The food-grade is 88% protein and 12% moisture (water and residual salts). The difference is, in processing, they use different enzymes to extract or enhance the different properties of the Collagen. Gelatin is mostly known for its food grade and cooking qualities however, there are hydrolysed products also made from the same source. The product is tested at various intervals during production and as a finished product to ensure compliance with customer and international standards. Throughout the entire process, strict attention is paid to Good Manufacturing Practices and HACCP programs to ensure the purity of the Gelatin. Gelatin is an important material finding application in the food, pharmaceutical and photographic industries. The first commercial production of Gelatin in the USA was in Massachusetts in 1808. Followed shortly thereafter in England about 1700. The earliest commercial production of Gelatin appears to have been in Holland around 1685. (Meaning vegetable/ plant-sourced Gelatin does not have the same health benefits as the Collagen in Gelatin.) There are no plant sources of Gelatin, and there is no chemical relationship between Gelatin and other materials referred to as ”vegetable Gelatin,” such as seaweed extracts. Gelatin does not occur free in nature, and cannot be recovered from horns, hoofs and other non-Collagen containing parts of vertebrate animals.
#HALAL BOVINE SOURCE SKIN#
Gelatin is derived from the skin and white connective tissue of animals. Australia’s strict quality standards ensure only the best beef is produced.
Australia produces some of the finest cattle with our open green pastures, allowing our cattle to roam freely. It is unflavoured and contains no gluten, dairy, cholesterol, sugar, fat or MSG.
Our food-grade Gelatin is kosher compliant and Halal certified. Our Gelatin is "A Grade" premium 100% Australian Beef Gelatin, sourced from only the best Australian beef cattle hides and skin.
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