Not Vegan (Animal-Derived)Category: animal-byproduct, additiveReviewed: Aug 1, 2025

Gelatin

Gelatin is a protein obtained by boiling skin, tendons, ligaments, and bones of cows or pigs with water. It is strictly an animal product.

Vegan Status Breakdown

Gelatin is a protein obtained by boiling skin, tendons, ligaments, and bones of cows or pigs with water. It is strictly an animal product.

Biological Origin & Animal Source:

Bovine (cattle) or porcine (pig) bones, hide, and connective tissue

Common Synonyms, E-Numbers & Trade Names:

gelatinee441animal gelatinbovine gelatinporcine gelatinbone gelatin

Hidden & Derivative Names to Watch Out For:

e441gelatinehydrolyzed gelatincollagen hydrolysatekosher gelatin (often animal-based unless marked fish/vegan)

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Common Uses & Applications

•Gummy sweets and marshmallows
•Jellies and mousses
•Puddings and trifles
•Pharmaceutical capsule shells
•Clarifying wine and juices
•Yoghurts and low-fat spreads

Nutrition Facts (per 100g)

Standard reference data via USDA FoodData Central

Analyze in Nutrition Calculator →

335

Calories (kcal)

85.6g

Protein

0g

Carbohydrates

0.1g

Total Fat

0.9g

Dietary Fiber

Plant-Based Substitutes

Culinary swaps with exact ratios and chef instructions

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Agar-Agar Powder

gelling, thickening
Ratio: 1/2 to 1 tsp agar-agar powder per 1 tsp gelatin powder (Agar is stronger than gelatin; must be boiled to activate)

Must be simmered for 2 minutes to fully dissolve and activate gelling properties.

Full Swap Guide →🍳 Cook Recipe

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Scientific & Regulatory Authority Sources:

Frequently Asked Questions

Is gelatin vegan?
No. Gelatin is made from boiled animal bones, skin, and cartilage. It is never vegan.
What is the best vegan substitute for gelatin?
Agar-agar (derived from red seaweed) is the most direct 1:1 gelatin substitute for jellies, mousses, and puddings.