In this study, bovine, porcine and fish gelatins were successfully classified based on their sources using ATR–FTIR equipment. In addition mixtures of bovine and porcine gelatins were differentiated from pure bovine and porcine gelatins. According to the result of the present study, the ATR–FTIR technique could be used to determine source of the gelatin, which is very simple and inexpensive technique when compared to the other analytical methods improved differentiation of the gelatin sources. In the future, analyses regarding the detection limit of the gelatin sources will be carried out. When the method that has been developed in this research is upgraded to a further scope, could be beneficial for rapid, simple and economic determination of gelatin source in food products such as yogurt, ice cream, milk dessert or other gelatin containing products such as pharmaceuticals and cosmetics.