Use vacuum evaporation to increase the concentration of gelatin

Gelatin is derived from the bones and tissues of healthy pigs, cows, chickens, and fish. These animals must have been first approved for human consumption.

Gelatin powder processing is complex and requires specialized equipment. First, you need steam vessels with increasing temperatures. This will separate the collagen from the tissues. Using hot water, you then extract the collagen from the material. Temperature is the key to the gel strength or bloom value: the lower temperature, the higher the gel strength.

Use separators or centrifuges to remove traces of fat and fibers and further filtering to eliminate unwanted microparticles. A vacuum evaporation system gives the gelatin thickness and concentration. Your process ends with sterilizing, cooling, drying, and grounding to make gelatin powder.

Dietary restrictions of animal-based gelatin

Agar-agar and guar gum are among the main plant-based substitutes to gelatin derived from animals.

Agar-agar is made from cooked and pressed algae. Carrageenan, another alternative, is made from dried seaweed named Irish moss. The guar gum is extracted from guar beans and pectin. This last is a fiber found in fruits and vegetables. When heated in a liquid solution, it expands and turns into a gel. These materials are dried and ground to make plant-based gelatin powder.