Hooves are Not the Only Raw Material; Gelatin Has a Wider Range of Sources
The common perception that “gelatin is made from hooves” is inaccurate. Gelatin is essentially a product of partially hydrolyzed animal collagen. Its raw material sources encompass connective tissues such as bones, skin, fascia, and tendons, not just hooves. For example, cowhide, cow bones, and pig skin are traditionally the primary raw materials used in gelatin production. In recent years, due to food safety concerns, fish skin, fish scales, and chicken skin have become increasingly popular as alternative sources.
While hooves (such as pig hooves) contain collagen, their use in industrial production is limited. Due to their complex structure and relatively low collagen content, hoof tissue needs to be extracted by mixing with other parts (such as bones and skin) to improve efficiency. For example, pig hooves can be converted into gelatin during cooking, but industrial gelatin production relies more on raw materials with high collagen content to ensure consistent product quality.
From Animal Tissue to Gelatin: A Look Inside the Production Process
The production of gelatin involves more than ten processes, including sorting, washing, soaking, degreasing, neutralization, hydrolysis, filtration, concentration, gelation, drying, and pulverization. Taking cowhide as an example:
1. Raw Material Pretreatment: Animal hides and bones are cleaned and disinfected to remove impurities and fat.
2. Hydrolysis Reaction: Collagen is degraded using acid (Type A), alkali (Type B), or enzymatic methods to generate a mixture of polypeptides with a wide molecular weight distribution.
3. Purification and Concentration: Insoluble matter is removed by filtration, and the solution is concentrated to a certain concentration.
4. Shaping and Drying: The solution is poured into molds and cooled to form a gel. After drying and pulverization, gelatin powder or flakes are obtained.
In this process, hooves may participate in hydrolysis as an auxiliary raw material, but they are not the core source. For example, fish skin gelatin is widely used in the food and pharmaceutical industries due to its low allergenicity and high transparency, while hoof gelatin is less commonly used in high-end products due to the difficulty in controlling impurities.
Gelatin Classification and Applications: A Versatile Agent from Food to Industry
Based on its uses, gelatin can be divided into four main categories: edible, pharmaceutical, industrial, and photographic.
1. Edible Gelatin: Accounting for over 60% of global production, it is mainly used for thickening, stabilizing, and gelling confectionery (such as gummies), frozen foods (such as ice cream), and meat products (such as sausages). It can absorb 5-10 times its own weight in water, forming an elastic gel and enhancing the texture of food.
2. Pharmaceutical Gelatin: Used for capsule shells and pill coatings to ensure stable drug release in the digestive system. Pharmaceutical gelatin must meet strict quality standards, such as heavy metal content and microbiological indicators.
3. Industrial Gelatin: Used for bonding in furniture, adhesive tape, sandpaper, etc., but caution is needed as some products are made from recycled leather and may contain heavy metals, posing health risks with long-term exposure.
4. Photographic Gelatin: Made from fresh bovine bones, it is used in the production of photosensitive materials such as film and X-ray film, requiring extremely high purity.
Safety and Alternatives: Choices for Vegetarians
While gelatin is a natural polymer, its animal origin may trigger religious or dietary restrictions (such as Judaism or vegetarianism). To address this, the market has developed plant-based alternatives such as guar gum and carrageenan for thickening and stabilizing food products. For example, carrageenan, extracted from seaweed, can replace gelatin in ice cream and yogurt to achieve a similar texture.
Conclusion: The Diversity of Gelatin’s Raw Materials and its Industrial Nature
Gelatin is not solely made from hooves; it is obtained through the hydrolysis of collagen from animal bones, skin, fascia, and other connective tissues. Its production process is complex, requiring multiple steps to ensure purity and safety. From food to pharmaceuticals, gelatin has become an important raw material due to its gelling and stabilizing properties, while the emergence of plant-based alternatives has further expanded its application boundaries. Understanding the raw material sources and production logic of gelatin helps in the scientific selection of products, balancing functional needs with health and safety.