What is gelatin, how is it made and where is it traditionally used?

Gelatin is derived from collagen, which is the primary protein component of connective tissues such as bone, dermis, cartilage and tendons. It is used as a thickening agent in many food products including jellies, marshmallows, chewy lollies (gummy bears, jelly beans etc.), cereals, dairy products and desserts. Gelatin is also used as a capsule for many vitamins and medications and in cosmetics as it is translucent, colourless and almost tasteless. It is widely available in sheets, powders, and granules.

Does gelatin have health properties and if so, what are they?

Gelatin has been reported to have beneficial biological functions for some time that justifies its use in food products, supplements and pharmaceutical preparations. Orally consumed gelatin has been shown to be involved in cartilage matrix synthesis (building new cartilage) and as such, is considered efficacious in the reduction of joint pain associated with osteoarthritis. Oral administration of gelatin has also been shown to have positive effects on skin, hair growth and nail quality. A word of caution here however, as the study design quality tends to be poor and performed in rats. Most researchers advocate for further studies.

There is also some promising research in the use of dietary gelatin for increasing bone mineral density (BMD), with researchers reporting improvements in BMD in mice who have had their ovaries removed, growing rats, calcium deficient rats and low protein-fed rats.

In line with the new-age trend in medical research, gelatin’s use as an anti-inflammatory is also being studied, particularly in digestive conditions such as Inflammatory Bowel Disease (IBD). The anti-inflammatory properties are thought to be the result of gelatin’s predominant metabolites (prolyl-hydroxyproline and glycine). These metabolites have been shown to improve anti-tumour markers and upregulate the production of certain interleukins, which are a class of glycoproteins involved in regulating immune responses. Interestingly however, researchers found these effects were improved when ingested as free compounds than as part of gelatin.

Is gelatin suitable for vegetarians?

Unfortunately for vegetarians and vegans, the traditional process for producing gelatin involves boiling animal tissues and bones, particularly bovine hide, bone and pigskin, until they congeal into a gel-like substance.

Are there any suitable substitutes?

Fortunately, there are suitable vegetarian and vegan alternatives that mimic gelatin’s thickening property in foods. These have been listed below. As yet, there is no suitable vegetarian substitute to that achieves the purported health benefits of orally ingested gelatin.

1. Agar agar - One of the most common vegetarian alternatives to gelatin is agar agar. Production of this flavorlessly thickening agent involves cooking and pressing seaweed, typically until it reaches a powdered or flaked form.
2. Carrageenan - Commercial preparations of this gelling agent involve washing, boiling and filtering out the solid components of Irish moss seaweed. Carrageenan is obtained either through dehydrating the remaining liquid with alcohol or boiling until a gel is produced, then pressing and drying the gel to create carrageenan powder.
3. Vegetable gums - Common examples include guar gum and xantham gum. Guar gum is commonly ground or flaked, dissolves in liquids easily and is a very effective thickening agent. However, its gelatin-like properties vary with its quality, temperature and pH. Xantham gum is more effective at increasing a liquid's viscosity and retains this property at a broader temperature and pH range.
4. Pectin - Pectin is made from fruit skins and rinds. They are boiled, filtered, and dehydrated into a soft gel. Because it’s made from fruit, it’s often used to thicken jams, jellies, and marmalades. That thickening power is why pectin-rich fruit can replace eggs in baking. Pectin needs sugar and a bit of acidity such as lemon juice to gel properly.
5. Konjak - Another gelatin alternative commonly present in jellies is konjak. This yam-like plant is a central component of jelly candies and can be dried and pressed to produce a powder, known as konjak flour.

If you need a little extra help finding a healthy balance for you, consider seeking the help of an Accredited Practising Dietitian for tailored advice. A healthier, happier you starts with just one phone call to 1800 567 348. Alternatively you can register your interest online.