What makes gelatin?

Gelatin is a widely used ingredient in many food items. Whether it’s desserts, gummies or even marshmallows, gelatin seems to find its way into one delicacy after another. But have you ever wondered what actually goes into making this jelly-like substance? Well, don’t worry because we’ve got you covered- here’s everything you need to know about what makes gelatin:

The Basics

To start things off, let’s understand that gelatin isn’t just some fancy scientific term for pudding (as much as we all wish it were). In simple terms, gelatin is a protein derived from hydrolyzing collagen which comes from animal body parts like bones and skin.

Hydrolysis

Wait hold up! Did I just say hydrolytically extracted collagen?! Okay okay, before you get lost in the technical mumbo-jumbo of chemical reactions don’t forget why we’re here: to convert chicken feet to Jell-O®, duh!

But seriously though- Let me break down what I meant about hydrolyzing collagen. Basically an enzyme in your stomach called pepsin helps break down complex proteins (like those found in animals) into simpler components known as amino acids through a process called ‘hydrolysis’. These free di-peptides and tri-peptides chains are then absorbed by our intestine and converted back into specific proteins needed by our body.

So when ‘food science geniuses’ couldn’t digest cows hooves fast enough back in 1899 they turned them burned the stuff with acid instead… yeah give em credit – not every brilliant idea has good beginnings!

This acidic conversion of cattle stock typically yields Type A Gelatine (or more technically classified as ‘acid processed’) while extract broth from pig hide produces Type B.

The beef bits are boiled under low pressure using something similar to a steel smoker… Sounds like an everyday household chore, right? After the mass has been strained we’re left with water and some gelatin buzzwords like ‘osseocolla’ (think of “shiny white goo”- which is just a fancy word for collagen).

Who Knew Rigor Mortis Was So Useful?

If you thought that was crazy wait till you hear what comes next! Believe it or not, rigour mortis does actually come in handy sometimes- especially when making gelatin.

Salting Out

Here’s a fun fact: Muscle tissue can be mechanically broken down to release more protein by various means but an action called “salting out” can make the gelling agent easier to extract. Cooling the solution will cause molecules of salt crystals to displace bound liquid from their surface- basically achieving separation without having two components mix back together afterward.

Wondering how this relates to rigor mortis? Well during these first few hours after death all muscles continue contracting because they require energy/electrolyte storage & balancing. Once ATP(adenosine triphosphate) production halts there’s no process for pH stabilization anymore so enzymes rapidly decompose stored reserves on-hand producing waste products including amino acids in order from smallest chains first due.

Freezing speeds up decomposition and helps preserve product quality since bacteria present during decomposition need time/moisture/heat= non-frozen environment.

Sounds gross huh – almost as good as bat guano!

This special ability allows us humans with our magical ingenuity (or desperation) create food items such as jell-o despite one wondering at certain points why anyone would want too.

The Production Process

Now let’s take a closer look at how gelatin production works:

Grinding

Once animal parts are procured and cleaned, they undergo several processes starting with grinding; tough tissues being hammered into smaller pieces manually or mechanically to enable exposure of new surface areas. The essential proteins we’re looking for are stuck in collagen bundles that need hydration and sodium ions employed in order for them bind together under heating.

Acid Dissolution

The next step is dissolving the grinded residues using acidic water resulting from distillation – this will ensure all dissolved particles with the exception of gelatin molecules become denatured separating after centrifuging.

As fans, I know you’ll appreciate an analogy so here’s one: Dropped a piece of gum into your hair? Grab nail polish remover- Pour some solvent on it, swirl it around until every inch covered then insert drum roll please All
the soluble residue (hair grease) has been effectively taken away!

Ouch bet they wish they had used a base instead!

After pH level checks are completed and necessary adjustments made along fat/oil removals using Hot-water washing technique; sodium chlorite bleach agents might be added as required to clean organic impurities like enzymes/microorganisms out thereby preventing future corrosion…

Do you ever start reading off old chemistry lab procedures just because someone said how Jell-O®’s made?

What our marketable form looks close enough but isn’t quite finished yet.. Ready for last few stops down manufacturing lane?

Concentration

At this stage sugar/glycol flavorings/colors sometimes get added before starting evaporation processes which can remove any remaining water content. Yeap its time boil excess free water away at higher temperatures than previously thus killing anything pathogens without degrading protein chains… Remember careful steps were taken in earlier production phase(s) regarding preserving amino acids/proteins primary structure though now heat needs cranked up more efficiently.

We’re almost there and if your thinking what could possibly come after concentrating an aqueous solution followed by drying cooked mass into powder form well dear reader couldn’t have guessed: pulverization! Think about it all that fuss over grinding into smaller pieces earlier? They were just preparing it for this last product viscosity enhancing step.

Packing & Labeling!

Congratulations the process is complete! Now whether intended or not, you’ve got yourself some gelatin. It’s finally packaged up and labeled- ready to be shipped off to companies that make products like fruit snacks, jellies, turnovers or marshmallows (or anyone really who has a desire for Jell-O®).

Conclusion

In conclusion, gelatin may seem like a simple ingredient in our everyday lives but as you now know many complicated processes have been involved in its production throughout history. From utilizing acid during decomposition of animal parts to adding bleach agents and pulverizing powder; each step is crucial in ensuring we can indulge ourselves to our heart’s content with gummy worms.. I mean it goes into so much more than just candies – even coatings on hypoallergenic medication capsules take advantage from special textures produced by GELATIN derived film coatings!

So go ahead try making your own experimental treats using these sometimes sparingly mentioned steps along modification techniques tailored specifically toward formulating different desired characteristics… Maybe next time grandma brings down her prized peanut brittle recipe upon us visitors shall blow their minds with creations such as passionfruit slime 😀 Happy cooking folks!

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