Where does the ingredient gelatin come from? Unpacking its animal origins

December 24, 2025 •

4 min read

Did you know that over 300,000 metric tons of gelatin are produced worldwide every year, all sourced from animals? Uncover the surprising truth about where does the ingredient gelatin come from and its journey from animal byproducts to your favorite foods.

Quick Summary

Gelatin is a protein derived from animal collagen, primarily sourced from the skin, bones, and connective tissues of pigs, cows, and fish. The manufacturing process involves extracting and purifying this collagen to produce a versatile gelling agent.

Key Points

Animal Origins: Gelatin is derived from animal collagen, a protein found in the skin, bones, and connective tissues of animals like pigs, cows, and fish.
Primary Sources: The main sources are pigskin (porcine), bovine hides and bones (cattle), and fish skin and scales for specialty products.
Byproduct Utilization: Gelatin production utilizes byproducts from the meat and leather industries, contributing to reduced waste and a circular economy.
Complex Processing: Raw collagen undergoes a multi-stage process involving pretreatment, hydrolysis, extraction, purification, and drying to become refined gelatin.
Vegan Alternatives Exist: For those avoiding animal products, plant-based gelling agents like agar-agar (from seaweed) and pectin (from fruit) serve as common substitutes.
Different Types for Different Uses: The source and processing method (e.g., acid vs. alkali) determine the gelatin type (A or B), which affects its properties like gel strength.

The Primary Animal Sources of Gelatin

Gelatin is a translucent, flavorless substance derived from collagen, a structural protein found in the connective tissues, skin, and bones of animals. The primary animal sources for commercial gelatin production are pigskins, bovine hides, and cattle bones, which are all byproducts of the meat and leather industries. This utilization of materials that might otherwise be discarded contributes to a more sustainable use of the entire animal, often referred to as contributing to the 'circular economy'.

Porcine (Pig) Sources: The most common source of commercial gelatin is pigskin. The collagen from pigskin is relatively easy to extract via an acid-based process, making it a very efficient and cost-effective raw material. This is often referred to as Type A gelatin.
Bovine (Cattle) Sources: Gelatin from cows is derived from both their hides and bones. The process for extracting collagen from tougher bovine hides involves an alkaline treatment that can take several weeks. This results in what is known as Type B gelatin.
Marine (Fish) Sources: For individuals with dietary restrictions based on religion (such as Kosher or Halal) or personal preference, gelatin derived from fish skins and scales provides an alternative. Fish gelatin has a lower melting point than mammalian gelatin, which can be a key characteristic for certain applications.

The Industrial Manufacturing Process

Turning raw animal collagen into refined gelatin is a complex, multi-stage industrial process that has been refined over centuries. While the basic principle of boiling bones and skin to extract collagen is thousands of years old, modern manufacturing relies on precise, controlled steps to ensure safety, purity, and consistency.

Key stages of gelatin production:

Pretreatment: Raw materials (bones, hides) are cleaned to remove impurities like fat and minerals. For bones, a dilute acid solution is often used to remove salts.
Hydrolysis: The pretreated collagen is converted into water-soluble gelatin. This can be done using acid (for pigskin, creating Type A) or alkali (for bovine hides, creating Type B).
Extraction: The actual gelatin is extracted from the treated raw material using multiple washes of hot water at increasing temperatures.
Purification: The extracted gelatin solution is filtered and purified to remove any remaining fat, insoluble particles, and salts, resulting in a clear liquid.
Concentration: The purified liquid is evaporated under vacuum to thicken it into a viscous, syrupy consistency.
Drying: The concentrated gelatin is sterilized, cooled, and dried into brittle 'noodles' or sheets using sterile, filtered air.
Milling and Blending: Finally, the dried gelatin is milled into a powder or flakes and blended to meet specific customer requirements.

Gelatin vs. Vegan Alternatives: A Comparison Table

For those seeking alternatives to animal-derived gelatin, several plant-based options exist. These substitutes offer gelling properties but differ in their source, strength, and applications.


Feature	Animal Gelatin	Agar-Agar	Carrageenan
Source	Animal collagen (pork, beef, fish)	Seaweed (algae)	Red seaweed (Irish moss)
Gelling Strength	Moderate; softer, more delicate gel	Very strong; produces a firmer, more brittle gel	Forms a soft, tender gel
Melting Point	Low; melts just below human body temperature	High; melts at much higher temperatures	High; melts at higher temperatures
Setting Temperature	Sets at refrigeration temperatures	Sets at room temperature	Sets at room temperature
Common Uses	Marshmallows, gummy candies, jellies, pharmaceutical capsules	Vegan jellies, puddings, thickener	Dairy products, vegan jelly, puddings
Dietary Suitability	Not vegetarian or vegan	Vegan, vegetarian	Vegan, vegetarian
Special Considerations	Enzymatic fruit (kiwi, pineapple) can inhibit gelling	Sets quickly; does not require refrigeration to set	Different types (kappa, iota) produce varying textures

Making Informed Choices

Understanding where gelatin comes from is key to making informed decisions about the products you consume. Gelatin is a valuable byproduct that has been used for centuries across many industries, including food, cosmetics, and medicine. Its unique properties make it a staple in products that require gelling, thickening, and stabilizing. However, for those following vegetarian, vegan, or certain religious dietary guidelines, it is crucial to check product labels for ingredients like gelatin or explore the plant-based alternatives discussed above.

Rousselot on Gelatin

Conclusion

In conclusion, gelatin originates from the collagen found in animal byproducts, primarily pigskin, bovine hides, and bones. The industrial process transforms this raw collagen into the versatile gelling agent we find in countless products today. While traditional gelatin continues to be a widely used ingredient, a growing market for plant-based alternatives like agar-agar and carrageenan offers viable options for those with dietary restrictions or ethical concerns. By understanding the sourcing and manufacturing of this common ingredient, consumers can make choices that align with their personal values and needs.

Frequently Asked Questions

No, conventional gelatin is not vegan or vegetarian as it is derived exclusively from animal collagen found in bones, skin, and connective tissues.

Gelatin is made from animal byproducts such as the skin, hides, bones, and connective tissues of pigs, cattle, and fish.

The extraction process involves treating animal parts with either an acid (Type A gelatin, often pigskin) or alkali (Type B gelatin, often bovine hides), then heating them in water to release the collagen.

Popular vegan substitutes for gelatin include agar-agar (derived from seaweed), carrageenan (from red seaweed), and pectin (a fruit fiber).

Gelatin is certified kosher or halal when it is sourced and processed according to specific religious dietary laws, often using fish or specially prepared beef sources.

While gelatin is made from collagen, experts are uncertain that consuming gelatin provides the same health benefits as hydrolyzed collagen supplements. Gelatin also lacks the amino acid tryptophan, making it an incomplete protein.

To determine if a product contains gelatin, you should check the ingredients list. Common foods containing it include gummy candies, marshmallows, and some yogurts, but it is also used in pharmaceuticals like capsules.