Gelatin for Pet Food

What is Gelatin?
Gelatin is a protein and in aqueous solutions isa hydrophilic colloid. Gelatin derived from an acid-treated precursor is knownas Type A, and gelatin derived from an alkali-treated precursor is known asType B.

What is Gelatin made from? 
Gelatin is obtained by the partial hydrolysis ofcollagen derived from the skin, white connective tissue and bones of animals.The top four commercial sources of gelatin are Cowhide Splits, Bones (ossein)Pork Skin, and Fish Skin. Gelatin does not occur freely in nature, and cannotbe recovered from horns, hoofs and other non-collagen containing parts ofvertebrate animals. There are no plant sources of gelatin, and there is nochemical relationship between gelatin and other materials referred to asvegetable gelatin, such as seaweed extracts.

How is it made? 
An explanation of the production of gelatins willhelp in understanding the properties and the characteristics which exist amongseveral types and grades. (Please click here for a Product Flow Chart) Gelatinis derived from collagen, an insoluble fibrous protein that occurs in vertebratesand is the principal constituent of connective tissues and bones. Collagen isdistinctive in that it contains an unusually high level of the cyclic aminoacids; proline and hydroxyproline. Collagen consists of three helicalpolypeptide chains wound around each other and connected by intermolecularcross links. Gelatin is recovered from collagen by hydrolysis. There areseveral varieties of gelatin, the composition of which depends on the source ofcollagen 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 classified according to itsability to meet various standards. Gelatin that meets certain standards may becategorized as Food grade, U.S.P National Formulary U.S.P./N.F. and Technical,etc.

What is “Bloom”? 
The measurement of force, in grams, required todepress a standard plunger 4mm into the surface of a 6.67% gelatin sample at10ºC (50ºF) The firmer the set of gelatin, the higher the bloom strength.

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

The difference between Gelatin & HydrolyzedGelatin? 
Hydrolyzed Gelatin does not gel. (Hydrolyzedgelatin 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.