It is made from an animal protein called collagen, most often taken from oxhide. The process begins with the preparation of the scrapings of this skin. “Then come the steps of extraction, filtration, concentration, sterilization, drying and milling”, says Alexandre Ferreira Costa, a technician at Kraft Foods. The result is a colorless powder, with applications not only in the food industry, but also in pharmaceuticals and others. To manufacture the gelatin consumed as dessert, this powder is added with flavorings, colorings and sugar or sweetener. The transformation of the powder into food, already at home, takes place through the hydration of the chains of protein molecules and the retention of water by the formation of bonds between these chains. Hydration of gelatin occurs when it is dissolved in hot water. Thus, water molecules are able to penetrate inside the chain of protein molecules. Upon cooling, the water molecules are trapped and the liquid solidifies, forming gelatin.
1. The ox hide is scraped
2. The zest is treated with chemicals to extract the protein, which makes gelatin (collagen)
3. During filtration, collagen is cleaned of fat and fiber residues
4. The solution is concentrated in evaporators, sterilized and dried
5. Finally, the dry product is ground, generating a colorless powder
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