential minerals like calcium, phosphorus, magnesium, and potassium, which are leeched from the bones during the long simmering process. Commercial gelatine contains almost none of these minerals.
Amino Acids: Both contain high levels of glycine and proline. However, gelatine is considered an incomplete protein because it lacks the essential amino acid tryptophan. Bone broth provides the full spectrum of available amino acids from the bones and tissues.
Electrolytes: Bone broth is naturally hydrating and contains electrolytes, which are not present in pure gelatine powder.
Other Compounds: Bone broth can also contain compounds like glucosamine and chondroitin, which support joint health, especially when connective tissues are used.

Culinary and Functional Differences

The most noticeable distinction between gelatine and bone broth is their use in the kitchen. Their properties make them suitable for very different applications.

Versatility: Bone broth is a flavorful, savory liquid used as a base for soups, sauces, and gravies, or consumed on its own as a warm, restorative beverage. Gelatine, being flavorless and odorless, is primarily a gelling agent used to create specific textures in desserts like jello, gummies, and marshmallows.
Gelling Power: Commercial gelatine is produced with a standardized gelling strength (measured in 'bloom'), ensuring a consistent and firm gel. The gelling of homemade bone broth is variable and depends entirely on the bones used and the simmering time. Some broths may not gel at all if they lack sufficient cartilage.
Texture: Bone broth's texture is naturally variable, from a light liquid to a soft gel. Gelatine is known for its stable, firm, and elastic jelly-like texture.

Comparison Table: Gelatine vs. Bone Broth


Feature	Gelatine (Commercial Powder)	Bone Broth (Homemade)
Composition	An isolated, purified protein (cooked collagen) from animal hides and bones.	A whole food liquid containing gelatin, minerals, electrolytes, and other amino acids.
Processing	Highly processed using chemical treatments (acid/alkali), filtration, and dehydration.	Minimally processed through slow, gentle simmering of bones and connective tissues.
Nutritional Profile	Primarily pure protein; lacks the broad spectrum of minerals found in whole foods.	A rich source of minerals like calcium and potassium, plus electrolytes and other compounds.
Flavor	Flavorless and odorless; suitable for use in sweet and savory dishes.	Rich, savory flavor; varies depending on the bones, vegetables, and herbs used.
Culinary Use	A reliable gelling agent for jellies, candies, and marshmallows; a thickener.	A nutritious base for soups, stews, sauces, and gravies, or a warm drink.

Conclusion: Choosing the Right Option for Your Needs

In conclusion, the simple answer to "is gelatine the same as bone broth?" is no. While both are derived from collagen, they are fundamentally different products with distinct applications and nutritional benefits. Bone broth offers a holistic, nutrient-dense package of gelatin, minerals, electrolytes, and other compounds from a whole-food source. It is the ideal choice for those seeking a broad range of nutritional support for gut health, immunity, and overall wellness. Commercial gelatine, on the other hand, is a highly refined and standardized ingredient best suited for specific culinary tasks where reliable gelling properties are required.

For optimal health, there is no need to choose one over the other. Incorporating bone broth into your cooking provides a more complete nutritional boost, while using gelatine can help you achieve precise textures in desserts and other recipes. For more information on the benefits of whole-food preparations, you can consult research on the benefits of bone broth for gut health. Bone Broth Benefits: Gut Health and Inflammation

Ultimately, understanding these differences empowers you to make a more informed choice, whether you are simmering a pot of homemade broth or whipping up a batch of perfect gelatin desserts.

Frequently Asked Questions

Yes, bone broth is generally considered healthier because it is a nutrient-rich whole food that provides a broader spectrum of minerals and electrolytes in addition to gelatin. Commercial gelatine is an isolated protein that lacks these additional nutrients.

You can only substitute them in very specific contexts. While commercial gelatine can be used to add gelling power to a broth that is not firm enough, you cannot substitute flavorless gelatine powder for bone broth as a savory, nutritious liquid base for cooking.

Several factors can prevent your bone broth from gelling. The most common reasons include not using enough bones rich in cartilage (like feet, knuckles, and necks), not simmering long enough to extract sufficient collagen, or simmering too aggressively at a high boil, which can break down the proteins.

Gelatine is a cooked form of collagen. When you cook collagen-rich animal parts, the collagen denatures and dissolves into gelatin. Commercial gelatine is then purified and dried from this gelatin.

Bone broth is touted for numerous health benefits, including supporting gut health, improving joint function, promoting healthier skin and hair, and boosting immunity. These benefits come from the combination of gelatin, amino acids, minerals, and other compounds extracted during simmering.

No, commercial gelatine is not vegetarian or vegan. It is a protein derived from animal by-products, typically from pigs and cows. Plant-based gelling alternatives like agar-agar or carrageenan are available for vegetarian and vegan diets.

Collagen peptides, also known as hydrolyzed collagen, are an even more processed version of gelatine. The proteins are broken down into smaller, more easily digestible chains, which allows the powder to dissolve in both hot and cold liquids without gelling.

Yes, you can use both. Incorporating homemade bone broth provides a wide range of nutrients, while gelatine powder can be used for specific food preparations like making homemade gummy snacks or thickening sauces without adding a savory flavor.

Bloom is a measure of the gelling strength of commercial gelatine. A higher bloom number indicates a firmer gel. This measurement is important for ensuring consistency and achieving the desired texture in recipes, which is not a factor for homemade bone broth.