Gelatin - wikipedia Gelatin For the dessert food, see Gelatin dessert. For the airship, see Gelatine ( airship ). For the artist group, formerly gelatin, see gelitin. It has been suggested that Hydrolyzed collagen be merged into this article. ( Discuss ) Proposed since July 2018. Sheet ( or leaf ) gelatin for cooking Gelatin or gelatine ( from Latin : gelatus meaning `` stiff '', `` frozen '' ) is a translucent, colorless, brittle ( when dry ), flavorless food ingredient that is derived from collagen obtained from various animal body parts. It is commonly used as a gelling agent in food, medications, drug and vitamin capsules, photographic films and papers, and cosmetics. Substances containing gelatin or functioning in a similar way are called `` gelatinous ''. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis results in the reduction of protein fibrils into smaller peptides, which will have broad molecular weight ranges associated with physical and chemical methods of denaturation, based on the process of hydrolysis. It is found in most gummy candy, as well as other products such as marshmallows, gelatin desserts, and some ice creams, dips, and yogurts. Gelatin for recipe use comes in the form of powder, granules, or sheets. Instant types can be added to the food as they are ; others need to be soaked in water beforehand. Contents 1 Composition and properties 2 Production 2.1 Pretreatments 2.2 Extraction 2.3 Recovery 3 Uses 3.1 Early history of food applications 3.2 Culinary uses 3.3 Technical uses 4 Dietary restrictions and gelatin substitutes 5 Protein content 6 Safety concerns 7 Health effects 8 References 9 External links Composition and properties Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, and fish. During hydrolysis, the natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Its chemical composition is, in many aspects, closely similar to that of its parent collagen. Photographic and pharmaceutical grades of gelatin generally are sourced from cattle bones and pig skin. Gelatin has proline, hydroxyproline and glycine in its polypeptide chain. Glycine is responsible for close packing of the chains. Presence of proline restricts the conformation. This is important for gelation properties of gelatin. Gelatin readily dissolves in hot water and sets to a gel on cooling. When added directly to cold water, it does not dissolve well, however. Gelatin also is soluble in most polar solvents. Gelatin solutions show viscoelastic flow and streaming birefringence. Solubility is determined by the method of manufacture. Typically, gelatin can be dispersed in a relatively concentrated acid. Such dispersions are stable for 10 -- 15 days with little or no chemical changes and are suitable for coating purposes or for extrusion into a precipitating bath. The mechanical properties of gelatin gels are very sensitive to temperature variations, the previous thermal history of the gels, and the amount of time elapsing. These gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration, but typically, is less than 35 ° C ( 95 ° F ) and the lower limit the freezing point at which ice crystallizes. The upper melting point is below human body temperature, a factor that is important for mouthfeel of foods produced with gelatin. The viscosity of the gelatin - water mixture is greatest when the gelatin concentration is high and the mixture is kept cool at about 4 ° C ( 39 ° F ). The gel strength is quantified using the Bloom test. Gelatin 's strength ( but not viscosity ) declines if it is subjected to temperatures above 100 ° C ( 212 ° F ), or if it is held at temperatures near 100 ° C for an extended period of time. Production Gelatin production by geographical region The worldwide production amount of gelatin is about 375,000 -- 400,000 tonnes per year ( 830 × 10 ^ -- 880 × 10 ^ lb / a ). On a commercial scale, gelatin is made from by - products of the meat and leather industries. Most gelatin is derived from pork skins, pork and cattle bones, or split cattle hides. Gelatin made from fish by - products avoids some of the religious objections to gelatin consumption. The raw materials are prepared by different curing, acid, and alkali processes that are employed to extract the dried collagen hydrolysate. These processes may take several weeks, and differences in such processes have great effects on the properties of the final gelatin products. Gelatin also can be prepared at home. Boiling certain cartilaginous cuts of meat or bones results in gelatin being dissolved into the water. Depending on the concentration, the resulting stock ( when cooled ) will form a jelly or gel naturally. This process is used for aspic. While many processes exist whereby collagen may be converted to gelatin, they all have several factors in common. The intermolecular and intramolecular bonds that stabilize insoluble collagen must be broken, and also, the hydrogen bonds that stabilize the collagen helix must be broken. The manufacturing processes of gelatin consists of three main stages : Pretreatments to make the raw materials ready for the main extraction step and to remove impurities that may have negative effects on physiochemical properties of the final gelatin product The main extraction step, which usually is done with hot water or dilute acid solutions as a multistage extraction to hydrolyze collagen into gelatin The refining and recovering treatments including filtration, clarification, evaporation, sterilization, drying, rutting, grinding, and sifting to remove the water from the gelatin solution, to blend the gelatin extracted, and to obtain dried, blended, ground final product Pretreatments If the raw material used in the production of the gelatin is derived from bones, dilute acid solutions are used to remove calcium and other salts. Hot water or several solvents may be used to reduce the fat content, which should not exceed 1 % before the main extraction step. If the raw material consists of hides and skin ; size reduction, washing, removal of hair from hides, and degreasing are necessary to prepare the hides and skins for the main extraction step. Collagen hydrolysis is performed by one of three different methods : acid -, alkali -, and enzymatic hydrolysis. Acid treatment is especially suitable for less fully cross-linked materials such as pig skin collagen and normally requires 10 to 48 hours. Alkali treatment is suitable for more complex collagen such as that found in bovine hides and requires more time, normally several weeks. The purpose of the alkali treatment is to destroy certain chemical crosslinks still present in collagen. Within the gelatin industry, the gelatin obtained from acid - treated raw material has been called type - A gelatin and the gelatin obtained from alkali - treated raw material is referred to as type - B gelatin. Advances are occurring to optimize the yield of gelatin using enzymatic hydrolysis of collagen. The treatment time is shorter than that required for alkali treatment, however, and results in almost complete conversion to the pure product. The physical properties of the final gelatin product are considered better. Extraction After preparation of the raw material, i.e., reducing cross-links between collagen components and removing some of the impurities such as fat and salts, partially purified collagen is converted into gelatin by extraction with either water or acid solutions at appropriate temperatures. All industrial processes are based on neutral or acid pH values because although alkali treatments speed up conversion, they also promote degradation processes. Acidic extraction conditions are extensively used in the industry, but the degree of acid varies with different processes. This extraction step is a multistage process, and the extraction temperature usually is increased in later extraction steps, which ensures minimum thermal degradation of the extracted gelatin. Recovery This process includes several steps such as filtration, evaporation, drying, grinding, and sifting. These operations are concentration - dependent and also dependent on the particular gelatin used. Gelatin degradation should be avoided and minimized, so the lowest temperature possible is used for the recovery process. Most recoveries are rapid, with all of the processes being done in several stages to avoid extensive deterioration of the peptide structure. A deteriorated peptide structure would result in a low gel strength, which is not generally desired. Uses Early history of Food applications The first use of gelatin in foods is attributed to medieval Britain ( 1400s ) when cattle hooves were boiled to produce a gel. Further commercial development occurred in 1754 when a British manufacturing patent was issued. Food applications in the USA and France during 1800 -- 1900 appear to have established the versatility of gelatin, including the origin of its popularity in the USA as Jell - O. Over middle - late 1800s, Charles and Rose Knox of New York manufactured and marketed gelatin powder, diversifying the appeal and applications of gelatin. Culinary uses Eggs in aspic Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and nonfood products. Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears, fruit snacks, and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as yogurt, cream cheese, and margarine ; it is used, as well, in fat - reduced foods to simulate the mouthfeel of fat and to create volume. It also is used in the production of several types of Chinese soup dumplings, specifically Shanghainese soup dumplings, or xiaolongbao, as well as Shengjian mantou, a type of fried and steamed dumpling. The fillings of both are made by combining ground pork with gelatin cubes, and in the process of cooking, the gelatin melts, creating a soupy interior with a characteristic gelatinous stickiness. Gelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass is obtained from the swim bladders of fish. It is used as a fining agent for wine and beer. Besides hartshorn jelly, from deer antlers ( hence the name `` hartshorn '' ), isinglass was one of the oldest sources of gelatin. Technical uses Capsules made of gelatin This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. ( September 2016 ) Certain professional and theatrical lighting equipment use color gels to change the beam color. Historically, these were made with gelatin, hence the term, color gel. Gelatin typically constitutes the shells of drug and vitamin capsules to make them easier to swallow. Hypromellose is a vegetarian - acceptable alternative to gelatin, but is more expensive to produce. Some animal glues such as hide glue may be unrefined gelatin. It is used to hold silver halide crystals in an emulsion in virtually all photographic films and photographic papers. Despite significant effort, no suitable substitutes with the stability and low cost of gelatin have been found. Used as a carrier, coating, or separating agent for other substances, for example, it makes β - carotene water - soluble, thus imparting a yellow color to any soft drinks containing β - carotene. Gelatin is used as a binder in match heads and sandpaper. Cosmetics may contain a non-gelling variant of gelatin under the name hydrolyzed collagen ( hydrolysate ). Gelatin was first used as an external surface sizing for paper in 1337 and continued as a dominant sizing agent of all European papers through the mid-nineteenth century. In modern times, it is mostly found in watercolor paper, and occasionally in glossy printing papers, artistic papers, and playing cards. It maintains the wrinkles in crêpe paper. Dietary restrictions and gelatin substitutes The consumption of gelatin from particular animals may be forbidden by religious rules or cultural taboos. For example, Jewish kosher and Islamic halal customs require gelatin from sources other than pigs, such as cattle ( that have been slaughtered according to the religious regulations ) or fish ( that they are allowed to consume ). Roma people are cautious of gelatin products that may have been made from horses, as their culture forbids the consumption of horses. Some companies specify the source of the gelatin used. Vegans and vegetarians choose not to eat foods containing gelatin made from animals. Likewise, Sikh, Hindu, and Jain customs may require gelatin alternatives from sources other than animals, as many Hindus, most Jains and some Sikhs are vegetarian. Other people simply consider gelatin unpalatable due to the ingredients used in its production. Partial alternatives to gelatins derived from animals include the seaweed extracts agar and carrageenan, and the plant extracts pectin and konjac. Research into synthetic collagen is ongoing ; as of 2011, partial success has been achieved in replicating collagen 's structure using self - assembling peptides. Protein content Amino acid composition Although gelatin is 98 -- 99 % protein by dry weight, it has little additional nutritional value, varying according to the source of the raw material and processing technique. Amino acids present in gelatin are variable, due to varying sources and batches, but are approximately : Glycine 21 % Proline 12 % Hydroxyproline 12 % Glutamic acid 10 % Alanine 9 % Arginine 8 % Aspartic acid 6 % Other 22 % Safety concerns In 1997, the U.S. Food and Drug Administration ( FDA ), with support from the TSE ( transmissible spongiform encephalopathy ) Advisory Committee, began monitoring the potential risk of transmitting animal diseases, especially bovine spongiform encephalopathy ( BSE ), commonly known as mad cow disease. An FDA study from that year stated : ``... steps such as heat, alkaline treatment, and filtration could be effective in reducing the level of contaminating TSE agents ; however, scientific evidence is insufficient at this time to demonstrate that these treatments would effectively remove the BSE infectious agent if present in the source material. '' On March 18, 2016 the FDA finalized three previously - issued interim final rules designed to further reduce the potential risk of BSE in human food. The final rule clarified that `` gelatin is not considered a prohibited cattle material if it is manufactured using the customary industry processes specified. '' The Scientific Steering Committee ( SSC ) of the European Union in 2003 stated that the risk associated with bovine bone gelatin is very low or zero. In 2006, the European Food Safety Authority stated that the SSC opinion was confirmed, that the BSE risk of bone - derived gelatin was small, and that it recommended removal of the 2003 request to exclude the skull, brain, and vertebrae of bovine origin older than 12 months from the material used in gelatin manufacturing. Health effects In 2011, the European Food Safety Authority Panel on Dietetic Products, Nutrition, and Allergies concluded that `` a cause and effect relationship has not been established between the consumption of collagen hydrolysate and maintenance of joints ''. A 2012 review also found insufficient evidence to support its use for osteoarthritis. By contrast, in 2013, Health Canada approved a label for `` hydrolyzed collagen '', specifying that the label may make a health claim that supplemental dietary amino acid intake from hydrolyzed collagen `` helps to reduce joint pain associated with osteoarthritis ''. References Jump up ^ Kodjo Boady Djagnya ; Zhang Wang ; Shiying Xu ( 2010 ). `` Gelatin : A Valuable Protein for Food and Pharmaceutical Industries : Review ''. Critical Reviews in Food Science and Nutrition. Taylor and Francis Online. 41 ( 6 ) : 481 -- 492. doi : 10.1080 / 20014091091904. PMID 11592686. ^ Jump up to : Ward, A.G. ; Courts, A. ( 1977 ). The Science and Technology of Gelatin. New York : Academic Press. ISBN 0 - 12 - 735050 - 0. Jump up ^ `` Gelatin Handbook '' ( PDF ). Archived ( PDF ) from the original on 16 May 2017. Retrieved 27 September 2017. Jump up ^ `` Handbook of Gelatin '' ( PDF ). Archived ( PDF ) from the original on 16 May 2017. Retrieved 27 September 2017. ^ Jump up to : Francis, Frederick J., ed. ( 2000 ). `` Gelatin ''. Encyclopedia of Food Science and Technology ( 2nd ed. ). John Wiley & Sons. pp. 1183 -- 1188. ISBN 9780471192558. Archived from the original on 29 August 2005. Jump up ^ 6 Unexpected Factors That Can Ruin Your Gelatin Desserts Serious Eats Jump up ^ The Science of Gelatin - FineCooking Jump up ^ `` Global Gelatin market ''. Archived from the original on 5 June 2016. Retrieved 11 May 2016. ^ Jump up to : `` Natural Health Products Ingredients Database : Hydrolyzed Collagen ''. Government of Canada, Health Canada, Health Products and Food Branch, Natural Health Products Directorate. 12 June 2013. Archived from the original on 12 May 2016. Retrieved 9 May 2016. Jump up ^ `` Type A & B Process Definition ''. Vyse Gelatin Company. 26 October 2009. Archived from the original on 1 March 2015. Retrieved 16 July 2014. Jump up ^ Ahmad, Tanbir ; Ismail, Amin ; Ahmad, Siti Aqlima ; Khalil, Khalilah A. ; Kumar, Yogesh ; Adeyemi, Kazeem D. ; Sazili, Awis Q. ( February 2017 ). `` Recent advances on the role of process variables affecting gelatin yield and characteristics with special reference to enzymatic extraction : A review ''. Food Hyrocolloids. 63 : 85 -- 96. doi : 10.1016 / j. foodhyd. 2016.08. 007. ^ Jump up to : `` Gelatin ''. Encyclopedia.com. 2016. Archived from the original on 17 September 2016. Retrieved 9 September 2016. Jump up ^ Wyman, Carolyn ( 2001 ). Jell - o : A Biography : the History And Mystery of America 's Most Famous Dessert. Diane Publishing Company. ISBN 0756788544. Jump up ^ `` Gelatin : background ''. Encyclopedia.com. 2016. Archived from the original on 17 September 2016. Retrieved 9 September 2016. Jump up ^ `` National Organic Standards Board Technical Advisory Panel Review : Gelatin processing '' ( PDF ). omri.org. Archived from the original ( PDF ) on 27 September 2007. Jump up ^ Finch, C.A. ; Ramachandran, Srinivasa ( 1983 ). Matchmaking, science, technology, and manufacture. Ellis Horwood. p. 141. ISBN 9780853123156. Jump up ^ Packham, D.E. ( 2006 - 02 - 08 ). Handbook of Adhesion. John Wiley & Sons. p. 48. ISBN 9780470014219. Jump up ^ Thurn, Jim. `` History, Chemistry, and Long Term Effects of Alum - Rosin Size in Paper ''. ischool.utexas.edu. Archived from the original on 25 April 2012. Jump up ^ `` New method to grow synthetic collagen unveiled : New material may find use in reconstructive surgery, cosmetics, tissue engineering '' ( Press release ). Rice University. 9 September 2011. Archived from the original on 6 February 2012. Jump up ^ U.S. Food and Drug Administration. `` The Sourcing and Processing of Gelatin to Reduce the Potential Risk Posed by Bovine Spongiform Encephalopathy ( BSE ) in FDA - Regulated Products for Human Use ''. Archived from the original on 21 January 2017. Jump up ^ Food and Drug Administration ( 18 March 2016 ). `` Federal Register : : Use of Materials Derived From Cattle in Human Food and Cosmetics ''. Federal Register, The Daily Journal of the United States Government. Archived from the original on 3 June 2017. Retrieved 24 May 2017. Jump up ^ U.S. Food and Drug Administration ( 17 March 2016 ). `` FDA Announces Final Rule on Bovine Spongiform Encephalopathy ''. Archived from the original on 30 April 2017. Retrieved 24 May 2017. Finally, the rule provides a definition of gelatin and clarifies that gelatin is not considered a prohibited cattle material if it is manufactured using the customary industry processes specified. Gelatin was never considered a prohibited cattle material, but FDA had never specifically defined gelatin in past IFRs. Jump up ^ Scientific Steering Committee, European Union ( 6 -- 7 March 2003 ). `` Updated Opinion On The Safety With Regard To TSE Risks Of Gelatine Derived From Ruminant Bones or Hides '' ( PDF ). Archived from the original ( PDF ) on 26 October 2012. Jump up ^ Gelatine Manufacturers of Europe ( GME ) ( June 2003 ). `` The Removal and Inactivation of Potential TSE Infectivity by the Different Gelatin Manufacturing Processes '' ( PDF ). Archived ( PDF ) from the original on 14 January 2012. Jump up ^ Scientific Panel on Biological Hazards of the European Food Safety Authority ( EFSA ) ( 2006 ). `` Quantitative assessment of the human BSE risk posed by gelatine with respect to residual BSE risk ''. EFSA Journal. 312 : 1 -- 29. Jump up ^ European Food Safety Authority, Panel on Dietetic Products, Nutrition and Allergies ( 2011 ). `` Scientific Opinion on the substantiation of a health claim related to collagen hydrolysate and maintenance of joints pursuant to Article 13 ( 5 ) of Regulation ( EC ) No 1924 / 20061 ''. EFSA Journal. 9 ( 7 ) : 2291. doi : 10.2903 / j. efsa. 2011.2291. CS1 maint : Multiple names : authors list ( link ) Jump up ^ Van Vijven, JP ; Luijsterburg, PA ; Verhagen, AP ; van Osch, GJ ; Kloppenburg, M ; Bierma - Zeinstra, SM ( August 2012 ). `` Symptomatic and chondroprotective treatment with collagen derivatives in osteoarthritis : a systematic review ''. Osteoarthritis and cartilage / OARS, Osteoarthritis Research Society. 20 ( 8 ) : 809 -- 21. doi : 10.1016 / j. joca. 2012.04. 008. PMID 22521757. External links Media related to Gelatin at Wikimedia Commons GND : 4156396 - 7 NDL : 00574617 Retrieved from `` https://en.wikipedia.org/w/index.php?title=Gelatin&oldid=853852834 '' Categories : Gelatin Animal products Conservation and restoration materials Dietary supplements Edible thickening agents Excipients Gels Skin care Structural proteins Hidden categories : All articles with dead external links Articles with dead external links from May 2018 CS1 maint : Multiple names : authors list Articles to be merged from July 2018 All articles to be merged Use dmy dates from April 2016 Articles containing Latin - language text All articles with failed verification Articles with failed verification from November 2017 All articles with unsourced statements Articles with unsourced statements from July 2014 Articles with unsourced statements from December 2017 Articles with unsourced statements from January 2018 Articles needing additional references from September 2016 All articles needing additional references Articles with unsourced statements from May 2017 Wikipedia articles with GND identifiers Wikipedia articles with NDL identifiers Talk Contents About Wikipedia Asturianu Azərbaycanca Беларуская Български Bosanski Català Чӑвашла Čeština Cymraeg Dansk Deutsch Español Esperanto Euskara فارسی Français Gaeilge Galego 한국어 हिन्दी Hrvatski Ido Bahasa Indonesia Italiano עברית Қазақша Кыргызча Latina Latviešu Lietuvių Magyar Македонски Bahasa Melayu မြန်မာဘာသာ Nederlands 日本 語 Norsk Norsk nynorsk Occitan پښتو Polski Português Română Русский Scots Simple English Slovenčina Slovenščina Српски / srpski Suomi Svenska ไทย Türkçe Українська Tiếng Việt 粵語 中文 49 more Edit links This page was last edited on 7 August 2018, at 10 : 48 ( UTC ). 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Question: what part of the pig is used to make gelatin
Answer: skin