Gelatine
Animal-derived gelling agent.
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A natural plant gum or protein used to thicken liquids, stabilize foams, or create gels.
How it is used in food
Provides a rich, thick mouthfeel to liquids and stabilizes emulsions without changing the flavor of the food.
Commonly found in- Jellies
- Sauces
- Dairy alternatives
- Ice cream
Health and safety
Safe. Most plant gums act as soluble dietary fiber and are fermented by beneficial gut bacteria.
Evaluated by EFSA and confirmed safe for use in food at authorized levels.
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
- E441
Worth knowing
Agar (E406) is a vegan alternative to gelatine, extracted from red seaweed, and has been used in Asian desserts for centuries. It sets at room temperature and won't melt on a hot day.
Conclusion
There is no reason to avoid gelatine from a safety standpoint. Derived naturally from animal collagen, it is handled safely by the body in jellies, sauces, and ice cream. EFSA has evaluated gelatine and confirmed it is safe for food use, making it a harmless ingredient to consume.
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Open the appEntry last reviewed 2026-07-28.
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