WHAT IS GELATIN? IS THERE ANY ALTERNATIVE TO IT?
Gelatin (used to make Jell-o and other desserts) is made from the boiled bones, skins and tendons of animals. An alternative substance is called Agar-Agar, which is derived from seaweed. Another is made from the root of the Kuzu. Agar-Agar is sold in noodle-like strands, in powdered form, or in long blocks, and is usually white-ish in color. Some Kosher gelatins are made with agar-agar, most are not. Some things that are vegan that are replacing gelatin are: guar gum and carrageenin. Only some ‘emulsifiers’ are vegan. Gelatin is used in photography. Although the technology exists to replace photographic film, its price is currently prohibitive and there is insufficient demand. Hopefully, with the growth of vegetarianism and veganism, this situation will soon change.
Alternatives to gelatin include non-animal gel sources such as agar-agar (a seaweed), carrageenan, pectin, and konjak. However, alternative sources can be associated with health problems of their own (see for instance health concerns regarding carrageenan).