The earliest commercial production of Gelatin appears to have been in Holland around 1685. Followed shortly thereafter in England about 1700. The first commercial production of Gelatin in the USA was in Massachusetts in 1808. Gelatin is an important material finding application in the food, pharmaceutical and photographic industries.
Throughout the entire process, strict attention is paid to Good Manufacturing Practices and HACCP programs to ensure the purity of the Gelatin. The product is tested at various intervals during production and as a finished product to ensure compliance with customer and international standards.
Gelatin is mostly known for its food grade and cooking qualities; however, there are hydrolysed products also made from the same source. The difference is, in processing, they use different enzymes to extract or enhance the different properties of the Collagen.
- The food-grade is 88% protein and 12% moisture (water and residual salts).
- The hydrolysed is 96% protein and 4% moisture (water and residual salts).
- Hydrolysed has less moisture; therefore, it has a smaller molecular weight of 3 KiloDaltons compared to the food-grade at 180 KiloDaltons. ( a measure of mass)
Neither the hydrolysed nor the food-grade contain added preservatives. The food-grade may contain traces of sulphate due to alkaline and acid washing as part of the cleaning process.
The food-grade is Australian derived bovine (vet checked and certified cattle). The hydrolysed is German derived bovine (vet checked and certified cattle).
The Hydrolysed forms have been enzymatically treated to reduce the molecular weight. This allows for quicker absorption making it easier for the body to utilise. This process also changes it from gelling to non-gelling. Of the 20 amino acids present in the human body, Gelatin contains 18. Gelatin contains high percentages of glycine, alanine and proline. These particular amino acids are responsible for the unusual fibrous property of Collagen.