What Type of Gelatin Is Used in Soft Gel Capsules?

December 8, 2025 •

4 min read

Gelatin is a versatile and effective excipient in the pharmaceutical and nutraceutical industries. Primarily used for its gelling properties, the type of gelatin used in soft gel capsules can vary significantly based on source, manufacturing process, and desired product characteristics.

Quick Summary

The specific gelatin used in soft gel capsules is often sourced from bovine or porcine collagen, processed into Type A or Type B gelatin to meet different manufacturing needs. Vegan alternatives like starches and carrageenan are also available. Key properties like bloom strength and viscosity are critical for capsule integrity and stability.

Key Points

Source of Gelatin: The most common sources for gelatin in soft gels are bovine (cow), porcine (pig), and fish, each with slightly different physical properties and dietary implications.
Type A vs. Type B Gelatin: Gelatin can be processed using an acid treatment (Type A, often porcine) or an alkaline treatment (Type B, often bovine), resulting in different pH sensitivities for the final capsule.
Key Physical Properties: Critical parameters like bloom strength (gel strength) and viscosity are carefully controlled by manufacturers to ensure the softgel's mechanical integrity and stability.
Vegan and Vegetarian Alternatives: For those with dietary or religious restrictions, plant-based alternatives like modified starches, carrageenan, and HPMC are increasingly popular for making softgels.
Additional Ingredients: Softgel shells also contain plasticizers (e.g., glycerin, sorbitol) for flexibility, water, and optional colorants to enhance appearance and stability.
Product Considerations: The final choice of softgel material depends on compatibility with the fill, cost, target market (e.g., dietary restrictions), and required shelf-life stability.
Future Innovations: The market is seeing continuous development in both animal- and plant-based technologies to improve product performance, catering to diverse consumer needs.

Gelatin, a water-soluble protein derived from animal collagen, is the traditional material for producing soft gelatin capsules, or softgels. Its use is widespread due to its ability to form a flexible, hermetically sealed shell that protects encapsulated ingredients, especially liquids and semi-solids. However, the specific type and source of gelatin are not universal and depend on several factors, including the desired physical properties of the capsule, the fill material, and consumer dietary preferences.

Animal-Derived Gelatin

Most softgels use gelatin sourced from bovine (cattle), porcine (pig), or marine (fish) collagen. Each source produces gelatin with slightly different characteristics that influence the final capsule product.

Bovine Gelatin

Bovine-sourced gelatin, from cowhides and bones, is known for its high gel strength and elasticity. It provides a robust and durable capsule shell, making it a popular choice for many pharmaceutical and supplement applications. Bovine gelatin can also be processed to be compliant with Kosher or Halal standards, broadening its market acceptability.

Porcine Gelatin

Derived from pigskin and bones, porcine gelatin is widely used due to its high-quality properties and cost-effectiveness. It is favored in applications requiring high clarity and elasticity. However, its use is limited by certain religious and dietary practices, making it unsuitable for some consumer groups.

Marine (Piscine) Gelatin

Fish-derived gelatin offers a viable alternative for pescatarian diets or certain religious requirements where mammalian sources are restricted. While its gel strength is generally lower than bovine or porcine gelatin, manufacturers can formulate it to achieve the necessary capsule stability.

Processing Methods: Type A and Type B

The processing method used to manufacture gelatin from its raw materials is also critical. The two primary methods produce Type A and Type B gelatin, each with distinct properties.

Type A Gelatin: Produced via an acid-based process, Type A gelatin is typically sourced from porcine skins. It has an isoelectric point of approximately pH 9, making it suitable for acidic fill materials.
Type B Gelatin: Extracted using an alkaline-based process, Type B gelatin usually comes from bovine bones or hides. It has a lower isoelectric point of around pH 4.7, which is beneficial for encapsulating neutral to alkaline fills. Blends of Type A and B can also be used to achieve specific capsule characteristics.

Plant-Based Alternatives

With rising consumer demand for vegan and vegetarian options, the market for non-gelatin softgels has grown considerably. These plant-based capsules offer a solution for those with dietary, religious, or ethical restrictions.

Modified Starches: Derived from corn or potato, modified starches are a common alternative. They can be formulated into soft capsule shells that mimic the properties of gelatin, providing a heat and temperature-stable option.
Carrageenan: This seaweed extract is another popular ingredient for plant-based softgels. Often combined with modified starch, carrageenan acts as a gelling agent to produce a durable and stable capsule shell.
HPMC (Hydroxypropyl Methylcellulose): Although more common in hard capsules, HPMC is also used in some softgel formulations, offering an environmentally friendly, plant-based alternative.

Key Ingredients Beyond Gelatin

Beyond the primary gelling agent, softgel shells contain other vital ingredients.

Plasticizers: Added to the formulation to provide flexibility and prevent the shell from becoming brittle. Common examples include glycerin and sorbitol.
Water: Serves as the solvent for the gelatin during the manufacturing process.
Colorants and Opacifiers: Used to protect light-sensitive fills or for brand differentiation.

Gelatin vs. Vegan Softgel Capsules

| Feature | Animal Gelatin Softgels | Plant-Based Softgels | Transparency | High clarity; can be made opaque | Naturally clear; can be colored/made opaque | Compatibility | High compatibility with a variety of oil-based and semi-solid fills | Can be sensitive to moisture; may have different compatibility requirements | Dietary Restrictions | Excludes vegan, vegetarian, Kosher, and Halal consumers unless specifically certified | Suitable for vegan, vegetarian, Kosher, and Halal diets | Manufacturing | Well-established, high-yield manufacturing processes | Requires specialized equipment and formulation expertise | Shelf-Life Stability | Generally good stability under proper storage; susceptible to high heat and humidity | Often more stable at higher temperatures and less prone to cross-linking | Cost | Typically more cost-effective due to long-standing production methods | Can be more expensive due to specialized ingredients and processes |

Conclusion

Ultimately, the question of what type of gelatin is used in soft gel capsules reveals a world of formulation science. While animal-derived gelatins from bovine, porcine, and piscine sources remain the industry standard due to their reliable gelling properties and cost-effectiveness, the market is rapidly embracing innovative plant-based alternatives. These vegan options, typically made from modified starch and carrageenan, cater to evolving consumer demands for ethical, clean-label, and allergen-free products. For manufacturers, the choice depends on balancing the specific requirements of the fill material with factors like cost, market demands, and stability considerations. This ongoing evolution ensures that a suitable softgel solution exists for virtually every type of dietary supplement or pharmaceutical product.

Quality and Consistency

Regardless of the source, quality and consistency are paramount. Manufacturers adhere to strict quality control measures, monitoring parameters such as bloom strength, viscosity, and pH to ensure the integrity and stability of the final softgel product.

The Future of Softgels

The softgel market is dynamic, with continuous innovation driving the development of new materials and formulations. Advancements in plant-based options are making them more competitive in terms of performance and cost. Specialty gelatins are also being developed for specific applications, such as enteric-coated capsules that resist stomach acid. This continuous evolution ensures that softgels will remain a vital and versatile dosage form for years to come.

Frequently Asked Questions

The primary function of gelatin in soft gel capsules is to provide a flexible, hermetically sealed shell that protects the liquid or semi-solid ingredients inside from oxidation, light, and contaminants.

Traditional soft gel capsules are made from animal-derived gelatin, typically sourced from bovine (cow) or porcine (pig) collagen. However, plant-based alternatives are available for vegetarian and vegan consumers.

Bovine gelatin, from cows, is known for its high gel strength and durability. Porcine gelatin, from pigs, is often more cost-effective and provides good clarity. The choice can also be influenced by dietary or religious considerations.

Yes, vegetarian and vegan softgels exist and are typically made from plant-based materials like modified starches (e.g., from corn or potato) and carrageenan (a seaweed extract).

Bloom strength is a measurement of the cohesive and gel strength of gelatin. Manufacturers control this property, using medium Bloom gelatin (150-200) for softgels, to ensure the capsule shell has the required firmness and elasticity.

Fish or marine gelatin is used to accommodate pescatarian diets or for religious markets (e.g., Kosher or Halal requirements) that prohibit or prefer alternatives to mammalian-sourced gelatin. It typically has a lower gel strength but is formulated to achieve necessary stability.

The softgel shell typically includes a plasticizer, such as glycerin or sorbitol, to provide flexibility and prevent brittleness. Water is also used in the formulation, along with optional colorants, flavorings, and preservatives.

Manufacturers can prevent softgels from sticking by controlling key production parameters like temperature, humidity, and drying processes. They also carefully balance the gelatin formulation, including the plasticizer-to-gelatin ratio, to achieve the ideal shell hardness.