The vegetable gelatins can be used for various cooking recepies, including the classic candy. The other versions require an industrial extraction process.Įven for the production of vegan wine can be used fining agents that are animal-friendly, as limestone, carbon or silica gel. Only the agar-agar in flakes or wires form is obtained through a natural process: sun drying or boiling in water or vinegar. The agar-agar is a gelatin extracted from cooked and pressed seaweed and it is available flaked, powdered, in wires, or in its extremely purified version, such as sodium alginate and carrageenan. However, it can not always be used in cooking preparation as alternative to animal gelatins. Otherwise, the starch is simply obtained by using the water and a mechanical centrifugation to separate the starch from the gluten.
The pectin, despite of its natural origin, it is extracted through an industrial distillation and concentration process. The main ones include the citrus pectin, starch and agar-agar. So a product that contain these types of gelatins can not be considered vegan.įortunately there is a great variety of substances that have the same properties of the gelatin but don’t have animal origin, so they are suitable to vegan diet. Animal products, in addition to the mentioned gelatins, can include blood and bone marrow, chitin – a fiber from crustacean shells, casein and egg albumen. This process could be made using animal-derived products. We can find animal jellies in many products for personal care, such as shampoos, face masks and other cosmetics.Īnother use, less known but very widespread, is the wine clarification process. Instead the isinglass is a gelatin that is extracted from the bladder and the cartilage of sturgeon or similar fish. The animal gelatin is obtained by boiling skin, bones, ligaments and tendons of animals, usually cows or pigs. Certainly the most familiar use is in the cooking recepies. We find them in many products, such as photographic film or as a coat for vitamins capsules. The main gelling agents have animal origin: the animal gelatin and the isinglass. The hydrocolloid substances are all those substances that can create gel and can be used in many ways.
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