What Is Gelatin Made Of?
And how exactly is it made?
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If you’ve ever made a mousse or panna cotta, chances are you’re familiar with gelatin as a key ingredient. But what exactly is gelatin made of, and how is it made? For a run-down on all things gelatin, we consulted chef Cedric Barberet of Bistro Barberet & Bakery in Lancaster, Pennsylvania.
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What Is Gelatin?
Gelatin is a tasteless and odorless mix of proteins derived from animal proteins, particularly collagen. Gelatin is used as a thickener and stabilizer in baking and cooking.
“Gelatin is a protein made from animal collagen, usually from cows and pigs and some other animal form used to thicken a base, jellify, stabilize and keep volume in some form,” Barberet says. “It is used a lot in the pastry industry, but also in savory kitchens and other industries as well.”
Gelatin is commonly used as a thickener in baking and desserts such as panna cotta but can be used in savory applications such as aspics, terrines and mousses. Gelatin comes in two forms, granulated or in sheets. To use either form, gelatin must first be bloomed (softened in cold liquid), then dissolved in a hot liquid.
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What Is Gelatin Made Of?
“Gelatin is made of animal bone, cartilage and fish bone,” Barberet says. “It is an animal-based product that contains high levels of protein.”
How Is Gelatin Made?
Gelatin is made by boiling bones, connective tissue and other animal parts. “Manufacturers produce gelatin by processing animal bone, cartilage and fish bone,” Barberet says. “The process extracts the collagen, a fibrous protein that connects muscles, bones and skin, and turns it into gelatin, a flavorless, colorless, jelly-like substance.”
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Is Gelatin Vegetarian? Is Gelatin Vegan?
No, gelatin is not vegetarian or vegan as it is made from animal proteins. However, Barberet notes that you can use agar agar as a vegetarian and vegan gelatin substitute.
"Agar agar comes from a species of red algae (seaweed) that has 2 molecules that when boiled, will release those jellifying agents,” Barberet says. “It has been used in Asia forever and recreates similar action as what gelatin offers. You can freeze gelatin product very easily whereas agar agar is very sensitive to below-zero temperatures.”
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