stomachs are the part of the pig that is used to make gelatin.
stomachs are the part of the pig that is used to make gelatin.
what part of the pig is used to make gelatin?
stomachs
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: acid-, alkali-, and enzymatic hydrolysis. acid treatment is especially suitable for less fully cross-linked 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 bovine 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.
gelatin
almost any meat (poultry or fish included) can be used to make gelatin. the aspic may need additional gelatin in order to set properly. veal stock (in particular, stock from a boiled calf’s foot) provides a great deal of gelatin; in making stock, veal is often included with other meat for that reason. fish consommés usually have too little natural gelatin, so the fish stock may be double-cooked or supplemented. since fish gelatin melts at a lower temperature than gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth.
aspic