Gelatin primarily originates from the skins, bones, and connective tissues of animals, which are rich in collagen. Collagen is a structural protein forming the foundation of connective tissues in animals. Through specialized processing, collagen is extracted and partially hydrolyzed, transforming into a water-soluble colloidal form known as gelatin.

Common sources include bovine, porcine, and fish raw materials. Bovine gelatin is prominent in the market due to its excellent properties and wide applications. Porcine gelatin is favored for its hydrophilicity and superior gelling characteristics. Fish collagen, with its smaller molecular size, is more readily absorbed and widely used in supplements and specialty foods.

In addition, strict quality control of raw materials is essential, using only certified animal sources that meet hygiene and safety standards to ensure purity and safety. While advances are being made in developing plant-based collagen alternatives, animal-derived gelatin remains the mainstream in today’s market.