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What is Gelatin?

Gelatin is a protein and in aqueous solutions is a hydrophilic colloid. 
Gelatin derived from an acid-treated precursor is known as Type A, and 
gelatin derived from an alkali-treated precursor is known as Type B.

What is Gelatin made from? 

Gelatin is obtained by the partial hydrolysis of collagen derived from 
the skin, white connective tissue and bones of animals. The top four 
commercial sources of gelatin are Cowhide Splits, Bones (ossein) Pork 
Skin, and Fish Skin. Gelatin does not occur freely in nature, and 
cannot be recovered from horns, hoofs and other non-collagen containing 
parts of vertebrate animals. 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.

How is it made? 

An explanation of the production of gelatins will help in understanding 
the properties and the characteristics which exist among several types 
and grades.
Gelatin is derived from collagen, an insoluble fibrous protein thatoccurs in vertebrates and is the principal constituent of connectivetissues and bones. 
Collagen is distinctive in that it contains an unusually high level ofthe cyclic amino acids; proline and hydroxyproline.
Collagen consists of three helical polypeptide chains wound around each other and connected by intermolecular cross links.
Gelatin is recovered from collagen by hydrolysis.
There are veralvarieties of gelatin, the composition of which dependson the source of collagen and the hydrolytic treatment used.