Bovine Gelatin
Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.
What it is
Bovine gelatin is a protein derived from collagen found in the skin, bones, and connective tissues of cattle. It is produced by boiling these animal parts in water, which breaks down the collagen into gelatin. The resulting liquid is then purified, concentrated, and dried.
Why it's used
Manufacturers use bovine gelatin primarily as a gelling agent to create a firm, jiggly texture in foods like desserts, candies, and marshmallows. It also acts as a stabilizer, emulsifier, and thickener in various food products, including yogurts, ice creams, and sauces.
Health notes
Bovine gelatin is generally recognized as safe (GRAS) by the FDA for use in food. International bodies like JECFA and EFSA have evaluated gelatin and established acceptable daily intake levels. While gelatin is a source of protein, its amino acid profile is not complete. There are no widespread health concerns associated with its consumption at typical levels.
Allergen info
Bovine gelatin is derived from cattle and is not one of the nine FDA major allergens. It does not contain gluten.
Products containing Bovine Gelatin
Compare products →
Great Lakes Gelatin Co.
Unflavored Beef Gelatin, Unflavored
333kcal
91.7Protein
0Fat
0Carbs
Rondo Specialty Foods Ltd.
Mix Fruit Soft Candies, Mix Fruit
High in added sugars — 24% DV per serving
310kcal
6.9Protein
0Fat
72.4Carbs