Gelatin is defined as a "product obtained from partial hydrolysis of collagen derived from natural sources such as skin, connective tissue, and bones of animals." It is an easily digestible protein that contains all the essential amino acids except tryptophan. Gelatin is NOT a chemical or chemically modified substance.

The raw materials used in the production of gelatin are from healthy animals and include cattle bone, cattle hides and fresh, frozen pigskins. In the North American market, these raw materials are basically sourced from government-inspected meat processing facilities.

Gelatin is typically produced in a powdered or granulated form. Slightly yellow to light tan in color, it is a rather tasteless and odorless substance.

Gelatin has traditionally been used in three major areas: food, pharmaceutical, and photographic industries.

Gelatin use in the food industry is probably best recognized in gelatin desserts and confectionery applications such as marshmallows and gummi candies. It is also used as a binding and/or glazing agent in meats and aspics.

In the pharmaceutical health industry, gelatin is used to make the shells of hard and soft capsules for medicines, dietary/health supplements, syrups, etc. It is highly digestible and serves as a natural protective coating for medications.

The unique chemical and physical properties of gelatin make it an important component in the photographic industry. Gelatin serves many useful purposes in the preparation of silver halide emulsions in the production of photographic film.

A new, major application for gelatin is in the paintball industry. The classic-style "war games" are played out using projectiles constructed of gelatin.

No. Gelatin is not a complete protein for mammalian nutrition since it lacks essential sulfur-containing amino acids and the essential amino acid tryptophan.

Surprisingly, gelatin is used in a variety of consumer products. Without identifying the application rationale, a short list of products in which gelatin is present include:

• Dairy – ice cream, sour cream, yogurt, cottage cheese, cream pies
• Meat – ham, aspics, canned hams, meat loaves, pates
• Desserts – jellied desserts, puddings, frostings
• Confectionery – gum drops, lozenges, wafers, candy cigarettes, marshmallows, fruit snacks, gummi snacks
• Other – consommé soups, sauces
  
  
  

The manufacturing of Gelatin and product specifications must meet regulations established by the Food and Drug Administration in the U.S. and Health Canada in Canada. All raw materials used by GMIA members come from USDA or CFIA approved and inspected facilities. The Gelatin Manufacturers Institute of America have stringent quality control programs to safeguard the production of gelatin.

No. Horse hooves are made of keratin, the same material as your hair and fingernails. Gelatin cannot be made from keratin.

No. Gelatin is tested and "Graded" according to its strength. The Grade is based on the "Bloom" test and the higher the Bloom number the higher the Grade. Gelatin is usually priced according to the Grade; the higher the Grade the higher the price.

Mr. Bloom invented a device for measuring the rigidity of a gelatin film. A sample of Gelatin is prepared with standard proportions of water and gelatin. The sample is processed according to an exacting test protocol and tempered in a series of temperature controlled water baths. A plunger is pushed into the gelatin sample and the force required to reach a predetermined depth is read in "Blooms"; the more rigid the sample, the higher the Bloom number and the higher the Grade (and price!)

There are a number of other physical tests run on gelatin: pH, moisture, viscosity (how thick the liquid gelatin is at a standard temperature), ash content, and heavy metals (e.g., lead) are a few of the more common ones.

Great care is taken in the gelatin plant to produce a pure, clean product. A number of microbiological tests are run to ensure the wholesomeness of the gelatin. At a minimum, microbiological tests are run on Total Plate Count, Salmonella, E. Coli and Total Coliforms.

Some of the finest gelatins, used in pharmaceutical applications, require between 20 and 25 physical tests and a dozen or more microbiological tests.

If kept in its original container at ambient humidity and a controlled temperature, gelatin can last practically forever. Most manufacturers like to limit the shelf life to just two or three years; this has more to do with degradation of the packaging than the deterioration of the gelatin.

While the Jewish and Islamic requirements are quite different, gelatin does carry the approval of both groups.

There are many Jewish Rabbinical agencies that grant approval. While each agency is not universally recognized by all the other agencies (within each religion) it is up to the individual Rabbi, at the plant using the gelatin in a finished product, to accept or reject the certification.

The same is true of Islamic agencies certifying, or accepting, Halal status.