Gelatin
(Gelatine)
What is it and how is it produced or sourced?
Gelatin is collagen extracted from the skin, bones, and connective tissues of animals (e.g. cattle, chicken, pigs, fish). It can be produced almost anywhere, so try finding a local supplier.
What are its possible functions in biofabricating?
e.g. plasticizer, filler, colorant, PH modifier, mordant, solvent, release agent, curing agent, softener, and so on
*example: dried and ground egg shells can be used as filler in bioplastics, to add strength and reduce shrinkage. *
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Processing information
If applicable:
- Dissolves in: [free text, e.g. cold/warm/hot water, alcohol]
- PH value: [number 1-14]
Selecting the right type
How do you know if you are getting the right type (in nature/at the shop)? Or can you use any? For example, carbonate and bicarbonate soda are significantly different, but you may find it is referred to as "soda"
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Local abundance
Where are you located?
[City, Country]
Can this ingredient be found in nature there?
Yes/No
If not, please describe or list local suppliers and price
In the Netherlands, Jacob Hooy sells gelatine made from cow's skin.
This ingredient is best purchased....[INSERT SUPPLIER INFO]
and costs about [NUMBER] in [CURRENCY] per [NUMBER][UNIT].
If store-bought, find out where the ingredient was produced. How far is the production source from where you are?
Select one:
- Less than 100 km (locally abundant
- Less than 500 km
- Less than 2000 km
- More than 2000 km
##Eco-compatibility*
Type and amount of energy used to produce this ingredient, e.g. does it require a lot of water, heat, chemicals?
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*Note: The concept of eco-compatibility is taken from: Lerma, Beatrice (2010). Materials ecoefficiency and perception. Proceedings: CESB 2010 Prague - Central Europe towards Sustainable Building 'From Theory to Practice': pp. 1-8.
Toxicity
Is this ingredient toxic to humans/animals?
[Yes/No/Not sure]
[Please provide additional details]
Distance from origin to site of use
In which region(s) of the world is this produced? Is it related to specific natural contexts or industries (e.g. near sea or rivers, in hot humid climates).
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Shelf life
Look up shelf life & expiry date, but also use of senses to check: can you see when it’s off, can you smell it?
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Vegan
Is it made without the use of any animal products?
Yes/No/Not sure
Is this a by-product is it found in a waste stream?
Is this ingredient a by-product or does it come from waste streams Yes/No/Not sure
[Describe in which contexts this resource can be found in abundance]
Renewable
Can this resource be naturally replenished on a human timescale?
Yes/No/Not sure
What do you know about how long it takes for this ingredient regrow?Which plants/micro organisms grow this ingredient? How long does it take them to regenerate? Under which conditions?
[Describe how long it takes to regrow]
Cultural & ecological information
Historically, what were the uses of this ingredient? In which contexts were these uses discovered? When? By whom? How did it travel to other places?
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##Concerns
Describe how this ingredient has been or might be contested. What are the issues and concerns? Which arguments are put forward?
may be cultural, health-wise, ecological, social, cultural, political, economical arguments
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##References
Please provide information to the references used
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Gelatin is produced by c
Wikipedia
The first use of gelatin in foods is documented in the 15th century in medieval Britain, where cattle hooves were boiled for extended periods of time to produce a gel. This process was laborious and time-consuming, confined mainly to wealthier households.[43] The first recorded English patent for gelatin production was granted in 1754.[43] By the late 17th century, French inventor Denis Papin had discovered another method of gelatin extraction via boiling of bones.[44] In 1812, the chemist Jean-Pierre-Joseph d'Arcet(fr) further experimented with the use of hydrochloric acid to extract gelatin from bones, and later with steam extraction, which was much more efficient. The French government viewed gelatin as a potential source of cheap, accessible protein for the poor, particularly in Paris.[45] Food applications in France and the United States during 19th century appear to have established the versatility of gelatin, including the origin of its popularity in the US as Jell-O.[46] From the mid 1800s, Charles and Rose Knox of New York manufactured and marketed gelatin powder, diversifying the appeal and applications of gelatin.[47]
Culinary uses Eggs in aspic
Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and nonfood products. Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears, fruit snacks, and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume. It also is used in the production of several types of Chinese soup dumplings, specifically Shanghainese soup dumplings, or xiaolongbao, as well as Shengjian mantou, a type of fried and steamed dumpling. The fillings of both are made by combining ground pork with gelatin cubes, and in the process of cooking, the gelatin melts, creating a soupy interior with a characteristic gelatinous stickiness.
Gelatin is used for the clarification of juices, such as apple juice, and of vinegar.