Gelatin is what gives Jell-O its wiggly texture. But it’s more than that. It has been around for centuries and is used in a variety of different dishes and products. Gelatin is made from the collagen found in animal skin and bones. While beef, fish, and pork gelatin all come from animals, there are some key differences between them.
- Melting temperature
Pork and beef gelatin have melting temperatures of 95-100 degrees Fahrenheit. Both are obtained in the same way, except for kosher beef gelatin, which is produced differently.
Fish gelatin, however, has a considerably lower melting temperature than beef or pork gelatin, melting at 75 to 80 degrees Fahrenheit. Gelatin made from fish is more readily available as kosher food and resembles high-quality silver gelatin with a 250 bloom.
- Dietary restrictions
Fish, pork, and beef gelatin are not vegan, and pork gelatin is not suitable for people following a kosher diet. Gelatin made from beef can be either kosher or non-kosher, depending on how it is produced.
In contrast, gelatin from fish is an excellent source of protein for those who eat a strictly halal diet and those who don’t eat pork and beef for health, religious, or ethical reasons.
Pork gelatin has a milder flavor than beef gelatin. When cooked, it isn’t as powerful, yet it does have a slightly different taste.
Gelatin made from fish, on the other hand, has a slightly fishy smell.
- Amino Acids
On average, gelatin from aquatic animals (especially from cold-water fish) has poorer gel properties than gelatin from mammal sources due to its significantly lower amino acid content.
These are some key differences between beef, fish, and pork gelatin. While all three are derived from animals, there are some notable distinctions between them in terms of taste, texture, and availability.
If you’re looking for a way to add more protein to your diet or want to improve your gut health, gelatin is a great option. Be sure to keep these things in mind before you shop.