Gelatin (or gelatine) is a protein made from the partial hydrolysis of collagen, which is generally derived from the skins and bones of porcine (pork), bovine (beef or cattle), and fish.  You may have cooked the bone broth at home, and noticed the surface of the broth looks like a clear jelly texture after the boiled bone soup cools down. This phenomenon is caused by gelatin, which is produced during the cooking process. Gelatin is often used as a gelling agent, stabilizer, emulsifier, thickener, and clarifier in food and capsules. Let’s see more details. Sources Production Composition Types Differences with … Continue reading All about Gelatin: Sources, Types, Made of, Production, Uses and More