What is Bovine Gelatin?
Bovine gelatin is a gelatinous protein derived from cattle bones and skin. It is colorless, flavorless, and nearly odorless when pure. It is edible and commonly used as a gelling agent, thickening agent, and stabilizer in many foods as well as non-food items like pharmaceutical capsules.
Origin and Production Process
It is obtained through Bovine Gelatin hydrolysis of collagen extracted from cattle bones and skin. Collagen, the main structural protein in animals, makes up approximately 30% of the protein content of bones and skin. To produce bovine gelatin, the bones and skins are first cleaned. They are then treated with acids or bases in a process called pretreatment. This process removes fat and other tissues from the collagen source material. The pretreated bones and skins are then boiled in water in a process called extraction. This causes the collagen fibers to unravel and solubilize into gelatin. The solution containing gelatin is then filtered, concentrated, and dried to produce the final powdered form of bovine gelatin.
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