Pork and beef gelatins.

Gelatin is a key ingredient in the food industry due to its texturizing, gelling, stabilizing, and nutritional properties. Derived from animal collagen, it is mainly obtained from pig and cattle skins and bones through partial hydrolysis processes. Although both variants serve similar functions, they show differences that affect their technological performance, compatibility with food matrices, industrial application, and cultural acceptance. Their obvious difference lies in their animal origin, but there are other distinctions worth considering.

Pork gelatin is obtained from the animal’s skin through acid hydrolysis. It is a type A gelatin, with an isoelectric point of 8–9. It has a clear and transparent color and a neutral taste.

Beef gelatin is obtained from bones and hides through alkaline hydrolysis. It is a type B gelatin, with an isoelectric point around 5. It has a slightly yellowish or brownish color and a less neutral flavor.

Their functional properties are very similar, and there are gelatins from both sources with comparable gel strength, viscosity, and particle size. However, slight differences may make them more suitable for certain specific applications.

Pork gelatin has a lower melting point than beef gelatin, which makes it ideal for products that are meant to melt in the mouth, such as ice cream, confectionery, and bakery items. Its transparency and mild taste make it perfect for fruit-flavored gelatin desserts. It is the most commonly used in aspics and products coated with gelatin that require a clear gel. It also predominates in pork meat products, since they share the same animal origin.

Conversely, beef gelatin is preferably used in dairy products. It also shows better tolerance to low pH, which is typical of this type of product. Beef gelatin is slightly more viscous and has a higher melting point, making it suitable for confectionery products where a firmer texture is desired.

However, one of the main considerations when choosing between one or the other is the dietary taboos of certain religions. Some prohibit the consumption of pork (Islam and Judaism), while others forbid beef (Hinduism). Lastly, there are those that reject both, such as Jainism or vegetarianism (which resembles a secular religion). In these cases, plant-based gelling agents such as carrageenan, alginate, or pectin are used. Although these are not true gelatins, they are often improperly referred to as “vegetable gelatin.”

Price, however, is a decisive factor in applications where neither of the two types of gelatin offers a clear advantage. Gelatin prices fluctuate frequently, and at different times, pork gelatin may be significantly more affordable than beef gelatin, or vice versa.

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