What Type of Gelatine is in Jell-O?

January 10, 2026 •

4 min read

According to manufacturers, the primary ingredient responsible for Jell-O's signature 'wiggle' is derived from animal collagen, a fact that surprises many consumers. So, what type of gelatine is in Jell-O, and where does it come from?

Quick Summary

Jell-O's primary gelling agent is derived from animal collagen, most often sourced from the skin, bones, and connective tissues of pigs and cows. The manufacturing process involves extracting and purifying this collagen into a powdered form. The product is not suitable for vegans or vegetarians due to its animal-based origin. Understanding this helps consumers make informed dietary choices.

Key Points

Animal-Derived Collagen: Jell-O's gelatine comes from collagen, a protein extracted from animal skin, bones, and connective tissues, primarily from pigs and cows.
Manufacturing Process: The creation of gelatin involves treating animal by-products with acid or alkali, boiling them to extract collagen, and then drying and grinding the resulting substance into a powder.
Not Vegetarian or Vegan: Due to its animal source, Jell-O is not suitable for individuals following vegetarian, vegan, or certain religious dietary guidelines.
Plant-Based Alternatives: Consumers looking for vegan alternatives can use ingredients like agar-agar, pectin, or carrageenan to create a similar gelling effect.
Gelatin's Wider Uses: Beyond desserts, gelatin is used in pharmaceuticals for pill capsules, in cosmetics, and for clarifying beverages.
Type Variation: The specific type of gelatine used, whether Type A (acid-treated, often from pigskin) or Type B (alkali-treated, often from cowhide), affects the final texture of the gel.

Unpacking the Animal Source of Jell-O's Gelatine

Jell-O is one of America's most recognizable desserts, known for its jiggly texture and vibrant colors. However, many people are unaware that the key ingredient, gelatin, comes from animal by-products. The source material for this gelatine is collagen, a fibrous protein found in the connective tissues, skin, and bones of various animals. The commercial gelatin production for Jell-O primarily uses pigskin and cattle hide, though other animal parts can be used.

The Manufacturing Process

The journey from animal hide to powdered dessert is a multi-step industrial process. It begins with the collection of animal parts, which are then cleaned and treated with either acid or alkali. This pretreatment helps break down the complex protein structure of the collagen. Next, the treated material is boiled in hot water to extract the collagen, which is now in a soluble form. The resulting solution is then filtered, sterilized, and concentrated through evaporation before being cooled and dried. Finally, it is ground into the fine powder that fills Jell-O boxes worldwide.

Gelatin Type A vs. Type B

There are two main types of gelatin used commercially, classified by the chemical treatment used during manufacturing:

Type A Gelatin: This is produced by treating the raw animal materials with an acid solution. It is typically derived from porcine (pig) skin and is known for creating a soft, elastic gel. The majority of Jell-O gelatin is likely Type A due to its common use in desserts.
Type B Gelatin: This type is created using an alkali (basic) treatment. It is usually sourced from bovine (cow) bones and hides. Type B gelatin is known for producing a firmer gel compared to Type A.

Because Jell-O is a proprietary product, the specific ratio and type can vary, but most industry experts suggest a mix of porcine and bovine sources is common.

Comparison of Animal Gelatin and Plant-Based Alternatives

For those seeking alternatives to traditional Jell-O, plant-based gelling agents offer similar results with different properties. The table below compares the characteristics of animal-based gelatin with popular vegan substitutes.


Feature	Animal-Based Gelatin (e.g., Jell-O)	Agar-Agar (Seaweed)	Carrageenan (Seaweed)
Source	Animal collagen (pig, cow, fish)	Red algae (seaweed)	Red algae (seaweed)
Gelling Temperature	Sets at refrigeration temperature.	Sets at room temperature (around 32–40°C).	Gels at temperatures slightly higher than gelatin.
Melting Temperature	Melts near body temperature, leading to a smooth mouthfeel.	Does not melt at body temperature; sets more firmly.	Varies by type, but generally melts at a higher temperature than gelatin.
Texture	Soft, elastic, and jiggly.	Firmer and more brittle texture.	Varies from firm to soft gels depending on the type.
Dietary Suitability	Not suitable for vegetarians or vegans.	Vegan and vegetarian friendly.	Vegan and vegetarian friendly.
Preparation	Dissolves in hot liquid, sets when chilled.	Dissolves in hot liquid, gels as it cools.	Dissolves in hot liquid, sets as it cools.

The Role of Gelatin Beyond Desserts

Gelatin's use extends far beyond the familiar dessert cups. It is a versatile ingredient used across multiple industries.

Food Industry: Acts as a thickener, stabilizer, or texturizer in various products, including marshmallows, gummy candies, some yogurts, and cream cheese. It is also used to clarify some beverages, like apple juice and wine.
Pharmaceuticals: Used to create the shells of many capsules and pills, which makes them easier to swallow.
Cosmetics: Hydrolyzed collagen, a form of gelatin, is used in some topical creams and skincare products as a conditioning agent.
Photography: Historically, gelatin has been used as a binder for silver halide crystals in photographic films and papers.

The Health and Ethical Considerations

While gelatin is not inherently unhealthy and provides some protein, the sugar-laden, artificial-flavored nature of Jell-O means it offers limited nutritional value. From an ethical standpoint, its derivation from animal by-products makes it unsuitable for vegetarians, vegans, and those with certain dietary or religious restrictions. For these individuals, exploring plant-based substitutes like agar-agar or pectin is the best approach.

Conclusion: Jell-O's Animal-Based Foundation

Jell-O's iconic jiggly texture is a direct result of the gelatine within, which is a processed form of animal collagen, most often sourced from the connective tissues and skin of pigs and cattle. For those with dietary restrictions or ethical concerns regarding animal products, it's important to recognize that this popular dessert is not plant-based. While it remains a nostalgic treat for many, modern alternatives offer a wide range of choices for those seeking a vegan-friendly gelatin substitute. This knowledge allows consumers to make more informed decisions about the foods they eat.

Authoritative Outbound Link: Learn more about the chemical process behind gelatin formation

Frequently Asked Questions

The gelatine in Jell-O comes from animal by-products, typically the skin, bones, and connective tissues of pigs and cows.

No, Jell-O is not vegetarian or vegan because its gelatine is derived from animal products.

Traditional Jell-O is not kosher or halal. However, some brands do offer kosher or halal gelatin desserts that are made with specifically sourced, certified ingredients, which are clearly labeled.

The process involves treating the animal parts with either an acid or alkaline solution, followed by a boiling process to extract the collagen. The resulting solution is then purified and dried into a powdered form.

Yes, bones are one of the sources of collagen used to produce gelatin, along with hides and connective tissues from animals like pigs and cows.

There are several vegan alternatives to gelatin, including agar-agar (derived from seaweed), pectin (from fruits), and carrageenan (from seaweed), which can be used to create a similar gelled texture.

While the fundamental process of using animal-based gelatin remains, the recipes have evolved over time with modern flavorings, sweeteners, and colorings. The brand was first patented in 1897.