Gelatine
A safe gelling agent, but derived entirely from animals.
- Category
- Thickeners
- Vegan
- No
- Vegetarian
- No
What it is
A protein-based gelling agent derived from animal collagen, widely used in gummy candies, desserts, and marshmallows.
How it is used in food
Gelatine is collagen hydrolysed from animal skin, bone and connective tissue, and it is the only common gelling agent that melts near body temperature — which is exactly why it gives desserts, mousses and gummies their clean 'melt in the mouth' release and why no plant gum reproduces the texture precisely. It also whips into stable foams, clarifies wine and juice, and forms pharmaceutical capsule shells. Nutritionally it is protein, though an incomplete one lacking tryptophan.
Commonly found in- Gummy candies
- Desserts
- Yogurt
Health and safety
Completely safe for general consumption, but strictly non-vegan and non-vegetarian.
Gelatine has an extremely long history of safe use and no ADI restriction; the substantive safety work concerned transmissible spongiform encephalopathy, and EFSA's assessments concluded that bovine-bone and hide gelatine produced under the required alkaline, acid and heat treatments carries negligible BSE risk. Trials of collagen peptides for joint pain and skin elasticity show small effects with modest study quality. The real consumer issues are not toxicological but dietary and religious: gelatine is never vegan or vegetarian, and porcine or non-certified bovine sources are unacceptable in halal and kosher diets.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Not approved | Not on the EU authorised list of food additives (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E428
Worth knowing
Gelatine's melting point sits just below human body temperature, around 35 °C, so it is solid in the bowl and liquid on the tongue; that single physical fact explains its persistence in confectionery despite decades of effort to find a vegan replacement. It is also rich in the unusual amino acids glycine, proline and hydroxyproline, which is why collagen peptides are marketed as skin and joint supplements.
Conclusion
A safe gelling agent, but derived entirely from animals.
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Open the appEntry last reviewed 2026-07-28.
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