Pectin vs. Gelatin — What's the Difference?

Pectin is soluble in water and requires sugar and acid to form a gel.

Gelatin provides amino acids and can support joint, skin, hair, and nail health.

Pectin is a suitable gelling agent for vegans and vegetarians.

Gelatin is not suitable for vegetarians or vegans.

Pectin is commonly used in making jams and jellies.

Gelatin is a protein derived from animal collagen used as a gelling agent.

Pectin is high in fiber and supports digestive health.

Gelatin is commonly used in making desserts, marshmallows, and candies.

Pectin is a plant-derived carbohydrate used as a gelling agent.

Gelatin or gelatine (from Latin: gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and gummy when moist.

Pectin (from Ancient Greek: πηκτικός pēktikós, "congealed, curdled") is a structural acidic heteropolysaccharide contained in the primary and middle lamella and cell walls of terrestrial plants. Its main component is galacturonic acid, a sugar acid derived from galactose.

A colorless or slightly yellow, transparent, brittle protein formed by boiling the specially prepared skin, bones, and connective tissue of animals and used in foods, drugs, and photographic film.

Any of a group of water-soluble colloidal carbohydrates of high molecular weight found in ripe fruits, such as apples, plums, and grapefruit, and used to jell various foods, drugs, and cosmetics.

Any of various similar substances.

(carbohydrate) A polysaccharide extracted from the cell walls of plants, especially of fruits; under acidic conditions it forms a gel. It is often used in processed foods, especially jellies and jams where it causes thickening (setting).

A jelly made with gelatin, used as a dessert or salad base.

One of a series of carbohydrates, commonly called vegetable jelly, found very widely distributed in the vegetable kingdom, especially in ripe fleshy fruits, as apples, cranberries, etc. It is extracted as variously colored, translucent substances, which are soluble in hot water but become viscous on cooling. It is commonly used in making fruit jelllies.

A thin sheet made of colored gelatin used in theatrical lighting. Also called gel.

Any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams

A protein derived through partial hydrolysis of the collagen extracted from animal skin, bones, cartilage, ligaments, etc.

An edible jelly made from this material.

A thin, translucent membrane used as a filter for photography or for theatrical lighting effects.

Animal jelly; glutinous material obtained from animal tissues by prolonged boiling. Specifically (Physiol. Chem.), a nitrogeneous colloid, not existing as such in the animal body, but formed by the hydrating action of boiling water on the collagen of various kinds of connective tissue (as tendons, bones, ligaments, etc.). Its distinguishing character is that of dissolving in hot water, and forming a jelly on cooling. It is an important ingredient of calf's-foot jelly, isinglass, glue, etc. It is used as food, but its nutritious qualities are of a low order.

A colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin

An edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods

A thin translucent membrane used over stage lights for color effects

Gelatin dissolves in hot water and gels as it cools.

No, Gelatin is derived from animal collagen and is not plant-based.

Pectin is a carbohydrate gelling agent derived from plants, commonly used in making jams, jellies, and gummies.

Pectin forms a gel in the presence of sugar and acid and is soluble in water.

Gelatin is dissolved in hot water and gels as it cools, making it useful in creating firm textures in foods like desserts and candies.

Yes, Gelatin is high in protein and provides amino acids which can support skin, hair, nail, and joint health.

Yes, Pectin is suitable for individuals with dietary restrictions such as vegetarians and vegans.

No, individuals who are vegetarians, vegans, or have certain religious restrictions may avoid Gelatin.

Gelatin is derived from the collagen found in animal bones, skin, and connective tissues, typically from bovine or porcine sources.

No, Gelatin is not suitable for vegan dishes due to its animal origin.

Yes, Pectin is vegan-friendly as it is plant-derived.

Yes, Pectin is high in fiber and can support digestive health.

Yes, Pectin can be used in a variety of dishes like jams, jellies, and gummies, where a gelling effect is desired.

Pectin is derived from the cell walls of fruits, especially apples and citrus fruits.

Yes, Gelatin is versatile and can be used in various culinary applications like desserts, marshmallows, and gummy candies.