What is another name for gelatin?

January 10, 2026 •

4 min read

Derived from animal collagen, gelatin is a translucent, tasteless, and colorless food ingredient. It has several other names, but the most common is 'hydrolyzed collagen', which reflects its processed nature. This article explores the different names for gelatin, its derivatives, and common vegan alternatives.

Quick Summary

Gelatin is also known as hydrolyzed collagen or collagen hydrolysate, representing a broken-down form of the protein. Less commonly, it may be labeled as hydrolyzed animal protein. Other names refer to specific types, like bovine or porcine gelatin, or vegan substitutes such as agar-agar and pectin.

Key Points

Hydrolyzed Collagen: A common alternative name for gelatin, indicating a broken-down form of the protein used in supplements and food.
Source-Specific Names: Gelatin can be called bovine, porcine, or fish gelatin depending on its animal source, which is important for dietary restrictions.
Vegan Alternatives: Plant-based gelling agents like agar-agar, pectin, and carrageenan are used as substitutes for gelatin.
Functional Differences: Gelatin gels upon cooling and melts at body temperature, unlike many plant-based alternatives, which have different setting properties.
Related Terms: Other names like 'collagen hydrolysate' and 'hydrolyzed animal protein' also refer to gelatin or its derivatives.
Labeling Insights: Understanding these alternative names is crucial for identifying animal-based products on ingredient lists.

Understanding the Most Common Name: Hydrolyzed Collagen

Hydrolyzed collagen is arguably the most accurate and common alternative name for gelatin, particularly in nutritional supplement contexts. Gelatin is essentially a form of denatured and hydrolyzed collagen, a process where the triple helix structure of collagen is broken down using heat and water during manufacturing.

The resulting shorter amino acid chains make it easier to digest compared to pure collagen. Collagen peptides are an even more processed form of hydrolyzed collagen, able to dissolve in both hot and cold liquids without gelling. This makes them a popular choice for smoothies and drinks, while standard gelatin's gelling properties are more suited for jellies and thicker desserts.

Other Related and Alternative Names

Gelatin can appear under several other names, depending on the context of its use or source. It might be listed as hydrolyzed animal protein on an ingredients list. The source animal can also be specified, leading to terms like bovine gelatin (from cows) or porcine gelatin (from pigs). Historically, isinglass, made from fish swim bladders, was one of the oldest sources of gelatin, used as a fining agent in beverages. In the UK, the term 'gelatine' is the common spelling.

Gelatin's Diverse Roles and Forms

Gelatin's use extends beyond food products like jellies and marshmallows. It is a key ingredient in many medical and pharmaceutical products, such as capsules and some vaccines, where it can also be listed under a more technical name. It is also used in cosmetics and photography. This versatility means the name can change based on the industry.

Vegan and Vegetarian Gelling Agents

For those who follow a vegetarian or vegan diet, there are several plant-based gelling agents that serve a similar purpose to gelatin, but they are not chemically the same. These are often used as direct substitutes in recipes.

Common Vegan Gelatin Alternatives

Agar-agar: A powerful gelling agent derived from seaweed, agar-agar is a popular choice for vegan desserts, creating a firmer, less wobbly texture than gelatin.
Pectin: Sourced from fruits, pectin is the gelling agent responsible for setting jams and jellies.
Carrageenan: Also known as Irish Moss, this seaweed derivative is used as a thickener and stabilizer in many foods.
Xanthan Gum: Produced by the fermentation of sugar by bacteria, xanthan gum is a common thickener and stabilizer in gluten-free baking and sauces.
Konjac Powder: Made from the konjac plant, this is a strong gelling agent used in traditional Asian foods and as a vegan alternative.

Gelatin vs. Vegan Alternatives: A Comparison Table


Feature	Animal-Derived Gelatin	Vegan Gelling Agents (e.g., Agar-Agar, Pectin)
Source	Animal bones, hides, connective tissues	Plant-based, often from seaweed or fruit
Setting Time	Gels slowly as it cools	Gels faster and at a warmer temperature
Texture	Soft, wobbly, and melt-in-the-mouth	Firmer, sometimes brittle texture
Reversibility	Reversible; melts when heated, re-gels when cooled	Generally not reversible once set (e.g., agar-agar)
Melting Point	Melts at body temperature	Higher melting point, remains solid at room temperature
Usage	Traditional jellies, gummy candies, panacotta	Vegan desserts, jams, savory aspics

Decoding Ingredients Lists

Reading an ingredients list can be confusing, but knowing the different names helps. When a product is labeled with terms like 'hydrolyzed collagen' or 'collagen hydrolysate', it is made from animal sources. In contrast, a product explicitly marketed as vegan will use plant-based gelling agents. Some labels may be more obscure, but the key is understanding the origin. For instance, any product using a named animal gelatin, like 'bovine gelatin', is clearly not vegan.

Conclusion: More Than Just Gelatin

Gelatin is known by more than one name, with hydrolyzed collagen being the most specific term reflecting its chemical nature. Other names vary by source or level of processing, such as bovine or porcine gelatin, or the more general 'hydrolyzed animal protein'. For those seeking alternatives, a range of plant-based gelling agents exists, including agar-agar, pectin, and carrageenan, each offering a distinct texture and functionality. Understanding these different names and their origins is essential for both dietary choices and culinary applications. The name a manufacturer uses provides key insight into the product's source, processing, and intended use.

Citations

Alpha-gal Information. (n.d.). Gelatin. Retrieved from alphagalinformation.org
Wikipedia. (n.d.). Gelatin. Retrieved from en.wikipedia.org/wiki/Gelatin
USA Today. (2022, September 1). Gelatin, collagen supplements are trending, should you take them?. Retrieved from usatoday.com
Darling Ingredients. (2024, January). What is gelatin made of?. Retrieved from darlingii.com
Wikipedia. (n.d.). Gelatin. Retrieved from en.wikipedia.org/wiki/Gelatin
Special Ingredients. (n.d.). Vegan Gelatin Alternatives. Retrieved from specialingredients.co.uk
Facebook. (2023, July 31). Types of gelling agents used in confectionery. Retrieved from facebook.com
WordHippo. (n.d.). What is another word for gelatin?. Retrieved from wordhippo.com
Alpha-gal Information. (n.d.). Gelatin. Retrieved from alphagalinformation.org

Frequently Asked Questions

No, while gelatin is derived from collagen, they are not the same. Gelatin is a cooked, partially hydrolyzed form of collagen that has been broken down, changing its chemical structure and properties.

A popular vegan alternative to gelatin is agar-agar, a gelling agent derived from seaweed. Pectin, carrageenan, and xanthan gum are also widely used plant-based substitutes.

Bovine gelatin is gelatin that has been specifically sourced from cows, typically from their bones and hides. This distinction is important for people with certain dietary restrictions or allergies.

Another name for hydrolyzed collagen is collagen hydrolysate. This term is often used interchangeably with hydrolyzed collagen and refers to a form that is easier for the body to absorb.

Manufacturers may use the term 'hydrolyzed animal protein' to indicate the animal origin of the ingredient without specifying 'gelatin'. This is a broader, less specific term for the same or a similar product.

Isinglass is a type of gelatin, historically derived from the swim bladders of fish. It is one of the oldest sources of gelatin and is still used today as a fining agent in the production of some wines and beers.

The cooking process is what creates gelatin from collagen. The high heat and water used in manufacturing break down the collagen into the shorter amino acid chains that form gelatin. This is why gelatin can also be called hydrolyzed collagen.