While preparing certain food items, gelatin and pectin are two common ingredients. Although gelatin is quite popular than pectin. Gelatin is produced from animal-related products while pectin on the other side is vegetarian-based. Both of these ingredients are used in food manufacturing as they have various health benefits.
Gelatin vs Pectin
The main difference between gelatin and pectin is that gelatin is a colorless and flavorless ingredient that is present in animals and a great source of protein. It has various health benefits including brittle bones and nails, skin aging, obesity, etc. On the contrary, pectin is naturally available in various fruits and vegetables. It forms a gel when it is cooked with acid and sugar at a comparatively high temperature.
Gelatin is a rich source of protein made from collagen which is mainly present in animals. This substance is used as an ingredient in food manufacturing and in pharmaceuticals as well. Jello is a famous dessert that is made from gelatin. It acts as a stabilizer and is hence widely used in ice cream, yogurt, frozen desserts, and pudding.
Pectin is a vegan ingredient present in the cell wall or cell membrane of fruits and hence this substance is widely used in jellies. It is present in liquid and powder form. Pectin is a great source of carbohydrates and soluble fiber that consequently provides various benefits.
Comparison Table Between Gelatin and Pectin
| Parameters of Comparison | Gelatin | Pectin |
| Definition | Gelatin is a colorless and tasteless substance that is rich in protein and made from the collagen which is present in the animal’s body | Pectin is a vegan substance that is present in the cell membrane of the plant and a rich source of carbohydrates and soluble fiber |
| Nature | It is a non-vegetarian substance made from the bones and skin of the animal | It is a vegetarian substance that is extracted from the fruits and vegetables |
| Health Benefit | It helps in improving sleep quality, controlling sugar level, improving skin, and is also beneficial for digestive functions | It helps in constipation, diarrhea, cholesterol, and also support weight loss |
| Uses | Gelatin is used in the manufacturing of food products including desserts, candies, etc. and is also used effectively in the pharmaceuticals industry in making ointments and cosmetics | Pectin is used effectively in the pharma industry to produce medicines for reducing high cholesterol, preventing cancer, and diabetes |
| Formation | It is made from the tissues of the animals and derives as a combine mixture of protein and peptides | It is extracted from the cell membrane and a structural heteropolysaccharide |
What is Gelatin?
Gelatin is a colorless and tasteless protein substance that is made from collagen. Collagen is present in the animal’s body and can be extracted from their bones, hides, and skin. Gelatin is produced when animal bones and skin parts are immersed in a solution that contains alkaline and acids for a time period of five days and this process is proceeded to extract the minerals and bacteria. After the extraction procedure, the bones and skin are boiled that produce gelatin and turn water gelatinous. When gelatinous water is received, now evaporation takes place and gelatin remains behind in a powdered form.
Gelatin is widely used in the food manufacturing and pharmaceuticals industry as it is a good source of protein and amino acids. It is used as a stabilizer in ice cream, frozen desserts, pudding, and yogurt. In the pharma industry, this ingredient is used in the manufacturing of ointments and capsules Gelatin is beneficial for improving sleep quality, skin health, cognitive abilities, and has other health benefits as well.
What is Pectin?
Pectin is a carbohydrate-rich substance present in the cell membrane of plants. It sticks to the cell wall of the fruits and once the fruit gets softened it collapse into water-soluble sugar. The pectin level varies from one fruit or vegetable to another. Pectin also contains soluble fiber that has various health benefits. This enormous ingredient is beneficial for constipation, diabetes, diarrhea, heartburn, and in other medical conditions. It is widely used in jellies, jams, and in some yogurts too.
Main Differences Between Gelatin and Pectin
- Gelatin and pectin are two important ingredients used in food manufacturing and other industrial products. Gelatin is a colorless and tasteless substance that is rich in protein and made from the collagen which is present in the animal’s body. On the contrary, Pectin is a vegan substance that is present in the cell membrane of the plant and a rich source of carbohydrates and soluble fiber.
- Gelatin is a non-vegetarian substance made from the bones and skin of the animal. While pectin on the other side is a vegetarian substance that is extracted from the cell walls of fruits and vegetables.
- Both of these substances and associated with some health benefits. Gelatin helps in improving sleep quality, controlling sugar levels, improving skin, and is also beneficial for digestive functions. On the contrary, pectin helps in constipation, diarrhea, cholesterol, and also supports weight loss.
- Gelatin is used in the manufacturing of food products including desserts, candies, etc., and is also used effectively in pharmaceuticals industry in making ointments and cosmetics. While pectin is effectively used in manufacturing medicines.
- Gelatin is made from the tissues of the animals and derives as a combine mixture of protein and peptides. While pectin on the other side is extracted from the cell membrane and a structural heteropolysaccharide.
Conclusion
Gelatin and pectin both have a significant role in providing a texture to the food items and are readily used in the pharmaceuticals industry to make medicines and ointments. Both of these ingredients have their respective use in industrial products. Gelatin is extracted from the animal’s body while the pectin is vegan and extracted from the veggies. Each of these substances has some specific health benefits. Although gelatin is quite common as compared to pectin.
References
- https://www.sciencedirect.com/science/article/pii/S0969806X04003731
- https://www.scielo.br/j/cta/a/dXGH5SrjJKyF86KyyKCXCgK/abstract/?lang=en&format=html