Gelatin-Regular/Unflavored - 1 lb - Powder

personal care: Gelatin-Regular/Unflavored - 1 lb - Powder

health & personal care:

Gelatin-Regular/Un...

	Gelatin-Regular/Unflavored - 1 lb - Powder Great Lakes Great Lakes average customer review:based on 1 review view larger image
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Gelatin is obtained from selected pieces of calf and cattle skins, de-mineralized cattle bones (ossein) and porkskin. Contrary to popular belief, hoofs, horns, hair, feathers or any keratin material is not a source of gelatin. There are two types of gelatin - Type A, derived from acid processed materials, primarily porkskin; and Type B, derived from alkaline or lime processed materials, primarily cattle or calf hides and ossein. Type A Gelatin is produced from fresh or frozen porkskin by washing with water and soaking in dilute acid. Acidified skins are washed free of acid and soluble proteins. Treated porkskins are placed in extraction kettles and hydrolyzed with successive portions of hot water. The dilute solution is filtered and evaporated. Concentrated solutions are chilled to a gel which is then carefully dried with filtered and conditioned air in drying tunnels or in continuous dryers to a solid containing approximately ten percent moisture. The dried gelatin is then ground and tested for grade and quality. Calf skin or hide trimmings, sources of type B gelatins, are first washed and then treated with lime for one to three months. Limed skins are washed and neutralized with dilute acid. After this conditioning, the skin stock is transferred to kettles and heated with successive portions of hot water. A partial hydrolysis of the collagen occurs, resulting in extracts which are dilute solutions of gelatin. From this point on, the extracts of Type B gelatin are processed in a manner similar to Type A described above. Ossein gelatin is derived from degreased, hard bones which are washed and then leached with repeated portions of dilute hydrochloric acid. The acid reacts with the mineral contents of the bone, which are removed

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Great for baking

I just ran out of my last container after 5 years, I use it solely for baking, and it works wonderfully. Much more economical than buying little packets of gelatin, and it never goes bad.

unflavored