Is xanthan gum gelatine? The complete guide to two different thickeners

November 12, 2025 •

4 min read

Gelatine has been used in cooking since at least the 10th century, but a modern, plant-based alternative has also become incredibly popular in recent decades. For those asking, 'Is xanthan gum gelatine?', the simple answer is no; they are entirely different substances with distinct origins and functionalities.

Quick Summary

Xanthan gum and gelatine are not the same ingredient. They differ fundamentally in origin, composition, and function in recipes. Xanthan gum is a plant-based ferment, primarily used as a thickener and stabilizer. Gelatine is an animal-derived collagen product known for its unique gelling properties that create elastic gels.

Key Points

Origin: Xanthan gum is a plant-based polysaccharide made via bacterial fermentation, while gelatine is an animal-based protein derived from collagen.
Function: Xanthan gum is primarily a thickener and stabilizer, preventing ingredient separation. Gelatine's main role is as a gelling agent, creating an elastic, melt-in-your-mouth gel when cooled.
Dietary Suitability: Xanthan gum is vegan, while gelatine is not, as it comes from animal bones and skin.
Heat Behavior: Xanthan gum is temperature-stable, whereas gelatine requires heat to dissolve and will melt back into a liquid when warmed.
Applications: Xanthan gum excels in salad dressings, sauces, and gluten-free baking, while gelatine is essential for gummies, marshmallows, and jellies.
Substitutability: They are not a direct one-for-one substitute due to their different textural properties; using gelatine instead of xanthan gum will not work for thickening liquids at room temperature.

Xanthan gum and gelatine are two distinct food additives often used for thickening and texturizing, but they have fundamental differences in their source, chemical composition, and culinary behavior. While xanthan gum offers a vegan-friendly and temperature-stable alternative, gelatine provides a unique elastic and thermoreversible gel that is irreplaceable in many traditional applications.

The origins and composition: Bacteria versus bones

What is xanthan gum?

Xanthan gum is a polysaccharide, a complex carbohydrate, created through a fermentation process. The gum gets its name from the bacteria responsible for its creation, Xanthomonas campestris, which is fed a sugar medium, often derived from corn, soy, or wheat. The bacteria ferments the sugar, producing a gooey, protective coating that is then dried and ground into the fine white powder we know as xanthan gum. Because its production process uses plant-based sugars, it is suitable for vegan and vegetarian diets.

What is gelatine?

Gelatine, on the other hand, is a protein derived from animal collagen. Collagen is a fibrous protein found in the bones, skin, and connective tissues of animals like cows and pigs, or sometimes fish. The animal parts are boiled in water to extract the collagen, which is then refined and dried into the familiar powder or sheets. Since it is an animal byproduct, gelatine is not suitable for vegan or vegetarian diets.

Functional properties in the kitchen

The most significant difference between these two ingredients lies in how they behave when added to food. Xanthan gum and gelatine create very different textures.

How xanthan gum functions

Acts as a thickener and stabilizer: Xanthan gum is a powerful thickener, capable of significantly increasing a liquid's viscosity at very low concentrations.
Emulsifier: It prevents ingredients that would normally separate, like oil and vinegar in a salad dressing, from doing so.
Temperature stability: Its thickening properties are stable across a wide range of temperatures and pH levels. This means it can be used in both hot and cold liquids without losing its function.
Pseudoplasticity: A unique property of xanthan gum is that its solutions thin out under shear stress, such as when shaken or stirred, but thicken again when at rest. This is ideal for things like salad dressings that need to be pourable after shaking but thick enough to cling to the salad greens.

How gelatine functions

Forms thermoreversible gels: Gelatine creates a unique, elastic gel by trapping water within a protein network as it cools. When heated, this gel melts back into a liquid, making it thermoreversible. This is why gelatine-based desserts melt so smoothly in your mouth.
Not a stable thickener: Unlike xanthan gum, gelatine's primary role is gelling, not simply thickening. Its ability to create a solid gel is dependent on cooling and will revert to liquid when heated.
Source of protein: Gelatine adds protein to foods, as it is a hydrolyzed protein itself. Xanthan gum adds very little nutritional value.

Comparison table: Xanthan gum vs. gelatine


Feature	Xanthan Gum	Gelatine
Origin	Plant-based (bacterial fermentation of sugars)	Animal-based (collagen from bones, skin, and connective tissue)
Dietary Suitability	Vegan and vegetarian friendly	Not vegan or vegetarian friendly
Primary Function	Thickener, emulsifier, stabilizer	Gelling agent
Texture	Viscous, can be slimy or creamy depending on concentration	Elastic, bouncy, melts in the mouth
Behavior with Heat	Stable across a wide range of temperatures	Requires heat to dissolve, sets upon cooling
Behavior with Stress	Exhibits pseudoplasticity (shear-thinning)	Stable gel structure breaks down with force
Common Uses	Salad dressings, sauces, gravies, gluten-free baking	Jellies, marshmallows, gummy candies, panna cotta

Choosing the right ingredient for your recipe

When deciding between xanthan gum and gelatine, your recipe's desired outcome and dietary restrictions are the most important factors. For vegan or vegetarian creations, or dishes that require temperature stability, xanthan gum is the clear choice. For specific chewy, elastic textures found in gummies or marshmallows, gelatine is the only ingredient that will provide that unique quality.

For thickening sauces, dressings, and gravies: Use xanthan gum. It will produce a smooth, stable consistency without affecting the flavor.
For gluten-free baking: Use xanthan gum to mimic the binding properties of gluten, providing structure and elasticity to baked goods.
For making gummies, jellies, or marshmallows: Use gelatine. Its distinct gelling ability is crucial for these confectioneries.
For stabilizing dairy desserts: Gelatine can provide a creamy mouthfeel, while xanthan gum can add viscosity. Your desired texture will determine the best choice.

Conclusion: Not the same, but both valuable

In conclusion, xanthan gum and gelatine are fundamentally different substances. Xanthan gum is a plant-based, fermented carbohydrate used as a versatile thickener and stabilizer. Gelatine is an animal-derived protein that creates unique, thermoreversible, elastic gels. The confusion often arises because both are used to alter the texture of food. However, understanding their unique origins and functional properties is key to successfully substituting one for the other or choosing the correct ingredient for a specific culinary application. For those adhering to a plant-based diet, several alternatives like agar-agar can replicate gelatine's gelling capabilities. The ultimate choice depends on the final product's intended texture and dietary requirements.

For a deeper dive into modern cooking techniques and ingredients, you can explore resources like moderncooking.com to expand your knowledge of ingredients like xanthan gum.

Frequently Asked Questions

Xanthan gum is a vegan alternative, but it is not a direct replacement for gelatine because it functions differently. Xanthan gum thickens and stabilizes liquids, whereas gelatine's primary function is to create a firm, elastic gel that melts in your mouth. For gelling, plant-based alternatives like agar-agar are a better substitute for gelatine.

No, you cannot use xanthan gum to make gummy candies or marshmallows. The unique chewy, elastic texture of these confectioneries comes from gelatine's gelling properties, which xanthan gum cannot replicate. Xanthan gum would produce a viscous, possibly slimy, texture instead.

Gelatine is made from animal collagen, which is extracted by boiling the skin, bones, and connective tissues of animals like pigs, cows, and fish. The process breaks down the collagen into gelatine, which is then dried and powdered.

Xanthan gum is a long-chain carbohydrate, or polysaccharide, made through the fermentation of simple sugars by the bacterium Xanthomonas campestris. The sugars are often sourced from corn, soy, or wheat.

While xanthan gum is inherently plant-based, it is sometimes fermented using a sugar medium like whey, a dairy byproduct. However, most manufacturers use plant-based sugars, and products with a dairy-derived base often have an allergy warning on the label.

Gelatine dissolves in hot liquids but its gelling function only occurs when the liquid is cooled. If the gel is reheated, it will melt back into a liquid. Xanthan gum is much more heat-stable for thickening purposes.

Xanthan gum is generally superior for gluten-free baking. It helps bind ingredients and provides the elasticity and structure that gluten would typically provide. Gelatine is not a suitable substitute for this purpose.