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cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Research subsection</span> </button> <ul id="toc-Research-sublist" class="vector-toc-list"> <li id="toc-Safety_concerns" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Safety_concerns"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1</span> <span>Safety concerns</span> </div> </a> <ul id="toc-Safety_concerns-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Production" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Production"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Production</span> </div> </a> <button aria-controls="toc-Production-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Production subsection</span> </button> <ul id="toc-Production-sublist" class="vector-toc-list"> <li id="toc-Pretreatments" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Pretreatments"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.1</span> <span>Pretreatments</span> </div> </a> <ul id="toc-Pretreatments-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Hydrolysis" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Hydrolysis"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.2</span> <span>Hydrolysis</span> </div> </a> <ul id="toc-Hydrolysis-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Extraction" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Extraction"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.3</span> <span>Extraction</span> </div> </a> <ul id="toc-Extraction-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Recovery" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Recovery"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.4</span> <span>Recovery</span> </div> </a> <ul id="toc-Recovery-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Uses" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Uses"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Uses</span> </div> </a> <button aria-controls="toc-Uses-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Uses subsection</span> </button> <ul id="toc-Uses-sublist" class="vector-toc-list"> <li id="toc-Early_history_of_food_applications" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Early_history_of_food_applications"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.1</span> <span>Early history of food applications</span> </div> </a> <ul id="toc-Early_history_of_food_applications-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Culinary_uses" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Culinary_uses"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.2</span> <span>Culinary uses</span> </div> </a> <ul id="toc-Culinary_uses-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Cosmetics" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Cosmetics"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.3</span> <span>Cosmetics</span> </div> </a> <ul id="toc-Cosmetics-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Medicine" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Medicine"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.4</span> <span>Medicine</span> </div> </a> <ul id="toc-Medicine-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Other_technical_uses" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Other_technical_uses"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.5</span> <span>Other technical uses</span> </div> </a> <ul id="toc-Other_technical_uses-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Religious_considerations" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Religious_considerations"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Religious considerations</span> </div> </a> <ul id="toc-Religious_considerations-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Gelatin</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 63 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-63" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">63 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D8%AC%D9%8A%D9%84%D8%A7%D8%AA%D9%8A%D9%86" title="جيلاتين – Arabic" lang="ar" hreflang="ar" data-title="جيلاتين" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-ast mw-list-item"><a href="https://ast.wikipedia.org/wiki/Xelatina" title="Xelatina – Asturian" lang="ast" hreflang="ast" data-title="Xelatina" data-language-autonym="Asturianu" data-language-local-name="Asturian" class="interlanguage-link-target"><span>Asturianu</span></a></li><li class="interlanguage-link interwiki-az mw-list-item"><a href="https://az.wikipedia.org/wiki/Jelatin" title="Jelatin – Azerbaijani" lang="az" hreflang="az" data-title="Jelatin" data-language-autonym="Azərbaycanca" data-language-local-name="Azerbaijani" class="interlanguage-link-target"><span>Azərbaycanca</span></a></li><li class="interlanguage-link interwiki-bn mw-list-item"><a href="https://bn.wikipedia.org/wiki/%E0%A6%9C%E0%A7%87%E0%A6%B2%E0%A6%BE%E0%A6%9F%E0%A6%BF%E0%A6%A8" title="জেলাটিন – Bangla" lang="bn" hreflang="bn" data-title="জেলাটিন" data-language-autonym="বাংলা" data-language-local-name="Bangla" class="interlanguage-link-target"><span>বাংলা</span></a></li><li class="interlanguage-link interwiki-be mw-list-item"><a href="https://be.wikipedia.org/wiki/%D0%96%D1%8D%D0%BB%D0%B0%D1%86%D1%96%D0%BD" title="Жэлацін – Belarusian" lang="be" hreflang="be" data-title="Жэлацін" data-language-autonym="Беларуская" data-language-local-name="Belarusian" class="interlanguage-link-target"><span>Беларуская</span></a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%96%D0%B5%D0%BB%D0%B0%D1%82%D0%B8%D0%BD" title="Желатин – Bulgarian" lang="bg" hreflang="bg" data-title="Желатин" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target"><span>Български</span></a></li><li class="interlanguage-link interwiki-bs mw-list-item"><a href="https://bs.wikipedia.org/wiki/%C5%BDelatin" title="Želatin – Bosnian" lang="bs" hreflang="bs" data-title="Želatin" data-language-autonym="Bosanski" data-language-local-name="Bosnian" class="interlanguage-link-target"><span>Bosanski</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Gelatina" title="Gelatina – Catalan" lang="ca" hreflang="ca" data-title="Gelatina" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-cv mw-list-item"><a href="https://cv.wikipedia.org/wiki/%D0%96%D0%B5%D0%BB%D0%B0%D1%82%D0%B8%D0%BD" title="Желатин – Chuvash" lang="cv" hreflang="cv" data-title="Желатин" data-language-autonym="Чӑвашла" data-language-local-name="Chuvash" class="interlanguage-link-target"><span>Чӑвашла</span></a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/%C5%BDelatina" title="Želatina – Czech" lang="cs" hreflang="cs" data-title="Želatina" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-cy mw-list-item"><a href="https://cy.wikipedia.org/wiki/Gelatin" title="Gelatin – Welsh" lang="cy" hreflang="cy" data-title="Gelatin" data-language-autonym="Cymraeg" data-language-local-name="Welsh" class="interlanguage-link-target"><span>Cymraeg</span></a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Gelatine" title="Gelatine – Danish" lang="da" hreflang="da" data-title="Gelatine" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target"><span>Dansk</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Gelatine" title="Gelatine – German" lang="de" hreflang="de" data-title="Gelatine" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%96%CE%B5%CE%BB%CE%B1%CF%84%CE%AF%CE%BD%CE%B7" title="Ζελατίνη – Greek" lang="el" hreflang="el" data-title="Ζελατίνη" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target"><span>Ελληνικά</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Gelatina" title="Gelatina – Spanish" lang="es" hreflang="es" data-title="Gelatina" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Gelateno" title="Gelateno – Esperanto" lang="eo" hreflang="eo" data-title="Gelateno" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target"><span>Esperanto</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Gelatina" title="Gelatina – Basque" lang="eu" hreflang="eu" data-title="Gelatina" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%DA%98%D9%84%D8%A7%D8%AA%DB%8C%D9%86" title="ژلاتین – Persian" lang="fa" hreflang="fa" data-title="ژلاتین" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/G%C3%A9latine" title="Gélatine – French" lang="fr" hreflang="fr" data-title="Gélatine" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ga mw-list-item"><a href="https://ga.wikipedia.org/wiki/Geilit%C3%ADn" title="Geilitín – Irish" lang="ga" hreflang="ga" data-title="Geilitín" data-language-autonym="Gaeilge" data-language-local-name="Irish" class="interlanguage-link-target"><span>Gaeilge</span></a></li><li class="interlanguage-link interwiki-gl mw-list-item"><a href="https://gl.wikipedia.org/wiki/Xelatina" title="Xelatina – Galician" lang="gl" hreflang="gl" data-title="Xelatina" data-language-autonym="Galego" data-language-local-name="Galician" class="interlanguage-link-target"><span>Galego</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EC%A0%A4%EB%9D%BC%ED%8B%B4" title="젤라틴 – Korean" lang="ko" hreflang="ko" data-title="젤라틴" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D4%BA%D5%A5%D5%AC%D5%A1%D5%BF%D5%AB%D5%B6" title="Ժելատին – Armenian" lang="hy" hreflang="hy" data-title="Ժելատին" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-hi mw-list-item"><a href="https://hi.wikipedia.org/wiki/%E0%A4%9C%E0%A4%BF%E0%A4%B2%E0%A5%87%E0%A4%9F%E0%A4%BF%E0%A4%A8" title="जिलेटिन – Hindi" lang="hi" hreflang="hi" data-title="जिलेटिन" data-language-autonym="हिन्दी" data-language-local-name="Hindi" class="interlanguage-link-target"><span>हिन्दी</span></a></li><li class="interlanguage-link interwiki-hr mw-list-item"><a href="https://hr.wikipedia.org/wiki/%C5%BDelatina" title="Želatina – Croatian" lang="hr" hreflang="hr" data-title="Želatina" data-language-autonym="Hrvatski" data-language-local-name="Croatian" class="interlanguage-link-target"><span>Hrvatski</span></a></li><li class="interlanguage-link interwiki-io mw-list-item"><a href="https://io.wikipedia.org/wiki/Gelatino" title="Gelatino – Ido" lang="io" hreflang="io" data-title="Gelatino" data-language-autonym="Ido" data-language-local-name="Ido" class="interlanguage-link-target"><span>Ido</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Gelatin" title="Gelatin – Indonesian" lang="id" hreflang="id" data-title="Gelatin" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Gelatina_animale" title="Gelatina animale – Italian" lang="it" hreflang="it" data-title="Gelatina animale" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%92%27%D7%9C%D7%98%D7%99%D7%9F" title="ג'לטין – Hebrew" lang="he" hreflang="he" data-title="ג'לטין" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Gelatin" title="Gelatin – Javanese" lang="jv" hreflang="jv" data-title="Gelatin" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-kk mw-list-item"><a href="https://kk.wikipedia.org/wiki/%D0%96%D0%B5%D0%BB%D0%B0%D1%82%D0%B8%D0%BD" title="Желатин – Kazakh" lang="kk" hreflang="kk" data-title="Желатин" data-language-autonym="Қазақша" data-language-local-name="Kazakh" class="interlanguage-link-target"><span>Қазақша</span></a></li><li class="interlanguage-link interwiki-ky mw-list-item"><a href="https://ky.wikipedia.org/wiki/%D0%96%D0%B5%D0%BB%D0%B0%D1%82%D0%B8%D0%BD%D0%B0" title="Желатина – Kyrgyz" lang="ky" hreflang="ky" data-title="Желатина" data-language-autonym="Кыргызча" data-language-local-name="Kyrgyz" class="interlanguage-link-target"><span>Кыргызча</span></a></li><li class="interlanguage-link interwiki-la mw-list-item"><a href="https://la.wikipedia.org/wiki/Gelatina" title="Gelatina – Latin" lang="la" hreflang="la" data-title="Gelatina" data-language-autonym="Latina" data-language-local-name="Latin" class="interlanguage-link-target"><span>Latina</span></a></li><li class="interlanguage-link interwiki-lv mw-list-item"><a href="https://lv.wikipedia.org/wiki/%C5%BDelat%C4%ABns" title="Želatīns – Latvian" lang="lv" hreflang="lv" data-title="Želatīns" data-language-autonym="Latviešu" data-language-local-name="Latvian" class="interlanguage-link-target"><span>Latviešu</span></a></li><li class="interlanguage-link interwiki-lt mw-list-item"><a href="https://lt.wikipedia.org/wiki/%C5%BDelatina" title="Želatina – Lithuanian" lang="lt" hreflang="lt" data-title="Želatina" data-language-autonym="Lietuvių" data-language-local-name="Lithuanian" class="interlanguage-link-target"><span>Lietuvių</span></a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/Zselatin" title="Zselatin – Hungarian" lang="hu" hreflang="hu" data-title="Zselatin" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target"><span>Magyar</span></a></li><li class="interlanguage-link interwiki-mk mw-list-item"><a href="https://mk.wikipedia.org/wiki/%D0%96%D0%B5%D0%BB%D0%B0%D1%82%D0%B8%D0%BD" title="Желатин – Macedonian" lang="mk" hreflang="mk" data-title="Желатин" data-language-autonym="Македонски" data-language-local-name="Macedonian" class="interlanguage-link-target"><span>Македонски</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Gelatin" title="Gelatin – Malay" lang="ms" hreflang="ms" data-title="Gelatin" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-my mw-list-item"><a href="https://my.wikipedia.org/wiki/%E1%80%82%E1%80%BB%E1%80%9A%E1%80%BA%E1%80%9C%E1%80%90%E1%80%84%E1%80%BA%E1%80%B8" title="ဂျယ်လတင်း – Burmese" lang="my" hreflang="my" data-title="ဂျယ်လတင်း" data-language-autonym="မြန်မာဘာသာ" data-language-local-name="Burmese" class="interlanguage-link-target"><span>မြန်မာဘာသာ</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Gelatine" title="Gelatine – Dutch" lang="nl" hreflang="nl" data-title="Gelatine" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%82%BC%E3%83%A9%E3%83%81%E3%83%B3" title="ゼラチン – Japanese" lang="ja" hreflang="ja" data-title="ゼラチン" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Gelatin" title="Gelatin – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Gelatin" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/Gelatin" title="Gelatin – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Gelatin" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target"><span>Norsk nynorsk</span></a></li><li class="interlanguage-link interwiki-oc mw-list-item"><a href="https://oc.wikipedia.org/wiki/Gelatina" title="Gelatina – Occitan" lang="oc" hreflang="oc" data-title="Gelatina" data-language-autonym="Occitan" data-language-local-name="Occitan" class="interlanguage-link-target"><span>Occitan</span></a></li><li class="interlanguage-link interwiki-ps mw-list-item"><a href="https://ps.wikipedia.org/wiki/%DA%98%D9%84%D8%A7%D8%AA%DB%8C%D9%86" title="ژلاتین – Pashto" lang="ps" hreflang="ps" data-title="ژلاتین" data-language-autonym="پښتو" data-language-local-name="Pashto" class="interlanguage-link-target"><span>پښتو</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/%C5%BBelatyna" title="Żelatyna – Polish" lang="pl" hreflang="pl" data-title="Żelatyna" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Gelatina" title="Gelatina – Portuguese" lang="pt" hreflang="pt" data-title="Gelatina" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-ro mw-list-item"><a href="https://ro.wikipedia.org/wiki/Gelatin%C4%83" title="Gelatină – Romanian" lang="ro" hreflang="ro" data-title="Gelatină" data-language-autonym="Română" data-language-local-name="Romanian" class="interlanguage-link-target"><span>Română</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%96%D0%B5%D0%BB%D0%B0%D1%82%D0%B8%D0%BD" title="Желатин – Russian" lang="ru" hreflang="ru" data-title="Желатин" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-sco mw-list-item"><a href="https://sco.wikipedia.org/wiki/Gelatin" title="Gelatin – Scots" lang="sco" hreflang="sco" data-title="Gelatin" data-language-autonym="Scots" data-language-local-name="Scots" class="interlanguage-link-target"><span>Scots</span></a></li><li class="interlanguage-link interwiki-sq mw-list-item"><a href="https://sq.wikipedia.org/wiki/Xhelatina" title="Xhelatina – Albanian" lang="sq" hreflang="sq" data-title="Xhelatina" data-language-autonym="Shqip" data-language-local-name="Albanian" class="interlanguage-link-target"><span>Shqip</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Gelatin" title="Gelatin – Simple English" lang="en-simple" hreflang="en-simple" data-title="Gelatin" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-sk mw-list-item"><a href="https://sk.wikipedia.org/wiki/%C5%BDelat%C3%ADna" title="Želatína – Slovak" lang="sk" hreflang="sk" data-title="Želatína" data-language-autonym="Slovenčina" data-language-local-name="Slovak" class="interlanguage-link-target"><span>Slovenčina</span></a></li><li class="interlanguage-link interwiki-sl mw-list-item"><a href="https://sl.wikipedia.org/wiki/%C5%BDelatina" title="Želatina – Slovenian" lang="sl" hreflang="sl" data-title="Želatina" data-language-autonym="Slovenščina" data-language-local-name="Slovenian" class="interlanguage-link-target"><span>Slovenščina</span></a></li><li class="interlanguage-link interwiki-sr mw-list-item"><a href="https://sr.wikipedia.org/wiki/%D0%96%D0%B5%D0%BB%D0%B0%D1%82%D0%B8%D0%BD" title="Желатин – Serbian" lang="sr" hreflang="sr" data-title="Желатин" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target"><span>Српски / srpski</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Liivate" title="Liivate – Finnish" lang="fi" hreflang="fi" data-title="Liivate" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Gelatin" title="Gelatin – Swedish" lang="sv" hreflang="sv" data-title="Gelatin" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Jelatin" title="Jelatin – Turkish" lang="tr" hreflang="tr" data-title="Jelatin" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%96%D0%B5%D0%BB%D0%B0%D1%82%D0%B8%D0%BD" title="Желатин – Ukrainian" lang="uk" hreflang="uk" data-title="Желатин" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/Gelatin" title="Gelatin – Vietnamese" lang="vi" hreflang="vi" data-title="Gelatin" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target"><span>Tiếng Việt</span></a></li><li class="interlanguage-link interwiki-wuu mw-list-item"><a href="https://wuu.wikipedia.org/wiki/%E6%98%8E%E8%83%B6" title="明胶 – Wu" lang="wuu" hreflang="wuu" data-title="明胶" data-language-autonym="吴语" data-language-local-name="Wu" class="interlanguage-link-target"><span>吴语</span></a></li><li class="interlanguage-link interwiki-zh-yue mw-list-item"><a href="https://zh-yue.wikipedia.org/wiki/%E9%AD%9A%E8%86%A0" title="魚膠 – Cantonese" lang="yue" hreflang="yue" data-title="魚膠" data-language-autonym="粵語" data-language-local-name="Cantonese" class="interlanguage-link-target"><span>粵語</span></a></li><li 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class="vector-sticky-pinned-container"> <nav class="vector-page-tools-landmark" aria-label="Page tools"> <div id="vector-page-tools-pinned-container" class="vector-pinned-container"> </div> </nav> <nav class="vector-appearance-landmark" aria-label="Appearance"> <div id="vector-appearance-pinned-container" class="vector-pinned-container"> <div id="vector-appearance" class="vector-appearance vector-pinnable-element"> <div class="vector-pinnable-header vector-appearance-pinnable-header vector-pinnable-header-pinned" data-feature-name="appearance-pinned" data-pinnable-element-id="vector-appearance" data-pinned-container-id="vector-appearance-pinned-container" data-unpinned-container-id="vector-appearance-unpinned-container" > <div class="vector-pinnable-header-label">Appearance</div> <button class="vector-pinnable-header-toggle-button vector-pinnable-header-pin-button" data-event-name="pinnable-header.vector-appearance.pin">move to sidebar</button> <button class="vector-pinnable-header-toggle-button vector-pinnable-header-unpin-button" data-event-name="pinnable-header.vector-appearance.unpin">hide</button> </div> </div> </div> </nav> </div> </div> <div id="bodyContent" class="vector-body" aria-labelledby="firstHeading" data-mw-ve-target-container> <div class="vector-body-before-content"> <div class="mw-indicators"> </div> <div id="siteSub" class="noprint">From Wikipedia, the free encyclopedia</div> </div> <div id="contentSub"><div id="mw-content-subtitle"><span class="mw-redirectedfrom">(Redirected from <a href="/w/index.php?title=Gelatine&redirect=no" class="mw-redirect" title="Gelatine">Gelatine</a>)</span></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Mixture of peptides and proteins derived from connective tissues of animals</div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">For the dessert food, see <a href="/wiki/Gelatin_dessert" title="Gelatin dessert">Gelatin dessert</a>. For the gel based on starch, see <a href="/wiki/Starch_gelatinization" title="Starch gelatinization">Starch gelatinization</a>. For other uses, see <a href="/wiki/Gelatin_(disambiguation)" class="mw-disambig" title="Gelatin (disambiguation)">Gelatin (disambiguation)</a>.</div> <p class="mw-empty-elt"> </p> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Gelatine.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Gelatine.png/220px-Gelatine.png" decoding="async" width="220" height="155" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Gelatine.png/330px-Gelatine.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Gelatine.png/440px-Gelatine.png 2x" data-file-width="2488" data-file-height="1748" /></a><figcaption>Sheet (or leaf) gelatin for cooking</figcaption></figure> <p><b>Gelatin</b> or <b>gelatine</b> (from <a href="/wiki/Latin_language" class="mw-redirect" title="Latin language">Latin</a> <i> <i lang="la"><a href="https://en.wiktionary.org/wiki/gelatus#Latin" class="extiw" title="wikt:gelatus">gelatus</a></i></i> 'stiff, frozen') is a translucent, colorless, flavorless food ingredient, commonly derived from <a href="/wiki/Collagen" title="Collagen">collagen</a> taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as <a href="/wiki/Hydrolysis" title="Hydrolysis">hydrolyzed</a> collagen, collagen <a href="/wiki/Hydrolysate" title="Hydrolysate">hydrolysate</a>, gelatine hydrolysate, hydrolyzed gelatine, and collagen <a href="/wiki/Peptide" title="Peptide">peptides</a> after it has undergone hydrolysis. It is commonly used as a <a href="/wiki/Gelling_agent" class="mw-redirect" title="Gelling agent">gelling agent</a> in food, beverages, <a href="/wiki/Medication" title="Medication">medications</a>, drug or vitamin <a href="/wiki/Capsule_(pharmacy)" title="Capsule (pharmacy)">capsules</a>, <a href="/wiki/Photographic_film" title="Photographic film">photographic films</a>, <a href="/wiki/Photographic_paper" title="Photographic paper">papers</a>, and <a href="/wiki/Cosmetics" title="Cosmetics">cosmetics</a>. </p><p>Substances containing gelatin or functioning in a similar way are called <b>gelatinous substances</b>. Gelatin is an irreversibly <a href="/wiki/Hydrolysis" title="Hydrolysis">hydrolyzed</a> form of collagen, wherein the hydrolysis reduces <a href="/wiki/Protein" title="Protein">protein</a> fibrils into smaller <a href="/wiki/Peptide" title="Peptide">peptides</a>; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in <a href="/wiki/Gelatin_dessert" title="Gelatin dessert">gelatin desserts</a>, most <a href="/wiki/Gummy_candy" title="Gummy candy">gummy candy</a> and <a href="/wiki/Marshmallow" title="Marshmallow">marshmallows</a>, <a href="/wiki/Ice_cream" title="Ice cream">ice creams</a>, <a href="/wiki/Dip_(food)" class="mw-redirect" title="Dip (food)">dips</a>, and <a href="/wiki/Yogurt" title="Yogurt">yogurts</a>.<sup id="cite_ref-gelatin_1-0" class="reference"><a href="#cite_note-gelatin-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> Gelatin for cooking comes as powder, granules, and sheets. Instant types can be added to the food as they are; others must soak in water beforehand. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Characteristics">Characteristics</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=1" title="Edit section: Characteristics"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="Properties">Properties</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=2" title="Edit section: Properties"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Gelatin is a collection of peptides and <a href="/wiki/Protein" title="Protein">proteins</a> produced by partial <a href="/wiki/Hydrolysis" title="Hydrolysis">hydrolysis</a> of collagen extracted from the skin, bones, and <a href="/wiki/Connective_tissue" title="Connective tissue">connective tissues</a> of animals such as domesticated cattle, chicken, pigs, and fish. During hydrolysis, some of the bonds between and within component proteins are broken. Its chemical composition is, in many aspects, closely similar to that of its parent collagen.<sup id="cite_ref-Ward2_2-0" class="reference"><a href="#cite_note-Ward2-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> Photographic and pharmaceutical grades of gelatin generally are sourced from cattle bones and pig skin. Gelatin is classified as a <a href="/wiki/Hydrogel" title="Hydrogel">hydrogel</a>. </p> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Amino_Acid_Composition_in_Gelatin_chart.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/40/Amino_Acid_Composition_in_Gelatin_chart.png/220px-Amino_Acid_Composition_in_Gelatin_chart.png" decoding="async" width="220" height="184" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/40/Amino_Acid_Composition_in_Gelatin_chart.png/330px-Amino_Acid_Composition_in_Gelatin_chart.png 1.5x, //upload.wikimedia.org/wikipedia/commons/4/40/Amino_Acid_Composition_in_Gelatin_chart.png 2x" data-file-width="377" data-file-height="315" /></a><figcaption><a href="/wiki/Amino_acid" title="Amino acid">Amino acid</a> composition</figcaption></figure> <p>Gelatin is nearly tasteless and odorless with a colorless or slightly yellow appearance.<sup id="cite_ref-:02_3-0" class="reference"><a href="#cite_note-:02-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> It is transparent and brittle, and it can come as sheets, flakes, or as a powder.<sup id="cite_ref-:02_3-1" class="reference"><a href="#cite_note-:02-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Polar_solvent" class="mw-redirect" title="Polar solvent">Polar solvents</a> like hot water, glycerol, and acetic acid can dissolve gelatin, but it is insoluble in organic solvents like alcohol.<sup id="cite_ref-:02_3-2" class="reference"><a href="#cite_note-:02-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> Gelatin absorbs 5–10 times its weight in water to form a gel.<sup id="cite_ref-:02_3-3" class="reference"><a href="#cite_note-:02-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> The gel formed by gelatin can be melted by reheating, and it has an increasing viscosity under stress (<a href="/wiki/Thixotropy" title="Thixotropy">thixotropic</a>).<sup id="cite_ref-:02_3-4" class="reference"><a href="#cite_note-:02-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> The upper melting point of gelatin is below <a href="/wiki/Human_body_temperature" title="Human body temperature">human body temperature</a>, a factor that is important for <a href="/wiki/Mouthfeel" title="Mouthfeel">mouthfeel</a> of foods produced with gelatin.<sup id="cite_ref-Cole2_5-0" class="reference"><a href="#cite_note-Cole2-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> The <a href="/wiki/Viscosity" title="Viscosity">viscosity</a> of the gelatin-water mixture is greatest when the gelatin concentration is high and the mixture is kept cool at about 4 °C (39 °F). Commercial gelatin will have a gel strength of around 90 to 300 grams Bloom using the <a href="/wiki/Bloom_(test)" title="Bloom (test)">Bloom</a> test of gel strength.<sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> Gelatin's strength (but not viscosity) declines if it is subjected to temperatures above 100 °C (212 °F), or if it is held at temperatures near 100 °C for an extended period of time.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> </p><p>Gelatins have diverse melting points and gelation temperatures, depending on the source. For example, gelatin derived from fish has a lower melting and gelation point than gelatin derived from beef or pork.<sup id="cite_ref-omri3_9-0" class="reference"><a href="#cite_note-omri3-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Composition">Composition</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=3" title="Edit section: Composition"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>When dry, gelatin consists of 98–99% protein, but it is not a nutritionally complete protein since it is missing <a href="/wiki/Tryptophan" title="Tryptophan">tryptophan</a> and is deficient in <a href="/wiki/Isoleucine" title="Isoleucine">isoleucine</a>, <a href="/wiki/Threonine" title="Threonine">threonine</a>, and <a href="/wiki/Methionine" title="Methionine">methionine</a>.<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup><sup class="noprint Inline-Template" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citing_sources" title="Wikipedia:Citing sources"><span title="This citation requires a reference to the specific page or range of pages in which the material appears. (November 2024)">page needed</span></a></i>]</sup> The <a href="/wiki/Amino_acid" title="Amino acid">amino acid</a> content of hydrolyzed collagen is the same as collagen. Hydrolyzed collagen contains 19 amino acids, predominantly <a href="/wiki/Glycine" title="Glycine">glycine</a> (Gly) 26–34%, <a href="/wiki/Proline" title="Proline">proline</a> (Pro) 10–18%, and <a href="/wiki/Hydroxyproline" title="Hydroxyproline">hydroxyproline</a> (Hyp) 7–15%, which together represent around 50% of the total amino acid content.<sup id="cite_ref-:12_11-0" class="reference"><a href="#cite_note-:12-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> Glycine is responsible for close packing of the chains. Presence of proline restricts the conformation. This is important for gelation properties of gelatin.<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> Other amino acids that contribute highly include: <a href="/wiki/Alanine" title="Alanine">alanine</a> (Ala) 8–11%; <a href="/wiki/Arginine" title="Arginine">arginine</a> (Arg) 8–9%; <a href="/wiki/Aspartic_acid" title="Aspartic acid">aspartic acid</a> (Asp) 6–7%; and <a href="/wiki/Glutamic_acid" title="Glutamic acid">glutamic acid</a> (Glu) 10–12%.<sup id="cite_ref-:12_11-1" class="reference"><a href="#cite_note-:12-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Research">Research</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=4" title="Edit section: Research"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In 2011, the <a href="/wiki/European_Food_Safety_Authority" title="European Food Safety Authority">European Food Safety Authority</a> Panel on Dietetic Products, Nutrition and Allergies concluded that "a <a href="/wiki/Causality" title="Causality">cause and effect relationship</a> has not been established between the consumption of collagen hydrolysate and maintenance of joints".<sup id="cite_ref-EFSA_13-0" class="reference"><a href="#cite_note-EFSA-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p><p>Hydrolyzed collagen has been investigated as a type of wound dressing aimed at correcting imbalances in the wound microenvironment and the treatment of refractory wounds (chronic wounds that do not respond to normal treatment), as well as deep second-degree burn wounds.<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Safety_concerns">Safety concerns</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=5" title="Edit section: Safety concerns"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Hydrolyzed collagen, like gelatin, is made from animal <a href="/wiki/By-products" class="mw-redirect" title="By-products">by-products</a> from the <a href="/wiki/Meat_industry" title="Meat industry">meat industry</a> or sometimes animal carcasses removed and cleared by <a href="/wiki/Knacker" title="Knacker">knackers</a>, including skin, bones, and connective tissue. </p><p>In 1997, the U.S. <a href="/wiki/Food_and_Drug_Administration" title="Food and Drug Administration">Food and Drug Administration</a> (FDA), with support from the TSE (<a href="/wiki/Transmissible_spongiform_encephalopathy" title="Transmissible spongiform encephalopathy">transmissible spongiform encephalopathy</a>) Advisory Committee, began monitoring the potential risk of transmitting animal diseases, especially <a href="/wiki/Bovine_spongiform_encephalopathy" title="Bovine spongiform encephalopathy">bovine spongiform encephalopathy</a> (BSE), commonly known as <i>mad cow disease</i>.<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> An FDA study from that year stated: "... steps such as heat, alkaline treatment, and filtration could be effective in reducing the level of contaminating TSE agents; however, scientific evidence is insufficient at this time to demonstrate that these treatments would effectively remove the BSE infectious agent if present in the source material."<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> On 18 March 2016, the FDA finalized three previously issued interim final rules designed to further reduce the potential risk of BSE in human food.<sup id="cite_ref-FDAFinalRule_18-0" class="reference"><a href="#cite_note-FDAFinalRule-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> The final rule clarified that "gelatin is not considered a prohibited cattle material if it is manufactured using the customary industry processes specified."<sup id="cite_ref-FDAConstituentUpdate_19-0" class="reference"><a href="#cite_note-FDAConstituentUpdate-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> </p><p>The Scientific Steering Committee (SSC) of the <a href="/wiki/European_Union" title="European Union">European Union</a> in 2003 stated that the risk associated with bovine bone gelatin is very low or zero.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> </p><p>In 2006, the <a href="/wiki/European_Food_Safety_Authority" title="European Food Safety Authority">European Food Safety Authority</a> stated that the SSC opinion was confirmed, that the BSE risk of bone-derived gelatin was small, and that it recommended removal of the 2003 request to exclude the skull, brain, and <a href="/wiki/Vertebra" title="Vertebra">vertebrae</a> of bovine origin older than 12 months from the material used in gelatin manufacturing.<sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Production">Production</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=6" title="Edit section: Production"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Materials_Used_in_Gelatin_Production.svg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Materials_Used_in_Gelatin_Production.svg/280px-Materials_Used_in_Gelatin_Production.svg.png" decoding="async" width="280" height="273" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Materials_Used_in_Gelatin_Production.svg/420px-Materials_Used_in_Gelatin_Production.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Materials_Used_in_Gelatin_Production.svg/560px-Materials_Used_in_Gelatin_Production.svg.png 2x" data-file-width="342" data-file-height="334" /></a><figcaption><sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (December 2017)">citation needed</span></a></i>]</sup></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Gelatin_Production_by_Geography.svg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Gelatin_Production_by_Geography.svg/220px-Gelatin_Production_by_Geography.svg.png" decoding="async" width="220" height="156" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Gelatin_Production_by_Geography.svg/330px-Gelatin_Production_by_Geography.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Gelatin_Production_by_Geography.svg/440px-Gelatin_Production_by_Geography.svg.png 2x" data-file-width="322" data-file-height="229" /></a><figcaption>Gelatin production by geographical region<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (January 2018)">citation needed</span></a></i>]</sup></figcaption></figure> <p>In 2019, the worldwide demand of gelatin was about 620,000 <a href="/wiki/Tonne" title="Tonne">tonnes</a> (1.4<span style="margin-left:0.2em">×<span style="margin-left:0.1em">10</span></span><s style="display:none">^</s><sup>9</sup> lb).<sup id="cite_ref-23" class="reference"><a href="#cite_note-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> On a commercial scale, gelatin is made from <a href="/wiki/By-product" title="By-product">by-products</a> of the <a href="/wiki/Meat" title="Meat">meat</a> and <a href="/wiki/Leather" title="Leather">leather</a> industries. Most gelatin is derived from pork skins, pork and cattle bones, or split cattle hides.<sup id="cite_ref-gc_24-0" class="reference"><a href="#cite_note-gc-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> Gelatin made from fish by-products avoids some of the religious objections to gelatin consumption.<sup id="cite_ref-Cole2_5-1" class="reference"><a href="#cite_note-Cole2-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> The raw materials are prepared by different curing, acid, and alkali processes that are employed to extract the dried collagen hydrolysate. These processes may take several weeks, and differences in such processes have great effects on the properties of the final gelatin products. </p><p>Gelatin also can be prepared at home. Boiling certain cartilaginous cuts of meat or bones results in gelatin being dissolved into the water. Depending on the concentration, the resulting stock (when cooled) will form a jelly or gel naturally. This process is used for <a href="/wiki/Aspic" title="Aspic">aspic</a>. </p><p>While many processes exist whereby collagen may be converted to gelatin, they all have several factors in common. The intermolecular and intramolecular bonds that stabilize insoluble collagen must be broken, and also, the hydrogen bonds that stabilize the collagen <a href="/wiki/Helix" title="Helix">helix</a> must be broken.<sup id="cite_ref-Ward2_2-1" class="reference"><a href="#cite_note-Ward2-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> The manufacturing processes of gelatin consists of several main stages: </p> <ol><li>Pretreatments to make the raw materials ready for the main extraction step and to remove impurities that may have negative effects on physicochemical properties of the final gelatin product.</li> <li><a href="/wiki/Hydrolysis" title="Hydrolysis">Hydrolysis</a> of collagen into gelatin.</li> <li>Extraction of gelatin from the hydrolysis mixture, which usually is done with hot water or dilute acid solutions as a multistage process.</li> <li>The refining and recovering treatments including filtration, clarification, evaporation, sterilization, drying, rutting, grinding, and sifting to remove the water from the gelatin solution, to blend the gelatin extracted, and to obtain dried, blended, ground final product.</li></ol> <div class="mw-heading mw-heading3"><h3 id="Pretreatments">Pretreatments</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=7" title="Edit section: Pretreatments"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>If the raw material used in the production of the gelatin is derived from <a href="/wiki/Bone" title="Bone">bones</a>, dilute <a href="/wiki/Acid" title="Acid">acid</a> solutions are used to remove <a href="/wiki/Calcium" title="Calcium">calcium</a> and other salts. Hot water or several solvents may be used to reduce the fat content, which should not exceed 1% before the main extraction step. If the raw material consists of <a href="/wiki/Hide_(skin)" title="Hide (skin)">hides</a> and skin, then size reduction, washing, hair removal, and degreasing are necessary to prepare the materials for the hydrolysis step. </p> <div class="mw-heading mw-heading3"><h3 id="Hydrolysis">Hydrolysis</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=8" title="Edit section: Hydrolysis"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>After preparation of the raw material, i.e., removing some of the impurities such as fat and salts, partially purified collagen is converted into gelatin through hydrolysis. Collagen hydrolysis is performed by one of three different methods: <a href="/wiki/Acid_hydrolysis" class="mw-redirect" title="Acid hydrolysis">acid</a>-, <a href="/wiki/Base_hydrolysis" class="mw-redirect" title="Base hydrolysis">alkali</a>-, and <a href="/wiki/Enzymatic_hydrolysis" title="Enzymatic hydrolysis">enzymatic hydrolysis</a>. Acid treatment is especially suitable for less fully <a href="/wiki/Cross-link" title="Cross-link">cross-linked</a> materials such as pig skin collagen and normally requires 10 to 48 hours. Alkali treatment is suitable for more complex collagen such as that found in <a href="/wiki/Bovine" class="mw-redirect" title="Bovine">bovine</a> hides and requires more time, normally several weeks. The purpose of the alkali treatment is to destroy certain chemical crosslinks still present in collagen. Within the gelatin industry, the gelatin obtained from acid-treated raw material has been called type-A gelatin and the gelatin obtained from alkali-treated raw material is referred to as type-B gelatin.<sup id="cite_ref-25" class="reference"><a href="#cite_note-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> </p><p>Advances are occurring to optimize the yield of gelatin using enzymatic hydrolysis of collagen. The treatment time is shorter than that required for alkali treatment, and results in almost complete conversion to the pure product. The physical properties of the final gelatin product are considered better.<sup id="cite_ref-26" class="reference"><a href="#cite_note-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Extraction">Extraction</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=9" title="Edit section: Extraction"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Extraction is performed with either water or acid solutions at appropriate temperatures. All industrial processes are based on neutral or acid pH values because although alkali treatments speed up conversion, they also promote degradation processes. Acidic extraction conditions are extensively used in the industry, but the degree of acid varies with different processes. This extraction step is a multistage process, and the extraction temperature usually is increased in later extraction steps, which ensures minimum thermal degradation of the extracted gelatin. </p> <div class="mw-heading mw-heading3"><h3 id="Recovery">Recovery</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=10" title="Edit section: Recovery"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>This process includes several steps such as filtration, evaporation, drying, grinding, and sifting. These operations are concentration-dependent and also dependent on the particular gelatin used. Gelatin degradation should be avoided and minimized, so the lowest temperature possible is used for the recovery process. Most recoveries are rapid, with all of the processes being done in several stages to avoid extensive deterioration of the peptide structure. A deteriorated peptide structure would result in a low gel strength, which is not generally desired. </p> <div class="mw-heading mw-heading2"><h2 id="Uses">Uses</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=11" title="Edit section: Uses"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="Early_history_of_food_applications">Early history of food applications</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=12" title="Edit section: Early history of food applications"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The 10th-century <i><a href="/wiki/Ibn_Sayyar_al-Warraq" title="Ibn Sayyar al-Warraq">Kitab al-Tabikh</a></i> includes a recipe for a fish aspic, made by boiling fish heads.<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup><sup class="noprint Inline-Template" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citing_sources" title="Wikipedia:Citing sources"><span title="This citation requires a reference to the specific page or range of pages in which the material appears. (May 2024)">page needed</span></a></i>]</sup> </p><p>A recipe for jelled meat broth is found in <i><a href="/wiki/Le_Viandier" title="Le Viandier">Le Viandier</a></i>, written in or around 1375.<sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> </p><p>In 15th century Britain, cattle hooves were boiled to produce a gel.<sup id="cite_ref-enc_29-0" class="reference"><a href="#cite_note-enc-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> By the late 17th century, the French inventor <a href="/wiki/Denis_Papin" title="Denis Papin">Denis Papin</a> had discovered another method of gelatin extraction via boiling of bones.<sup id="cite_ref-RHP_30-0" class="reference"><a href="#cite_note-RHP-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> An English patent for gelatin production was granted in 1754.<sup id="cite_ref-enc_29-1" class="reference"><a href="#cite_note-enc-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> In 1812, the chemist <a href="/w/index.php?title=Jean-Pierre-Joseph_d%27Arcet&action=edit&redlink=1" class="new" title="Jean-Pierre-Joseph d'Arcet (page does not exist)">Jean-Pierre-Joseph d'Arcet</a><span class="noprint" style="font-size:85%; font-style: normal;"> [<a href="https://fr.wikipedia.org/wiki/Jean-Pierre-Joseph_d%27Arcet" class="extiw" title="fr:Jean-Pierre-Joseph d'Arcet">fr</a>]</span> further experimented with the use of <a href="/wiki/Hydrochloric_acid" title="Hydrochloric acid">hydrochloric acid</a> to extract gelatin from bones, and later with steam extraction, which was much more efficient. The French government viewed gelatin as a potential source of cheap, accessible protein for the poor, particularly in Paris.<sup id="cite_ref-davis_31-0" class="reference"><a href="#cite_note-davis-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> </p><p>Food applications in France and the United States during the 19th century appear to have established the versatility of gelatin, including the origin of its popularity in the US as <a href="/wiki/Jell-O" title="Jell-O">Jell-O</a>.<sup id="cite_ref-32" class="reference"><a href="#cite_note-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> In the mid-19th century, the American industrialist and inventor, <a href="/wiki/Peter_Cooper" title="Peter Cooper">Peter Cooper</a>, registered a patent for a gelatin dessert powder he called "Portable Gelatin", which only needed the addition of water. In the late 19th century, Charles and <a href="/wiki/Rose_Knox" title="Rose Knox">Rose Knox</a> set up the Charles B. Knox Gelatin Company in New York, which promoted and popularized the use of gelatin.<sup id="cite_ref-enc2_33-0" class="reference"><a href="#cite_note-enc2-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Culinary_uses">Culinary uses</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=13" title="Edit section: Culinary uses"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Oeufs_en_gel%C3%A9e_p1150406.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Oeufs_en_gel%C3%A9e_p1150406.jpg/220px-Oeufs_en_gel%C3%A9e_p1150406.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Oeufs_en_gel%C3%A9e_p1150406.jpg/330px-Oeufs_en_gel%C3%A9e_p1150406.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Oeufs_en_gel%C3%A9e_p1150406.jpg/440px-Oeufs_en_gel%C3%A9e_p1150406.jpg 2x" data-file-width="2560" data-file-height="1920" /></a><figcaption><a href="/wiki/Egg_(food)" class="mw-redirect" title="Egg (food)">Eggs</a> in <a href="/wiki/Aspic" title="Aspic">aspic</a></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Congealed_gelatin_of_boiled_fish_(Japanese_Spanish_mackerel).JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Congealed_gelatin_of_boiled_fish_%28Japanese_Spanish_mackerel%29.JPG/220px-Congealed_gelatin_of_boiled_fish_%28Japanese_Spanish_mackerel%29.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Congealed_gelatin_of_boiled_fish_%28Japanese_Spanish_mackerel%29.JPG/330px-Congealed_gelatin_of_boiled_fish_%28Japanese_Spanish_mackerel%29.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Congealed_gelatin_of_boiled_fish_%28Japanese_Spanish_mackerel%29.JPG/440px-Congealed_gelatin_of_boiled_fish_%28Japanese_Spanish_mackerel%29.JPG 2x" data-file-width="2048" data-file-height="1536" /></a><figcaption><a href="/wiki/Freezing" title="Freezing">Congealed into jelly</a> gelatin of boiled fish with <a href="/wiki/Soy_sauce" title="Soy sauce">soy sauce</a> and kept around at 8 °C. In Japan, it is called <a href="https://ja.wikipedia.org/wiki/%E7%85%AE%E5%87%9D%E3%82%8A" class="extiw" title="ja:煮凝り">煮凝り</a> (<i>Niko-gori</i>), literally 'boiled then become <a href="/wiki/Flocculation" title="Flocculation">flocculated</a>/stiffened'. Not intended cooking, occurs naturally in winter, historically tasted.</figcaption></figure> <p>Probably best known as a <a href="/wiki/Gelling_agent" class="mw-redirect" title="Gelling agent">gelling agent</a> in <a href="/wiki/Cooking" title="Cooking">cooking</a>, different types and grades of gelatin are used in a wide range of food and nonfood products. Common examples of foods that contain gelatin are <a href="/wiki/Gelatin_dessert" title="Gelatin dessert">gelatin desserts</a>, <a href="/wiki/Trifle" title="Trifle">trifles</a>, <a href="/wiki/Aspic" title="Aspic">aspic</a>, <a href="/wiki/Marshmallow" title="Marshmallow">marshmallows</a>, <a href="/wiki/Candy_corn" title="Candy corn">candy corn</a>, and confections such as <a href="/wiki/Peeps" title="Peeps">Peeps</a>, <a href="/wiki/Gummy_bear" title="Gummy bear">gummy bears</a>, <a href="/wiki/Fruit_snack" title="Fruit snack">fruit snacks</a>, and <a href="/wiki/Jelly_baby" class="mw-redirect" title="Jelly baby">jelly babies</a>.<sup id="cite_ref-34" class="reference"><a href="#cite_note-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> Gelatin may be used as a <a href="/wiki/Stabilizer_(food)" class="mw-redirect" title="Stabilizer (food)">stabilizer</a>, thickener, or texturizer in foods such as yogurt, <a href="/wiki/Cream_cheese" title="Cream cheese">cream cheese</a>, and <a href="/wiki/Margarine" title="Margarine">margarine</a>; it is used, as well, in fat-reduced foods to simulate the <a href="/wiki/Mouthfeel" title="Mouthfeel">mouthfeel</a> of fat and to create volume. It also is used in the production of several types of Chinese soup dumplings, specifically Shanghainese soup dumplings, or <i><a href="/wiki/Xiaolongbao" title="Xiaolongbao">xiaolongbao</a></i>, as well as <i><a href="/wiki/Shengjian_mantou" title="Shengjian mantou">Shengjian mantou</a></i>, a type of fried and steamed dumpling. The fillings of both are made by combining ground pork with gelatin cubes, and in the process of cooking, the gelatin melts, creating a soupy interior with a characteristic gelatinous stickiness. </p><p>Gelatin is used for the clarification of juices, such as apple juice, and of vinegar.<sup id="cite_ref-35" class="reference"><a href="#cite_note-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> </p><p><a href="/wiki/Isinglass" title="Isinglass">Isinglass</a> is obtained from the swim bladders of fish. It is used as a fining agent for wine and beer.<sup id="cite_ref-omri_36-0" class="reference"><a href="#cite_note-omri-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> Besides <a href="/wiki/Hartshorn" title="Hartshorn">hartshorn</a> jelly, from deer antlers (hence the name "hartshorn"), isinglass was one of the oldest sources of gelatin. </p> <div class="mw-heading mw-heading3"><h3 id="Cosmetics">Cosmetics</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=14" title="Edit section: Cosmetics"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In cosmetics, hydrolyzed collagen may be found in topical creams, acting as a product texture conditioner, and moisturizer. Collagen implants or dermal fillers are also used to address the appearance of wrinkles, contour deficiencies, and acne scars, among others. The U.S. Food and Drug Administration has approved its use, and identifies cow (bovine) and human cells as the sources of these fillers. According to the FDA, the desired effects can last for 3–4 months, which is relatively the most short-lived compared to other materials used for the same purpose.<sup id="cite_ref-37" class="reference"><a href="#cite_note-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Medicine">Medicine</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=15" title="Edit section: Medicine"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li>Stabilizer in vaccines.<sup id="cite_ref-Sakaguchi_2000_38-0" class="reference"><a href="#cite_note-Sakaguchi_2000-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup></li> <li>Originally, gelatin constituted the shells of all drug and vitamin <a href="/wiki/Capsule_(pharmacy)" title="Capsule (pharmacy)">capsules</a> to make them easier to swallow. Now, a <a href="/wiki/Vegetarian" class="mw-redirect" title="Vegetarian">vegetarian</a>-acceptable alternative to gelatin, <a href="/wiki/Hypromellose" title="Hypromellose">hypromellose</a>, is also used, and is less expensive than gelatin to produce.</li></ul> <div class="mw-heading mw-heading3"><h3 id="Other_technical_uses">Other technical uses</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=16" title="Edit section: Other technical uses"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Kapsel_beredningsform.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/33/Kapsel_beredningsform.jpg/220px-Kapsel_beredningsform.jpg" decoding="async" width="220" height="205" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/33/Kapsel_beredningsform.jpg/330px-Kapsel_beredningsform.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/33/Kapsel_beredningsform.jpg/440px-Kapsel_beredningsform.jpg 2x" data-file-width="486" data-file-height="452" /></a><figcaption>Capsules made of gelatin</figcaption></figure> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-More_citations_needed plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Gelatin" title="Special:EditPage/Gelatin">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a> in this section. Unsourced material may be challenged and removed.<br /><small><span class="plainlinks"><i>Find sources:</i> <a rel="nofollow" class="external text" href="https://www.google.com/search?as_eq=wikipedia&q=%22Gelatin%22">"Gelatin"</a> – <a rel="nofollow" class="external text" href="https://www.google.com/search?tbm=nws&q=%22Gelatin%22+-wikipedia&tbs=ar:1">news</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?&q=%22Gelatin%22&tbs=bkt:s&tbm=bks">newspapers</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?tbs=bks:1&q=%22Gelatin%22+-wikipedia">books</a> <b>·</b> <a rel="nofollow" class="external text" href="https://scholar.google.com/scholar?q=%22Gelatin%22">scholar</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.jstor.org/action/doBasicSearch?Query=%22Gelatin%22&acc=on&wc=on">JSTOR</a></span></small></span> <span class="date-container"><i>(<span class="date">September 2016</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <ul><li>Certain professional and theatrical lighting equipment use <a href="/wiki/Color_gel" title="Color gel">color gels</a> to change the <a href="/wiki/Light_beam" title="Light beam">beam</a> color. Historically, these were made with gelatin, hence the term, color gel.</li> <li>Some <a href="/wiki/Animal_glue" title="Animal glue">animal glues</a> such as hide glue may be unrefined gelatin.</li> <li>It is used to hold <a href="/wiki/Silver_halide" title="Silver halide">silver halide</a> crystals in an <a href="/wiki/Emulsion" title="Emulsion">emulsion</a> in virtually all <a href="/wiki/Photographic_film" title="Photographic film">photographic films</a> and <a href="/wiki/Photographic_paper" title="Photographic paper">photographic papers</a>. Despite significant effort, no suitable substitutes with the stability and low cost of gelatin have been found.</li> <li>Used as a carrier, coating, or separating agent for other substances, for example, it makes <a href="/wiki/%CE%92-carotene" class="mw-redirect" title="Β-carotene">β-carotene</a> water-soluble, thus imparting a yellow color to any <a href="/wiki/Soft_drink" title="Soft drink">soft drinks</a> containing β-carotene.</li> <li><a href="/wiki/Ballistic_gelatin" title="Ballistic gelatin">Ballistic gelatin</a> is used to test and measure the performance of <a href="/wiki/Bullets" class="mw-redirect" title="Bullets">bullets</a> shot from <a href="/wiki/Firearms" class="mw-redirect" title="Firearms">firearms</a>.</li> <li>Gelatin is used as a <a href="/wiki/Binder_(material)" title="Binder (material)">binder</a> in <a href="/wiki/Match" title="Match">match</a> heads<sup id="cite_ref-39" class="reference"><a href="#cite_note-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup> and <a href="/wiki/Sandpaper" title="Sandpaper">sandpaper</a>.<sup id="cite_ref-40" class="reference"><a href="#cite_note-40"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Cosmetics" title="Cosmetics">Cosmetics</a> may contain a non-gelling variant of gelatin under the name hydrolyzed collagen (hydrolysate).</li> <li>Gelatin was first used as an external surface <a href="/wiki/Sizing" title="Sizing">sizing</a> for paper in 1337 and continued as a dominant sizing agent of all European papers through the mid-nineteenth century.<sup id="cite_ref-41" class="reference"><a href="#cite_note-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup> In modern times, it is mostly found in watercolor paper, and occasionally in glossy printing papers, artistic papers, and playing cards. It maintains the wrinkles in <a href="/wiki/Cr%C3%AApe_paper" title="Crêpe paper">crêpe paper</a>.</li> <li><a href="/wiki/Biotechnology" title="Biotechnology">Biotechnology</a>: Gelatin is also used in synthesizing <a href="/wiki/Hydrogel" title="Hydrogel">hydrogels</a> for <a href="/wiki/Tissue_engineering" title="Tissue engineering">tissue engineering</a> applications.<sup id="cite_ref-42" class="reference"><a href="#cite_note-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> Gelatin is also used as a saturating agent in <a href="/wiki/Immunoassay" title="Immunoassay">immunoassays</a>, and as a coat.<sup id="cite_ref-43" class="reference"><a href="#cite_note-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup> Gelatin degradation assay allows visualizing and quantifying invasion at the subcellular level instead of analyzing the invasive behavior of whole cells, for the study of cellular protrusions called <a href="/wiki/Invadopodia" title="Invadopodia">invadopodia</a> and <a href="/wiki/Podosome" title="Podosome">podosomes</a>, which are protrusive structures in cancer cells and play an important role in cell attachment and remodeling of the <a href="/wiki/Extracellular_matrix" title="Extracellular matrix">extracellular matrix</a> (ECM).<sup id="cite_ref-44" class="reference"><a href="#cite_note-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup></li></ul> <div class="mw-heading mw-heading2"><h2 id="Religious_considerations">Religious considerations</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=17" title="Edit section: Religious considerations"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The consumption of gelatin from particular animals may be forbidden by religious rules or cultural taboos. </p><p>Islamic <a href="/wiki/Halal" title="Halal">halal</a> and Jewish <a href="/wiki/Kosher" class="mw-redirect" title="Kosher">kosher</a> customs generally require gelatin from sources other than pigs, such as cattle that have been slaughtered according to religious regulations (halal or kosher), or fish (that Jews and Muslims are allowed to consume).<sup id="cite_ref-WHO_45-0" class="reference"><a href="#cite_note-WHO-45"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup> </p><p>On the other hand, some <a href="/wiki/Islam" title="Islam">Islamic</a> jurists have argued that the chemical treatment "purifies" the gelatin enough to always be halal, an argument most common in the field of medicine.<sup id="cite_ref-WHO_45-1" class="reference"><a href="#cite_note-WHO-45"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup> </p><p>It has similarly been argued that gelatin in medicine is permissible in Judaism, as it is not used as food.<sup id="cite_ref-Smith2015_46-0" class="reference"><a href="#cite_note-Smith2015-46"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup> According to <i>The <a href="/wiki/Jew" class="mw-redirect" title="Jew">Jewish</a> Dietary Laws</i>, the book of kosher guidelines published by the <a href="/wiki/Rabbinical_Assembly" title="Rabbinical Assembly">Rabbinical Assembly</a>, the organization of <a href="/wiki/Conservative_Judaism" title="Conservative Judaism">Conservative Jewish</a> rabbis, all gelatin is kosher and <a href="/wiki/Pareve" title="Pareve">pareve</a> because the chemical transformation undergone in the manufacturing process renders it a different physical and chemical substance.<sup id="cite_ref-47" class="reference"><a href="#cite_note-47"><span class="cite-bracket">[</span>47<span class="cite-bracket">]</span></a></sup> </p><p><a href="/wiki/Buddhist" class="mw-redirect" title="Buddhist">Buddhist</a>, <a href="/wiki/Hindu" class="mw-redirect" title="Hindu">Hindu</a>, and <a href="/wiki/Jainism" title="Jainism">Jain</a> customs may require gelatin alternatives from sources other than animals, as many Hindus, almost all Jains and some Buddhists are vegetarian.<sup id="cite_ref-48" class="reference"><a href="#cite_note-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=18" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><a href="/wiki/Agar" title="Agar">Agar</a></li> <li><a href="/wiki/Carrageenan" title="Carrageenan">Carrageenan</a></li> <li><a href="/wiki/Konjac" class="mw-redirect" title="Konjac">Konjac</a></li> <li><a href="/wiki/Pectin" title="Pectin">Pectin</a></li> <li><a href="/wiki/Gulaman" title="Gulaman">Gulaman</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=19" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-gelatin-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-gelatin_1-0">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFKodjo_Boady_DjagnyaZhang_WangShiying_Xu2010" class="citation journal cs1">Kodjo Boady Djagnya; Zhang Wang; Shiying Xu (2010). 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Retrieved <span class="nowrap">18 June</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Europe+PMC&rft.atitle=Magnetic+Particles+with+Gelatin+and+Immunoassay+using+the+same&rft.date=1994-07-08&rft.au=Isomura+Mitsuo&rft.au=Ueno+Masayoshi&rft.au=Shimada+Kazuya&rft.au=Ashihara+Yoshihiro&rft_id=http%3A%2F%2Feuropepmc.org%2Farticle%2FPAT%2FEP0709680&rfr_id=info%3Asid%2Fen.wikipedia.org%3AGelatin" class="Z3988"></span></span> </li> <li id="cite_note-44"><span class="mw-cite-backlink"><b><a href="#cite_ref-44">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDíaz2013" class="citation journal cs1">Díaz, Begoña (20 December 2013). <a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233998">"Invadopodia Detection and Gelatin Degradation Assay"</a>. <i>Bio-Protocol</i>. <b>3</b> (24). <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.21769%2Fbioprotoc.997">10.21769/bioprotoc.997</a>. <a href="/wiki/ISSN_(identifier)" class="mw-redirect" title="ISSN (identifier)">ISSN</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/issn/2331-8325">2331-8325</a>. <a href="/wiki/PMC_(identifier)" class="mw-redirect" title="PMC (identifier)">PMC</a> <span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233998">6233998</a></span>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/30443559">30443559</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Bio-Protocol&rft.atitle=Invadopodia+Detection+and+Gelatin+Degradation+Assay&rft.volume=3&rft.issue=24&rft.date=2013-12-20&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC6233998%23id-name%3DPMC&rft.issn=2331-8325&rft_id=info%3Apmid%2F30443559&rft_id=info%3Adoi%2F10.21769%2Fbioprotoc.997&rft.aulast=D%C3%ADaz&rft.aufirst=Bego%C3%B1a&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC6233998&rfr_id=info%3Asid%2Fen.wikipedia.org%3AGelatin" class="Z3988"></span></span> </li> <li id="cite_note-WHO-45"><span class="mw-cite-backlink">^ <a href="#cite_ref-WHO_45-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-WHO_45-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGezairy_HA2001" class="citation web cs1">Gezairy HA (17 July 2001). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20160303212400/http://www.immunize.org/concerns/porcine.pdf">"Form letter EDB.7/3 P6/61/3"</a> <span class="cs1-format">(PDF)</span>. World Health Organization, Regional Office for the Eastern Mediterranean. Archived from <a rel="nofollow" class="external text" href="http://www.immunize.org/concerns/porcine.pdf">the original</a> <span class="cs1-format">(PDF)</span> on 3 March 2016<span class="reference-accessdate">. Retrieved <span class="nowrap">12 May</span> 2009</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Form+letter+EDB.7%2F3+P6%2F61%2F3&rft.pub=World+Health+Organization%2C+Regional+Office+for+the+Eastern+Mediterranean&rft.date=2001-07-17&rft.au=Gezairy+HA&rft_id=http%3A%2F%2Fwww.immunize.org%2Fconcerns%2Fporcine.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3AGelatin" class="Z3988"></span></span> </li> <li id="cite_note-Smith2015-46"><span class="mw-cite-backlink"><b><a href="#cite_ref-Smith2015_46-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSmith2015" class="citation journal cs1">Smith, MJ (November 2015). "Promoting Vaccine Confidence". <i>Infectious Disease Clinics of North America</i> (Review). <b>29</b> (4): 759–769. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1016%2Fj.idc.2015.07.004">10.1016/j.idc.2015.07.004</a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/26337737">26337737</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Infectious+Disease+Clinics+of+North+America&rft.atitle=Promoting+Vaccine+Confidence&rft.volume=29&rft.issue=4&rft.pages=759-769&rft.date=2015-11&rft_id=info%3Adoi%2F10.1016%2Fj.idc.2015.07.004&rft_id=info%3Apmid%2F26337737&rft.aulast=Smith&rft.aufirst=MJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3AGelatin" class="Z3988"></span></span> </li> <li id="cite_note-47"><span class="mw-cite-backlink"><b><a href="#cite_ref-47">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSamuel_H._DresnerSeymour_SiegelDavid_M._Pollock1982" class="citation book cs1">Samuel H. Dresner; Seymour Siegel; David M. Pollock (1982). <i>The Jewish Dietary Laws</i>. The Rabbinical Assembly. pp. 97–98. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8381-2105-4" title="Special:BookSources/978-0-8381-2105-4"><bdi>978-0-8381-2105-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Jewish+Dietary+Laws&rft.pages=97-98&rft.pub=The+Rabbinical+Assembly&rft.date=1982&rft.isbn=978-0-8381-2105-4&rft.au=Samuel+H.+Dresner&rft.au=Seymour+Siegel&rft.au=David+M.+Pollock&rfr_id=info%3Asid%2Fen.wikipedia.org%3AGelatin" class="Z3988"></span></span> </li> <li id="cite_note-48"><span class="mw-cite-backlink"><b><a href="#cite_ref-48">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSchmidtFieldhouse2007" class="citation book cs1">Schmidt, Arno; Fieldhouse, Paul (2007). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=QrHPXSP1z-AC&pg=PA99"><i>The World Religions Cookbook</i></a>. Greenwood Publishing Group. p. 99. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-313-33504-4" title="Special:BookSources/978-0-313-33504-4"><bdi>978-0-313-33504-4</bdi></a> – via Googlebooks.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+World+Religions+Cookbook&rft.pages=99&rft.pub=Greenwood+Publishing+Group&rft.date=2007&rft.isbn=978-0-313-33504-4&rft.aulast=Schmidt&rft.aufirst=Arno&rft.au=Fieldhouse%2C+Paul&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DQrHPXSP1z-AC%26pg%3DPA99&rfr_id=info%3Asid%2Fen.wikipedia.org%3AGelatin" class="Z3988"></span></span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Gelatin&action=edit&section=20" title="Edit section: External 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navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Fibrous_proteins" title="Template:Fibrous proteins"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Fibrous_proteins" title="Template talk:Fibrous proteins"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Fibrous_proteins" title="Special:EditPage/Template:Fibrous proteins"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Protein:_scleroproteins" style="font-size:114%;margin:0 4em"><a href="/wiki/Protein" title="Protein">Protein</a>: <a href="/wiki/Scleroprotein" class="mw-redirect" title="Scleroprotein">scleroproteins</a></div></th></tr><tr><th scope="row" class="navbox-group" style="background-color: AntiqueWhite;width:1%"><a href="/wiki/Extracellular_matrix" title="Extracellular matrix">Extracellular <br />matrix</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th id="Collagen" scope="row" class="navbox-group" style="width:1%;background-color: AntiqueWhite"><a href="/wiki/Collagen" title="Collagen">Collagen</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%;background-color: AntiqueWhite">Fibril forming</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><i><a href="/wiki/Type_I_collagen" title="Type I collagen">type I</a></i> <ul><li><a href="/wiki/Collagen,_type_I,_alpha_1" title="Collagen, type I, alpha 1">COL1A1</a></li> <li><a href="/wiki/COL1A2" class="mw-redirect" title="COL1A2">COL1A2</a></li></ul></li> <li><i><a href="/wiki/Type_II_collagen" title="Type II collagen">type II</a></i> (<a href="/wiki/Collagen,_type_II,_alpha_1" title="Collagen, type II, alpha 1">COL2A1</a>)</li> <li><i><a href="/wiki/Collagen,_type_III,_alpha_1" title="Collagen, type III, alpha 1">type III</a></i></li> <li><i><a href="/wiki/Type_V_collagen" title="Type V collagen">type V</a></i> <ul><li><a href="/wiki/Collagen,_type_V,_alpha_1" title="Collagen, type V, alpha 1">COL5A1</a></li> <li><a href="/wiki/COL5A2" class="mw-redirect" title="COL5A2">COL5A2</a></li> <li><a href="/wiki/COL5A3" class="mw-redirect" title="COL5A3">COL5A3</a></li></ul></li> <li><a href="/wiki/COL24A1" title="COL24A1">COL24A1</a></li> <li><a href="/wiki/EMID2" title="EMID2">COL26A1</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;background-color: AntiqueWhite">Other</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/FACIT_collagen" title="FACIT collagen">FACIT</a>: <i>type IX</i> <ul><li><a href="/wiki/Collagen,_type_IX,_alpha_1" title="Collagen, type IX, alpha 1">COL9A1</a></li> <li><a href="/wiki/COL9A2" class="mw-redirect" title="COL9A2">COL9A2</a></li> <li><a href="/wiki/COL9A3" class="mw-redirect" title="COL9A3">COL9A3</a></li></ul></li> <li><i>type XII</i> (<a href="/wiki/Collagen,_type_XII,_alpha_1" title="Collagen, type XII, alpha 1">COL12A1</a>)</li> <li><a href="/wiki/Collagen,_type_XIV,_alpha_1" title="Collagen, type XIV, alpha 1">COL14A1</a></li> <li><a href="/wiki/Collagen,_type_XVI,_alpha_1" title="Collagen, type XVI, alpha 1">COL16A1</a></li> <li><a href="/wiki/Collagen,_type_XIX,_alpha_1" title="Collagen, type XIX, alpha 1">COL19A1</a></li> <li><a href="/wiki/COL20A1" class="mw-redirect" title="COL20A1">COL20A1</a></li> <li><a href="/wiki/COL21A1" class="mw-redirect" title="COL21A1">COL21A1</a></li> <li><a href="/wiki/COL22A1" class="mw-redirect" title="COL22A1">COL22A1</a></li></ul> <ul><li><a href="/wiki/Basement_membrane" title="Basement membrane">basement membrane</a>: <i><a href="/wiki/Type-IV_collagen" class="mw-redirect" title="Type-IV collagen">type IV</a></i> <ul><li><a href="/wiki/Collagen,_type_IV,_alpha_1" title="Collagen, type IV, alpha 1">COL4A1</a></li> <li><a href="/wiki/COL4A2" class="mw-redirect" title="COL4A2">COL4A2</a></li> <li><a href="/wiki/Collagen_alpha-3(IV)_chain" class="mw-redirect" title="Collagen alpha-3(IV) chain">COL4A3</a></li> <li><a href="/wiki/COL4A4" class="mw-redirect" title="COL4A4">COL4A4</a></li> <li><a href="/wiki/COL4A5" class="mw-redirect" title="COL4A5">COL4A5</a></li> <li><a href="/wiki/COL4A6" class="mw-redirect" title="COL4A6">COL4A6</a></li></ul></li></ul> <ul><li><a href="/wiki/Multiplexin" title="Multiplexin">multiplexin</a>: <a href="/wiki/Collagen,_type_XV,_alpha_1" title="Collagen, type XV, alpha 1">COL15A1</a></li> <li><i><a href="/wiki/Type_XVIII_collagen" title="Type XVIII collagen">type XVIII</a></i> <ul><li><a href="/wiki/Collagen,_type_XVIII,_alpha_1" title="Collagen, type XVIII, alpha 1">COL18A1</a></li> <li><a href="/wiki/Endostatin" title="Endostatin">Endostatin</a></li></ul></li></ul> <ul><li>transmembrane: <a href="/wiki/Collagen,_type_XIII,_alpha_1" title="Collagen, type XIII, alpha 1">COL13A1</a></li> <li><a href="/wiki/Collagen,_type_XVII,_alpha_1" title="Collagen, type XVII, alpha 1">COL17A1</a></li> <li><a href="/wiki/Collagen,_type_XXIII,_alpha_1" title="Collagen, type XXIII, alpha 1">COL23A1</a></li> <li><a href="/wiki/Collagen,_type_XXV,_alpha_1" title="Collagen, type XXV, alpha 1">COL25A1</a></li></ul> <ul><li>other: <i><a href="/wiki/Collagen_VI" title="Collagen VI">type VI</a></i> <ul><li><a href="/wiki/Collagen,_type_VI,_alpha_1" title="Collagen, type VI, alpha 1">COL6A1</a></li> <li><a href="/wiki/COL6A2" class="mw-redirect" title="COL6A2">COL6A2</a></li> <li><a href="/wiki/COL6A3" class="mw-redirect" title="COL6A3">COL6A3</a></li> <li><a href="/wiki/COL6A5" class="mw-redirect" title="COL6A5">COL6A5</a></li></ul></li> <li><i>type VII</i> (<a href="/wiki/Collagen,_type_VII,_alpha_1" title="Collagen, type VII, alpha 1">COL7A1</a>)</li> <li><i>type VIII</i> <ul><li><a href="/wiki/Collagen,_type_VIII,_alpha_1" title="Collagen, type VIII, alpha 1">COL8A1</a></li> <li><a href="/wiki/COL8A2" class="mw-redirect" title="COL8A2">COL8A2</a></li></ul></li> <li><i>type X</i> (<a href="/wiki/Collagen,_type_X,_alpha_1" title="Collagen, type X, alpha 1">COL10A1</a>)</li> <li><i>type XI</i> <ul><li><a href="/wiki/Collagen,_type_XI,_alpha_1" title="Collagen, type XI, alpha 1">COL11A1</a></li> <li><a href="/wiki/COL11A2" class="mw-redirect" title="COL11A2">COL11A2</a></li></ul></li> <li><a href="/wiki/Collagen,_type_XXVII,_alpha_1" title="Collagen, type XXVII, alpha 1">COL27A1</a></li> <li><a href="/wiki/COL28A1" class="mw-redirect" title="COL28A1">COL28A1</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;background-color: AntiqueWhite"><a href="/wiki/Collagen#Synthesis" title="Collagen">Enzymes</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Prolyl_hydroxylase" class="mw-redirect" title="Prolyl hydroxylase">Prolyl hydroxylase</a>/<a href="/wiki/Lysyl_hydroxylase" title="Lysyl hydroxylase">Lysyl hydroxylase</a></li> <li><a href="/wiki/Cartilage_associated_protein" title="Cartilage associated protein">Cartilage associated protein</a>/<a href="/wiki/Leprecan" title="Leprecan">Leprecan</a></li> <li><a href="/wiki/ADAMTS2" title="ADAMTS2">ADAMTS2</a></li> <li><a href="/wiki/Procollagen_peptidase" title="Procollagen peptidase">Procollagen peptidase</a></li> <li><a href="/wiki/Lysyl_oxidase" title="Lysyl oxidase">Lysyl oxidase</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;background-color: AntiqueWhite"><a href="/wiki/Laminin" title="Laminin">Laminin</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><i>alpha</i> <ul><li><a href="/wiki/Laminin,_alpha_1" class="mw-redirect" title="Laminin, alpha 1">LAMA1</a></li> <li><a href="/wiki/Laminin,_alpha_2" class="mw-redirect" title="Laminin, alpha 2">LAMA2</a></li> <li><a href="/wiki/Laminin,_alpha_3" title="Laminin, alpha 3">LAMA3</a></li> <li><a href="/wiki/Laminin,_alpha_4" title="Laminin, alpha 4">LAMA4</a></li> <li><a href="/wiki/Laminin,_alpha_5" title="Laminin, alpha 5">LAMA5</a></li></ul></li> <li><i>beta</i> <ul><li><a href="/wiki/Laminin,_beta_1" title="Laminin, beta 1">LAMB1</a></li> <li><a href="/wiki/Laminin,_beta_2" title="Laminin, beta 2">LAMB2</a></li> <li><a href="/wiki/Laminin,_beta_3" title="Laminin, beta 3">LAMB3</a></li> <li><a href="/wiki/LAMB4" class="mw-redirect" title="LAMB4">LAMB4</a></li></ul></li> <li><i>gamma</i> <ul><li><a href="/wiki/Laminin,_gamma_1" class="mw-redirect" title="Laminin, gamma 1">LAMC1</a></li> <li><a href="/wiki/Laminin,_gamma_2" class="mw-redirect" title="Laminin, gamma 2">LAMC2</a></li> <li><a href="/wiki/LAMC3" class="mw-redirect" title="LAMC3">LAMC3</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;background-color: AntiqueWhite">Other</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/ALCAM" title="ALCAM">ALCAM</a></li> <li><a href="/wiki/Elastin" title="Elastin">Elastin</a> <ul><li><a href="/wiki/Tropoelastin" class="mw-redirect" title="Tropoelastin">Tropoelastin</a></li></ul></li> <li><a href="/wiki/Vitronectin" title="Vitronectin">Vitronectin</a></li> <li><a href="/wiki/FRAS1" title="FRAS1">FRAS1</a></li> <li><a href="/wiki/FREM2" title="FREM2">FREM2</a></li> <li><a href="/wiki/Decorin" title="Decorin">Decorin</a></li> <li><a href="/wiki/FAM20C" title="FAM20C">FAM20C</a></li> <li><a href="/wiki/ECM1" class="mw-redirect" title="ECM1">ECM1</a></li> <li><a href="/wiki/Matrix_gla_protein" class="mw-redirect" title="Matrix gla protein">Matrix gla protein</a></li> <li><a href="/w/index.php?title=Tectorin&action=edit&redlink=1" class="new" title="Tectorin (page does not exist)">Tectorin</a> <ul><li><a href="/wiki/TECTA" title="TECTA">TECTA</a></li> <li><a href="/wiki/TECTB" title="TECTB">TECTB</a></li></ul></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="background-color: AntiqueWhite;width:1%">Other</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Keratin" title="Keratin">Keratin</a>/<a href="/wiki/Cytokeratin" title="Cytokeratin">Cytokeratin</a></li> <li><a class="mw-selflink selflink">Gelatin</a></li> <li><a href="/wiki/Reticular_fiber" title="Reticular fiber">Reticulin</a></li> <li><a href="/wiki/Cartilage_oligomeric_matrix_protein" title="Cartilage oligomeric matrix protein">Cartilage oligomeric matrix protein</a></li></ul> <dl><dt>See also</dt> <dd><a href="/wiki/Template:Scleroprotein_disease" title="Template:Scleroprotein disease">diseases</a></dd></dl> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"><style data-mw-deduplicate="TemplateStyles:r1038841319">.mw-parser-output .tooltip-dotted{border-bottom:1px dotted;cursor:help}</style><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1038841319"></div><div role="navigation" class="navbox authority-control" aria-label="Navbox" style="padding:3px"><table class="nowraplinks hlist navbox-inner" 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