What is Gelatin?
Gelatinis a protein and in aqueous solutions is a hydrophilic colloid. Gelatin derivedfrom an acid-treated precursor is known as Type A, and gelatin derived from analkali-treated precursor is known as Type B.

What isGelatin made from? 
Gelatinis obtained by the partial hydrolysis of collagen derived from the skin, whiteconnective tissue and bones of animals. The top four commercial sources ofgelatin are Cowhide Splits, Bones (ossein) Pork Skin, and Fish Skin. Gelatindoes not occur freely in nature, and cannot be recovered from horns, hoofs andother non-collagen containing parts of vertebrate animals. There are no plantsources of gelatin, and there is no chemical relationship between gelatin andother materials referred to as vegetable gelatin, such as seaweed extracts.

How isit made? 
Anexplanation of the production of gelatins will help in understanding theproperties and the characteristics which exist among several types and grades.(Please click here for a Product Flow Chart) Gelatin is derived from collagen,an insoluble fibrous protein that occurs in vertebrates and is the principalconstituent of connective tissues and bones. Collagen is distinctive in that itcontains an unusually high level of the cyclic amino acids; proline andhydroxyproline. Collagen consists of three helical polypeptide chains woundaround each other and connected by intermolecular cross links. Gelatin isrecovered from collagen by hydrolysis. There are several varieties of gelatin,the composition of which depends on the source of collagen and the hydrolytictreatment used.

Is all gelatinthe same?
No. Gelatin is tested and “Graded” according to strength. The Grade is based onthe “Bloom” test and the higher the Bloom number the higher the gel set.Gelatin is usually priced according to the gelling ability; consequently thehigher the bloom, the higher the price.

Gelatincan also be classified according to its ability to meet various standards.Gelatin that meets certain standards may be categorized as Food grade, U.S.PNational Formulary U.S.P./N.F. and Technical, etc.

What is“Bloom”? 
Themeasurement of force, in grams, required to depress a standard plunger 4mm intothe surface of a 6.67% gelatin sample at 10ºC (50ºF) The firmer the set ofgelatin, the higher the bloom strength.

Gelatinconsists of? 
Approximately 86% protein, 12% moisture & 2% ash.

Thedifference between Gelatin & Hydrolyzed Gelatin? 
HydrolyzedGelatin does not gel. (Hydrolyzed gelatin has had its gelling functionenzymatically removed.)

Meltingpoint? 
Temperature at which gelatin initially melts into a liquid solution. MoisturePercentage of water driven off from gelatin after heating the gelatin to 105ºCfor 17 hours.

Residueon Ignition? 
Percentage of residue after reducing the gelatin to an ash at 550ºC.

Settingpoint? 
Temperature at which gelatin initially forms a gel.

What isViscosity? 
It is the measure of resistance of a gelatin solution 6.67% to flow at 60ºC(140ºF). The flow time of this solution is measured by passing it through astandardized pipette which is approved and utilized by the G.M.I.A. (GelatinManufacturers Institute of America) The time required for the solution to passthrough this pipette is mathematically converted into a viscosity measurementexpressed in millipoise.