Description

The raw material for gelatin is the naturally occurring protein collagen which is commercially sourced from cattle bones hides pig skins meat. From its earliest rudimentary culinary uses when boiled up into broth which when cooled produced a nutritious jelly; gelatin is now manufactured on a commercial scale to stringent technical specifications to meet the demands of variety of industries. Like its parent material collagen gelatin is made up of many different amino acids which are the building blocks of all proteins.

Each batch of gelatin is tested to evaluate its various characteristics. Official methods of testing have been developed by the Gelatin Manufacturers Institute. The procedures used are variations of those outlined in Association of Official Agricultural Chemists (AOAC) "Methods of Analysis" and United States Pharmacopoeia.