The Skinny on Gelatin

• Gelatin is made from collagen, a protein substance in the bones, skin and connective tissue of animals -- the same fatty substance that appears when you make chicken broth at home. To make gelatin, manufacturers boil animal bones and extract the gelatin from the collagen, then filter and purify it. Unflavored gelatin is used purely for texture, and when mixed with water, can thicken and stabilize a range of dishes, sweet or savory. For desserts, sweetened gelatin is also used.

Homemade Doughnuts

• A basic doughnut recipe calls for standard baking ingredients such as flour, granulated sugar, baking soda, baking powder, salt, butter, eggs and buttermilk, as well as spices like cinnamon and nutmeg. Doughnuts are generally deep-fried in oil, although they can also be baked. Gelatin is not needed to make the doughnuts rise any more than it is needed in a traditional cake mixture.

Store and Restaurant Doughnuts

• Many store-bought doughnuts contain more than 50 ingredients. Gelatin does not consistently appear on the list, but a range of food additives and preservatives do. On the positive side, many doughnut companies provide detailed information online, from the ingredients in each item to which menu items contain allergens. The information may also note if the item is vegan, vegetarian or kosher.

Fillings and Toppings

• You can expect to find gelatin in icings and toppings, even if the doughnut itself is gelatin-free. Marshmallows are made with gelatin, so beware of doughnuts with marshmallow-flavored fillings or frostings. Many gummy candies also contain gelatin, as do certain brands of sprinkles. The same is true for jellies or store-bought glazes. The U.S. Food and Drug Administration requires manufacturers to clearly label nutritional information in a standard format, and this information is often posted on companies' websites.