What are the ingredients in gelatin?

Are you a fan of jiggly, wobbly foods like Jell-O or gummy bears? Well then, my friend, you are likely quite familiar with gelatin. But have you ever stopped to wonder what this magical substance is actually made of? Fear not – I am here to enlighten you with all the deets on gelatin ingredients.

The Basics

Before we dive into specifics, let’s lay down some groundwork. Gelatin is a protein that is derived from collagen – a structural component found in animal connective tissue such as bones and skin. Essentially, when collagen is heated or treated with acid, it breaks down into individual proteins called amino acids. These amino acids can then be reassembled via cooling and drying techniques to form gelatin.

Animal Sources

So if gelatin comes from animal collagen, which animals does it come from? The most commonly used sources for commercial food-grade gelatin are:

• Cows (bovine)
• Pigs (porcine)
• Fish
• Chicken (which produces a less common type called “chicken collagen”)

Note: there are also industrial-grade forms of gelatins made from alternate sources such as hides or hooves.

I would advise against eating these versions unless your taste buds enjoy the flavor of car tires mixed with old gym socks.

Parts & Pieces

Alrighty then, so now we know where our potential bovine-porcine-fish-chicken-gel™ might hail from…but what specific parts of these animals contribute to its production?

Bones & Skin

Most often, beef and pork skins/bones provide the raw materials for traditional food-gradegelatins. These parts contain high quantities of Type 1 collagen (the main type found in human skin), which makes them ideal base material for gelling agents.

Scales & Swim Bladders

Fish gelatin, on the other hand, is typically derived from the skin, scales or swim bladder (the organ that fish use to regulate buoyancy).

Personal anecdote here: When I was little, my dad would go fishing and always bring home a bunch of fish for us to eat. One time he showed me what a fish bladder looked like and it freaked me out so much that I refused to eat any fish for like 2 years.

Feet & Combs

Chicken feet contain high levels of collagen as well – particularly Type 2 collagen which is more abundant in joints and cartilage. Chicken combs (yes, those things on top their heads) are also reportedly a source of chicken-derived gelatins.

As an animal welfare advocate, I feel obligated to stress that you should always do your research into how these animals were treated before signing off on enjoying products made with their parts.

Manufacturing Process

So now we know where our gelatin ingredients might come from…but how exactly does this transformation happen? Well folks, brace yourself for some cheesiness because it’s time for everyone’s favorite food-science term:

HYDROLYSIS!

In non-formulaic language: via boiling super-strong hydrochloric acid or alkaline substances such as sodium carbonate/acids or lime milk = proteins break down/lose chemical wizadry/cooling/drying/presto! Gelatin.

Fun fact: A typical ratio of raw material protein yield-to-actual gelatin production can fall within the range of .4-.5 grams per 1 gram.

Meaning if you add up all the various associated side sources produced throughout processing by weight – bones poking around somewhere in there -, they may weigh just half what will eventually become actual clear jell™ (I don’t actually think “clear jell” is something people refer to gelatin as, but it felt right in this context.)

Wrap-Up

And there you have it folks – a deep dive into the wiggly world of gelatin ingredients! Whether your preferred source is pig skin or fish bladders (or none at all due to dietary choices), I hope this article has sated your curiosity and maybe even granted some insight into food processing.

Disclaimer: “Fun” may be subjective.