Modern gelatin industry has spent hundreds of years improving gelatin extraction methods to improve yield, reduce waste, and improve quality and safety; Expand functions and applications to improve nutritional value in multiple fields.

This is a great work. There is no doubt that our cave ancestors will be moved by it. They learned to boil animal fur and bones 8000 years ago and made a useful glue for making clothes, furniture and tools. Gelatin was born in the caves of that era.

Many centuries later, the ancient Egyptians realized that some bone derived broth could be eaten after cooling. Therefore, gelatin was born as a food in the Nile Delta 5000 years ago. A kind of food directly related to grandma's recipe for boiling chicken soup gives us comfort on a cold winter night!

Just like the elders at home cook bones into soup, or notice the jelly like substances left in the roast chicken or pork baking plate when they cook comfortably in the kitchen, they will know that gelatin will be released in the jelly or juice water. This is a conventional cooking process.


When you cook meat with bone or skin, you are actually processing this natural collagen into gelatin. The gelatin in the grilled chicken tray you eat at home and the gelatine powder used in food are made of the same raw materials.

In other words, gelatin can be quantitatively hydrolyzed from natural collagen like Rousselot, thanks to refinement, scale and standardization for centuries.

In terms of industrial production scale, each process from collagen to gelatin is independent and perfect (and subject to strict supervision). These steps include pretreatment, hydrolysis, gel extraction, filtration, evaporation, drying, grinding and screening.

Post time: Aug-26-2021