The acid process (A-type gelatin)
The breeding methods used today mean that pigs are approximately five to seven months old when they are slaughtered. As a consequence, the collagen of their skin is relatively weakly cross-linked. All that is then required to ensure the warm-water solubility of the collagen is to soak the hand-sized pieces for up to 24 h, for example in 2-4% dilute sulfuric or hydrochloric acid at room temperature.
At the same time, because of the mechanical agitation involved, this process separates off most of the fat, which floats to the surface and is hence easy to remove. The fat content of pigskin, carefully separated from the bacon fat, is 30% or so: in comparison, the protein content is only about 20%.
The actual processes consists of a several steps including chopping/crushing the raw materials, alkali/acid treatment, washing, neutralization, hydrolysis , extractions, filtering, evaporation, sterilization, chilling, drying, crushing, testing, blending to desired performance.
The Raw Material Pigskin
Pigskin, first used for the manufacture of gelatin in the 1930s, is today's most important raw material for gelatin worldwide. The pigskin is first separated from the layer of fat during meat processing, and then, if it is not required for processing into sausages or luncheon meat, is transported to the gelatin factory. The cooling process prevents microbial degradation and oxidation of any fat remaining in the skin during transport.
APPLICATION GELLY STRENGTH(BLOOM) VISCOSITY PARTICLE SIZE
FOOD ADDITIVES 160-210 LOW GUM, JELLY, YOGURT
FOOD ADDITIVES 220-280 MEDIUM-HIGH PIE, MASHMALLOW, CANDY, JELLY, JELLY BEAN
PHARMACEUTICAL 200-250 MEDIUM SOFT CAPSULE
PHARMACEUTICAL 300 M MEDIUM-HIGH SOFT CAPSULE