Below is a list of all known varieties for Gelatin. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Alpha-Amylase | An "amylase" that "breaks" "starch" "randomly." "Used" to "reduce" "viscosity" in "syrups" and "liquefy" "starch." |
| Amylase (Enzyme) | An "enzyme" that "breaks down" "starch" into "sugar." "Used" in "baking" (to "feed" "yeast") and "brewing" (to "create" "fermentable sugars"). |
| Amyloglucosidase | An enzyme (also Glucoamylase) that breaks down starch into glucose. Used in brewing for "light" beers and in corn syrup production. |
| Bacterial Alpha-Amylase (High Temp) | A heat-stable amylase used in brewing (mashing) and corn syrup production to liquefy starch at high temperatures. |
| Beta-Amylase | An "amylase" that "creates" "maltose." "Key" in "brewing" and "baking" for "sugar production." |
| Beta-Glucanase | An enzyme that breaks down beta-glucans. Used in brewing (with barley/oats) to reduce viscosity and prevent "stuck mash." |
| Bromelain (Enzyme) | A "protease" "enzyme" "derived" from "pineapple." "Used" as a "meat tenderizer" (breaks down "collagen"). |
| Bromelain (Powder) | Purified protease from pineapple, used as a meat tenderizer and in brewing to reduce haze. |
| Catalase (Enzyme) | An enzyme that breaks down hydrogen peroxide. Used in food processing (e.g., milk) to remove peroxide after pasteurization. |
| Cellulase | An enzyme that breaks down cellulose. Used in juicing to increase yield and in biopolishing fabrics. |
| Cellulase (Enzyme) | An "enzyme" that "breaks down" "cellulose." "Used" in "juicing" to "extract" "more juice" from "pulp." |
| Ficin (Enzyme) | A "protease" "enzyme" "derived" from "figs." "Used" as a "meat tenderizer." |
| Flavored Gelatin (Jell-O) | A dessert mix of gelatin, sugar, artificial flavor, and color. |
| Fungal Alpha-Amylase (Baking) | An amylase enzyme from *Aspergillus oryzae*. Used in baking to break down starch into sugars to feed yeast and improve browning. |
| Gelatin (150 Bloom) | A common bloom strength for powdered gelatin. |
| Gelatin (225 Bloom) | A professional-grade, high-strength powdered gelatin. |
| Gelatin (Bovine) | Gelatin derived specifically from beef collagen. |
| Gelatin (Bovine) | Gelatin derived specifically from beef collagen. |
| Gelatin (Fish) | Gelatin derived from fish collagen, often used in kosher or halal preparations. |
| Gelatin (Fish) | Gelatin derived from fish collagen, often used in kosher or halal preparations. |
| Gelatin (Porcine) | Gelatin derived specifically from pork collagen. |
| Gelatin (Porcine) | Gelatin derived specifically from pork collagen. |
| Gelatin (Powdered) | Granulated, unflavored gelatin (often bovine or porcine) that must be "bloomed" in cold liquid before dissolving. |
| Gelatin (Powdered) | Granulated, unflavored gelatin (often bovine or porcine) that must be "bloomed" in cold liquid before dissolving. |
| Gelatin (Powdered, Unflavored) | Granulated gelatin that must be "bloomed" in cold liquid before being dissolved in hot liquid. |
| Gelatin (Sheet / Leaf) | Thin, clear sheets of gelatin, preferred by professionals for a cleaner, clearer gel. Graded by "bloom" strength (e.g., Bronze, Silver, Gold). |
| Gelatin (Sheet / Leaf) | Thin, clear sheets of gelatin, preferred by professionals for a cleaner, clearer gel. Graded by "bloom" strength (e.g., Bronze, Silver, Gold). |
| Gelatin (Sheet, Bronze) | Sheet gelatin with a bloom strength of ~125-155g. Used for soft, delicate gels. |
| Gelatin (Sheet, Gold) | Sheet gelatin with a bloom strength of ~190-220g. Used for firmer gels. |
| Gelatin (Sheet, Platinum) | Sheet gelatin with a bloom strength of ~235-265g. Used for very strong, stiff gels. |
| Gelatin (Sheet, Silver) | Sheet gelatin with a bloom strength of ~160g. A common, all-purpose sheet. |
| Glucoamylase | An "enzyme" that "breaks down" "starch" into "glucose." "Used" to "produce" "corn syrup" and "light" "beer." |
| Glucose Isomerase | An "enzyme" that "converts" "glucose" into "fructose." "Used" "commercially" to "produce" "High Fructose Corn Syrup" (HFCS). |
| Glucose Oxidase | An enzyme used as a preservative. It removes oxygen, preventing browning in fruits and beverages. |
| Hemicellulase | An enzyme that breaks down hemicellulose. Used in baking to improve dough handling and in juicing for clarification. |
| Hydrolyzed Collagen (Peptides) | Gelatin that has been broken down so it *cannot* gel. Used as a flavorless protein supplement, dissolves in cold water. |
| Instant Gelatin | Gelatin powder that has been modified to dissolve and gel without blooming. |
| Invertase (Enzyme) | An "enzyme" that "splits" "sucrose" (table sugar) into "glucose" and "fructose" (invert sugar). "Used" to "create" "liquid-center" "candies" (e.g., "cherry cordials"). |
| Lactase (Enzyme) | An "enzyme" that "breaks down" "lactose" (milk sugar) into "glucose" and "galactose." "Used" to "make" "lactose-free" "dairy products." |
| Lipase (Enzyme) | An "enzyme" that "breaks down" "fats" (lipids). "Used" in "cheesemaking" to "develop" "sharp, tangy" "flavors." |
| Lipoxygenase (LOX) | An enzyme used in baking (as a "flour improver") to whiten crumb and strengthen dough (via oxidation). |
| Lysozyme (Enzyme) | An antimicrobial enzyme naturally found in egg whites. Used in cheesemaking (especially in Europe) to prevent spoilage (late blowing) by *Clostridium*. |
| Nattokinase (Enzyme) | An enzyme extracted from "natto" (fermented soybeans), sold as a cardiovascular health supplement. |
| Papain (Enzyme) | A "protease" "enzyme" "derived" from "papaya." "Used" as a "meat tenderizer." |
| Papain (Powder) | Purified protease from papaya, used as a meat tenderizer and dough conditioner. |
| Pectinase (Enzyme) | An "enzyme" that "breaks down" "pectin." "Used" in "winemaking" and "juicing" to "clarify" the "liquid" and "extract" "more juice." |
| Pectinase (Liquid) | A liquid solution of pectinase, used in home winemaking to clarify juice (pectin haze) and extract color. |
| Pectinase (Powder) | A powdered, concentrated form of the enzyme used in commercial fruit juice and wine production. |
| Pepsin (Enzyme) | A "protease" "enzyme" "used" to "modify" "soy protein" and "gelatin." |
| Protease (Bacterial) | A protease enzyme from *Bacillus*. Used in baking and savory flavor production. |
| Protease (Fungal) | A protease enzyme from *Aspergillus*. Used in baking to mellow "strong" gluten, making dough more extensible (e.g., for crackers). |
| Rennet (Animal) | An "enzyme" "complex" from a "calf's" "stomach." "Used" to "coagulate" "milk" for "cheesemaking." |
| Rennet (Fermentation-Produced Chymosin) | A "pure" "chymosin" "enzyme" "produced" by "genetically modified" "microbes." "The "most" "common" "rennet" "today." |
| Rennet (Microbial) | A "rennet-like" "enzyme" "produced" by "microbes." "Used" as a "vegetarian" "alternative" for "cheesemaking." |
| Rennet (Vegetable) | A "plant-based" "coagulant" (e.g., from "thistle" or "fig sap"). "Used" in "traditional" "cheesemaking." |
| Transglutaminase (Meat Glue) | An "enzyme" that "binds" "proteins" together. "Used" to "form" "uniform" "steaks," "fish fillets," and "sausage." |
| Trypsin (Enzyme) | A "protease" "enzyme" "used" in "food processing" to "modify" "proteins." |
| Xylanase | An enzyme that breaks down xylan (a hemicellulose). Used in baking to improve dough stability, volume, and crumb structure. |