Gelatin is a very old product. Our ancestors consumed it in the form of bone broth. To this day gelatin is produced in every kitchen in which meat is cooked along with bones and/or skin. The industrial process of producing gelatin is a lot more complex. Gelatin is obtained either by partial acid hydrolysis (type A), partial alkaline hydrolysis (type B) or enzymatic hydrolysis of collagen from skin or bones. The goal is to render collagen, which is naturally insoluble, into gelatin, which is soluble in warm water. Reaching this objective involves a complex, multi-stage process that is conducted under rigorous physical, chemical and microbiological quality controls.

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