What is Gelatin?
Gelatin is a protein and inaqueous solutions is a hydrophilic colloid. Gelatin derived from anacid-treated precursor is known as Type A, and gelatin derived from analkali-treated precursor is known as Type B.

What is Gelatin madefrom? 
Gelatin is obtained by thepartial hydrolysis of collagen derived from the skin, white connective tissueand bones of animals. The top four commercial sources of gelatin are CowhideSplits, Bones (ossein) Pork Skin, and Fish Skin. Gelatin does not occur freelyin nature, and cannot be recovered from horns, hoofs and other non-collagen containingparts of vertebrate animals. There are no plant sources of gelatin, and thereis no chemical relationship between gelatin and other materials referred to asvegetable gelatin, such as seaweed extracts.

How is it made? 
An explanation of the productionof gelatins will help in understanding the properties and the characteristicswhich exist among several types and grades. (Please click here for a ProductFlow Chart) Gelatin is derived from collagen, an insoluble fibrous protein thatoccurs in vertebrates and is the principal constituent of connective tissuesand bones. Collagen is distinctive in that it contains an unusually high levelof the cyclic amino acids; proline and hydroxyproline. Collagen consists ofthree helical polypeptide chains wound around each other and connected byintermolecular cross links. Gelatin is recovered from collagen by hydrolysis.There are several varieties of gelatin, the composition of which depends on thesource of collagen and the hydrolytic treatment used.

Is all gelatin the 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.

Gelatin can also be classifiedaccording to its ability to meet various standards. Gelatin that meets certainstandards may be categorized as Food grade, U.S.P National FormularyU.S.P./N.F. and Technical, etc.

What is “Bloom”? 
The measurement of force, ingrams, required to depress a standard plunger 4mm into the surface of a 6.67%gelatin sample at 10ºC (50ºF) The firmer the set of gelatin, the higher thebloom strength.

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

The difference between Gelatin& Hydrolyzed Gelatin? 
Hydrolyzed Gelatin does notgel. (Hydrolyzed gelatin has had its gelling function enzymatically removed.)

Melting point? 
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.

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

Setting point? 
Temperature at which gelatin initially forms a gel.

What is Viscosity? 
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.