Mass production of gelatin started in the 1840s, a very ancient time. So, how do people nowadays manufacture gelatin? In this essay, I will give a rough introduction to gelatin production and classification.
Manufacturing Methods
- Alkali-Processed Gelatin
Animal bones and skins are thoroughly soaked in lime emulsion, neutralized with hydrochloric acid, washed with water, and boiled at 60-70°C. The gelatin is then preserved, bleached, frozen, flaked, and dried. The finished product is called “Type B gelatin” or “alkaline-processed gelatin.”
- Acid-Processed Gelatin
The raw materials are acidified in cold sulfuric acid at a pH of 1-3 for 2-8 hours, rinsed, soaked in water for 24 hours, boiled at 50-70°C for 4-8 hours, then frozen, extruded, and dried. The finished product is called “Type A gelatin” or “acid-processed gelatin.”
- Enzymatic-Processed Gelatin
The raw skins are enzymatically hydrolyzed with protease, then treated with lime for 24 hours. The gelatin is then neutralized, boiled, concentrated, frozen, and dried.
Production Process
Edible gelatin uses raw materials that differ from industrial gelatin. Fresh, strictly quarantined, and chemically untreated bones or hides of pigs, cattle, and other animals are processed and dried, and pulverized using a fully enclosed production line.
Process Flow
Strictly screened fresh bones and hides undergo dozens of steps, including repeated washing and soaking, degreasing and neutralization, steaming and liquefaction, ion exchange, sterilization and filtration, and concentration and drying, using a complete set of stainless steel production lines. From gel formation to crystallization, from epidemic prevention to residue control, from trace element content to microbial index control, advanced domestic production and testing equipment is used, and HACCP management methods are adopted.
Gelatin Classification
- Gelatin is divided into acid hydrolysis (Type A) and alkaline hydrolysis (Type B) based on production method.
- Gelatin is divided into bone gelatin, hide gelatin, and kosher gelatin based on raw material.
- Gelatin is divided into medicinal gelatin, edible gelatin, and industrial gelatin (including photographic gelatin) based on its intended use.