bovine gelatin

Types of Bovine Gelatin

Bovine gelatin comes in various types. They differ in function, manufacturing, and application.

• Pharmaceutical Gelatin

  This gelatin is mainly used in pharmaceuticals. It is ideal for making capsules and coatings for drugs. The gelatin used in the capsules are usually type B gelatin. This is because it is made from acid-treated collagen. It has a low viscosity that is ideal for forming soft gelatin capsules. Gelatin is also used in the production of hypodermic collagen aseptic gelatin. This form of gelatin is used for surgical gloves. Collagenase (gelatin-digesting bacteria) is added to these gloves for aseptic purposes.

• Food Grade Gelatin

  Food gelatin is mainly obtained as type A and B gelatin. Type A gelatin is obtained by alkaline extraction while type B gelatin is acid-extracted. Food-grade gelatin is used in making gummies and gelatin desserts like jello. Both are obtained from collagen in animal skin and bones. Bloom strength is a critical property of food gelatin. It indicates the strength or firmness of the gelatin gel. Note that the bloom strength varies based on the application. For instance, bloom strength for gummy bear gelatin ranges between 70-80. While that of gelatin desserts ranges from 80-120.

• Technical Gelatin

  Technical gelatin is mainly used in non-food applications. They include photographic films, glue, and even inks. They also have varying bloom strengths and are available in different types (A and B). For instance, technical gelatin used for film production requires a high bloom strength of around 100 or even more. Gelatin used for inks, on the other hand, is often modified or hydrolyzed. This is to reduce its bloom strength which in turn enhances its flow properties.

• Gelatin Peptides

  Gelatin peptides are also known as hydrolyzed gelatin or collagen peptides. They are produced by breaking down standard gelatin through controlled enzymatic or acid hydrolysis. This results in a product with lower molecular weight and higher peptide solubility. Gelatin peptides are primarily used in dietary supplements due to their high bioavailability.

• Pharma Gelatin

  Pharma gelatin is commonly used in the pharmaceutical industry to make hard and soft capsules. Gelatin is also used in making hypodermic syringes. Bloom strength in pharma gelatin is not typically specified. That is because it is often used for making capsules, not gels. However, some pharma gelatins may be used in medical formulations where gel formation is required.

Features of Bovine Gelatin

Bovine gelatin is highly versatile and can be used in a wide range of applications. They include foods, cosmetics, and even pharmaceuticals. Some of its key features include:

• Biocompatibility and Safety

  Gelatin is biocompatible and non-toxic. This makes it safe for human consumption and multiple medical applications. The most common source of gelatin is usually bovine. Bovine gelatin is sourced from cattle skin, bone, and cartilage.

• Edibility and Nutritional Value

  Gelatin is widely used in food products due to its edibility and gelling properties. Bovine gelatin is rich in amino acids, particularly glycine and proline. These support joint and skin health.

• Reversible Gelation

  Bovine gelatins can dissolve in hot water (around 60°C to 100°C). It then forms a gel upon cooling (usually at room temperature). This reversible gelation property allows gelatin to be repeatedly melted and set. This makes it very ideal for multiple food preparations.

• Bloom Strength

  Bloom strength refers to the degree to which gelatin can gel and return to its original shape upon removal from a mold. High bloom strength gelatin (above 100) is used in applications that require firm gels. They include aspics, marshmallows, and jelly. Low bloom strength gelatin, on the other hand, is used in desserts. They include mousse and marshmallow fluff.

• Foaming and Stabilizing

  Gelatin has the ability to stabilize foams and emulsions. This makes it suitable for products like whipped cream, mousses, and soufflés. It achieves this by denaturing and allowing the protein chains to form a network. This traps the air bubbles and stabilizes the foam.

• Clarification

  Bovine gelatin can clarify beverages like wine and fruit juices. This is done by forming flocs that trap suspended particles. The particles are then sedimented out. The gelatin molecules carry the opposite charge to the suspended particles in the beverage. This results in electrostatic neutralization.

• Film Formation

  Gelatin can form transparent and flexible films. This makes it useful for coatings, capsules, and even in non-food applications like wound dressings. Gelatin films are biodegradable and an eco-friendly alternative to some synthetic polymers.

Uses of Bovine Gelatin

Bovine gelatin is very useful in an array of applications ranging from food to medicine to cosmetics. Some of its uses include:

• Food Industry

  In the food industry, gelatin is used to manufacture gummies, jello, marshmallows, mousse, and more. For instance, gelatin is used to prepare gelatin desserts like jello. When gelatin is mixed with hot water and allowed to cool, it sets into a gel. This gel has a specific firmness that depends on the type of gelatin and the concentration used. Gelatin is also used in making gummy candies like gummy bears. In this application, gelatin is mixed with sugar, flavors, and acids. The mixture is then heated and allowed to cool into a gelatinous solid.

• Pharmaceuticals

  In pharmaceuticals, gelatin is used to manufacture capsules for drugs and supplements. Note that capsules made with gelatin are typically not suitable for vegans and vegetarians. There are starch-based alternatives available, though. Gelatin is also used to create hemostatic sponges and coatings. These are used in various surgical and wound care applications.

• Cosmetics and Personal Care

  Gelatin is used in the cosmetics and personal care industry to manufacture products like face masks, creams, and lotions. One of the most notable applications of gelatin in cosmetics is in the preparation of facial masks. Gelatin, when combined with other ingredients, such as activated charcoal or clay, forms a peel-off mask. This mask adheres to the skin, and upon drying, it pulls out impurities, dead skin cells, and excess oil. Gelatin is also added to lotions and creams to enhance skin hydration and improve product texture. When applied, gelatin forms a thin film on the skin. This film locks in moisture and gives the skin a smooth, supple appearance.

• Photography and Art

  In photography, gelatin is used in the production of gelatin silver prints. These are traditional photographs that consist of images formed by metallic silver particles embedded in a gelatin matrix. Gelatin is used in this application because it provides the perfect light-sensitive emulsion that holds the silver particles to form an image. Gelatin is also used in glue manufacturing. Note that technical gelatins are preferred in this application. This is because they are low-grade gelatins and have varying bloom strengths.

• Industrial and Technical Applications

  Gelatin is used in a variety of industrial applications aside from glue and photography. For instance, it is used in the manufacture of inks, aerosols, and even coatings. In inks, gelatin acts as a binding agent that holds together the pigments and other additives. This gives them a homogeneous mixture. In coatings and aerosols, gelatin acts as a stabilizing and emulsifying agent. Helping to create smooth and even applications.

How to Choose Bovine Gelatin

When purchasing bovine gelatin in bulk, there are several key factors one must consider. Here are some of them:

• Type

  Bovine gelatin usually comes in two types. Type A gelatin is obtained through alkaline extraction. It is primarily used in food applications. Type B, on the other hand, is acid-extracted gelatin. It is favored for pharmaceuticals and photography applications. The extraction process used affects the gelatin’s isoelectric point (IEP) and consequently its gelling properties.

• Origin and Quality

  Bovine gelatin is typically sourced from skin, bone, or cartilage from beef cattle. This makes it a good option for people who consume beef. Before placing an order, buyers should ensure that the supplier’s slaughterhouses comply with local regulations and quality standards. Effective traceability of the gelatin’s origin is critical in ensuring both safety and compliance. This also guarantees adherence to ethical sourcing practices.

• Purity and Certifications

  Buyers should look for information on the purity and potential contaminants of the gelatin. These contaminants include residual proteins, fats, or mineral impurities that compromise the gelatin’s quality. Additionally, gelatin users may have specific requirements regarding certifications. For instance, pharmaceutical-grade gelatin requires certifications such as Good Manufacturing Practices (GMP) and ISO. Meanwhile, food-grade gelatin adheres to food safety standards like Hazard Analysis and Critical Control Points (HACCP).

• Bloom Strength and Viscosity

  Bloom strength is the key determinant of gelatin firmness. It is usually measured in grams. As a rule of thumb, gelatin used in jellies and gummy bears typically requires high bloom strength (80-200). On the other hand, gelatin used for marshmallows and mousse needs low bloom strength (40-70). Viscosity, on the other hand, influences the gelatin’s ability to hydrate and dissolve in liquids. High viscosity gelatin often has a more substantial gelling effect and vice versa.

• Form

  Bovine gelatin is usually available in several forms each varying in ease of use. They include powder, granules, and sheets. Powdered gelatin for instance is highly versatile. It is used in a variety of applications ranging from desserts to pharmaceuticals. Granules, on the other hand, have a coarser texture that requires longer dissolution times. Lastly, sheets are preferred by professionals in cooking and pâtisserie for precise control over gel strength.

• Hydration and Dissolution

  Different bovine gelatin forms have varying hydration and dissolution requirements. For instance, powdered gelatin needs to be bloomed by sprinkling it over cold water and letting it sit. Granules, on the other hand, may require stirring into warm liquids for proper dissolution. Buyers willing to purchase gelatin in bulk should take this into consideration to avoid incurring additional hydration costs.

Q & A

Does bovine gelatin contain collagen?

Gelatin is a byproduct derived from collagen. It is extracted from the skin and bones of cattle. While both are derived from the same source, gelatin is processed into a gelling substance while collagen often exists in the form of peptides or powders. It is used primarily as a protein supplement.

What is the difference between gelatin and ang gelatin powder?

The key difference between gelatin and gelatine powder is the degree of processing. Gelatin is derived from collagen through lengthy extraction processes that involve heating and soaking. Jelly, on the other hand, is made by boiling water and adding gelatin sheets or powder. It is then leaving it to cool and set into a firm, wobbly texture that is characteristic of jelly.

What is the difference between gelatin and hide glue?

Gelatin is a gelling agent used primarily in culinary and pharmaceutical applications. Meanwhile, hide glue is a type of adhesive used mostly in woodworking, furniture making, and musical instrument construction. They are extracted from the same sources (animal hides and bones). Gelatin is usually more processed and purified than hide glue. It often comes in powdered or granulated forms and is widely available for culinary and medical use. Hide glue on the other hand typically comes in granules or in liquid form.

Can Gelatin be used as a blood plasma expander?

Yes. Gelatin is used as a plasma expander in medical applications. High molecular weight gelatin solutions are particularly effective at increasing blood volume temporarily. They are used in situations such as surgery, trauma, or severe blood loss when quick volume replacement is needed while waiting for blood transfusions to take effect.