Tag: How gelatin is made

Over 98% of all commercial gelatin is derived from animal byproducts, primarily from pigs and cattle. Its biological origin lies in collagen, the most abundant structural protein in animals. Gelatin is essentially a processed form of this connective tissue, which gives it its unique gelling and thickening properties for a wide range of applications.

According to European data, approximately 80% of edible gelatin is produced from pig skins, highlighting its common source. This versatile, tasteless, and odorless protein, derived from native collagen, is a staple in many food products, pharmaceuticals, and cosmetics. Knowing what part of the pig do they use for gelatin offers a clearer understanding of its origin.