The first form it can be made into is granulated. If you want a deep dive into the different grades and conversion between them see our article “the confusion over conversion” here.įrom here the gelatin can be made into two forms. The level of filtration and refinement that the gelatin goes through will decide the bloom and grade of the gelatin. There are a number of filtration processes that the gelatin will go through to remove all the impurities. Fats and solids will need to be filtered out. Once the gelatin has been extracted from the animal product there will be a number of impurities within it.
The melted gelatin solution will be between 4.6 – 5.9. You can test this for fun by measuring the ph of a water before and after melting gelatin into it. The most common type of gelatin you will find for kitchen use will be Gelatin type A. There are few differences between the two of these but the main one that sticks out is type A produces a more viscous product. Now before we dive too deep into what these mean, I will say this isn’t a grading system for gelatin. In an acidic liquid you will remove Gelatin Type A and in a basic solution you will extract Gelatin Type B. If you alter the pH of the liquid you can extract the gelatin better. Now here is where things get interesting. These parts are placed in water and heated. It is not unlike how we make a stock for soups. The way gelatin is extracted is actually very simple. The skin, bones, tendon, cartilage and joints all have large amounts of collagen. We know gelatin is made from the collagen rich parts of pigs, cows, and fish. There is granulated and leaf gelatin what’s the difference? Also how are there different blooms of gelatin? So…. While I know what gelatin is made from I asked myself, “do I really know how it’s made”. A number of questions came my way in regards to gelatin and it got me thinking. I have also come to terms with the fact that I will never be able to learn everything about food. Don’t get me wrong, I pride myself on knowing alot about food but I am light years away from knowing everything. Every five years or so, I like to look back and cringe at myself for saying, doing, and thinking certain things. I have an insatiable appetite for culinary information. I, much like the rest of you am starved for knowledge.
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