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Gelatin

Last reviewed October 19, 2026

In plain words: Gelatin is a mixture of proteins made from collagen in animal skin, bone or connective tissue, usually pig or cattle, sometimes fish. It dissolves in hot water and sets to a gel on cooling.

What the evidence review says

Gelatin is a protein made from animal collagen, usually from pigs or cattle and sometimes fish, used to make foods set. There is no general toxicity concern at food-use levels. Rare allergic reactions are documented, including in some children who also reacted to vaccines containing gelatin. EU and US assessments regard properly processed gelatin as a negligible BSE (mad cow) risk.

No general toxicity concern at food-use levels. Rare IgE-mediated (antibody-type) allergy is documented, including reactions to gelatin-containing foods in some children who also reacted to gelatin-stabilized vaccines. Bone-derived product is covered by BSE (mad cow disease) controls; current EU and US assessments treat properly processed food gelatine as a negligible oral BSE risk.

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This page is for general education. It is not medical advice and does not replace advice from your doctor, pediatrician, allergist or registered dietitian. Research changes; we review these pages when new evidence or rules come out. Last reviewed October 19, 2026.