Get the facts!
What is Gelatin?
Gelatin is a virtually colorless and tasteless water-soluble protein prepared from collagen and used in food preparation as the basis of jellies.
How is it made?
The production of the gelatin starts with refinement of collagen-bearing tissues of ANY ANIMAL that has raised and slaughtered for food purposes. These materials are carefully soaked in alkalies and/or acids and washed in clean water to remove almost all non-collagen constituents, including meat. During this soaking period the collagen is converted to gelatin. The treated materials are then cooked gently in pure water to extract the gelatin, which is further refined by filtration. Gelatin is not manufactured from horns or hooves or meat of animals, for these do not contain the necessary collagen.
What does Gelatin do and how does it work?
When dissolved in liquid, the long chains of amino acids form a tangled network reminiscent of a big plate of spaghetti, with water molecules stuck to the spaghetti in layers. The huge surface area of all the strands means they can hold a lot of water, and because the strands are so tangled, you can pick it all up as a lump.
- Some people think it helps for arthritis and other joint conditions.
- Household gelatin comes in the form of sheets, granules, or powder.