Comparing Beef, Fish, and Pork Gelatin: What Your Business Needs to Know

As an important natural polypeptide, gelatin is widely used in many fields such as food, medicine, and cosmetics due to its unique functional properties. Although the basic component of gelatin is collagen extracted from animal skin, bones and connective tissues, bovine, porcine, and fish gelatin show significant differences in chemical composition, physical properties, and sensory attributes due to different sources. These differences not only affect the final application effect of gelatin, but also put forward different standards for its processing and storage requirements. Understanding these differences is critical for professionals involved in the manufacture and application of gelatin to help optimize product selection and application strategies.

Types of gelatin: beef, fish and pork

Gelatin is a natural polypeptide or protein, mainly made from the skin, bones and connective tissue of animals by hydrolyzing collagen. According to the different animal sources, gelatin can be divided into bovine gelatin, porcine gelatin and fish gelatin. Bovine, porcine and fish gelatin are mainly extracted from their skin and bones, and bovine and porcine gelatin also involves extraction from connective tissue. Their extraction basically follows the same process: pretreatment, thermal hydrolysis, filtration and concentration, drying and crushing. These three types of gelatin are widely used in food, medicine, cosmetics and other fields, although their physical properties are different.

Main differences between beef, fish and pork gelatin

Gelatin from different animal sources does have some differences, mainly in the following aspects:

Composition differences

The differences in composition between beef, pork and fish gelatin are mainly reflected in the amino acid composition, which affects the functionality of gelatin, such as gel strength, solubility, etc. This difference is partly due to the different raw materials (skin, bone and connective tissue) and the different types and structures of collagen from each source. The following are some of the main differences in the amino acid composition of gelatin from these animal sources:

1. Glycine

Glycine is the most abundant amino acid in gelatin, and beef and pork gelatin usually contain higher glycine content, accounting for about 27%-30% of the total amount of all amino acids. The content of glycine in fish gelatin is relatively low, generally about 21%-26%.

2. Proline and Hydroxyproline

These two amino acids are the second most abundant amino acids in gelatin. Bovine and porcine gelatin usually have higher proline and hydroxyproline contents, accounting for about 25% of the total amino acids in gelatin. The content of proline and hydroxyproline in fish gelatin is relatively low, generally between 17% and 21%.

3. Other amino acids

The lysine content in bovine, porcine and fish gelatin is generally low, but fish gelatin may be slightly higher. The histidine content in fish gelatin is usually slightly higher than that in bovine and porcine gelatin.

Bovine and porcine gelatin are rich in glycine, proline and hydroxyproline, which are essential for the structural and functional properties of gelatin.

Differences in Main Physical Properties

• · Gel Strength

Bovine gelatin generally has a higher gel strength (Bloom value), generally between 200-300 Bloom. This makes it very effective as a thickener and stabilizer in the food industry, especially when making products such as jellies and soft candies. The gel strength of porcine gelatin is generally close to that of bovine gelatin, but slightly lower, generally between 150-250 Bloom. Porcine gelatin is widely used in the food and pharmaceutical industries, especially in applications that require high transparency and moderate strength, such as jellies, gel candies, etc. The gel strength of fish gelatin is generally lower, generally between 50-150 Bloom, which is due to its lower content of hydroxyproline and proline, resulting in its lower melting point and gel strength.

Funingpu offers customizable gel strength gelatin products that cater to specific industry needs, from high-strength bovine gelatin to more delicate fish gelatin suitable for halal or specialty food products.

• · Solubility

Bovine gelatin and porcine gelatin generally have good solubility, and they can be easily dissolved in hot water to form a stable solution. Bovine gelatin and porcine gelatin are suitable for use in products that require heat treatment, such as foods and medicines that solidify after heating and dissolving. The solubility of fish gelatin at high temperatures is not as good as that at low temperatures.

In general, bovine and porcine gelatins generally perform well in terms of gel strength, solubility, and clarity, making them suitable for a variety of applications, whereas fish gelatins may need to be modified to improve their functionality.

Flavor and Odor Characteristics

Porcine gelatin generally has less flavor interference because most of its flavor components are removed during processing. Therefore, it has little noticeable flavor impact in the final product. Bovine gelatin may have a slight meaty flavor, mainly due to its bovine origin. Although this flavor is generally mild, it may need to be considered in some high-end food applications. Fish gelatin may have a slight fishy or marine flavor, which comes from the natural characteristics of fish and may require further processing to remove the flavor.

Porcine and bovine gelatin are generally neutral in flavor and odor and are suitable for applications with high flavor and odor requirements. Fish gelatin may have a slight fishy or marine flavor and may require additional processing in applications that require no or low odor. When selecting gelatin type, consider the flavor and odor requirements of the final product to ensure that it meets market and consumer needs.

Functional properties

• · Texture. Porcine gelatin usually has stronger gel strength and elasticity, and the gel texture formed is relatively firm and elastic. The texture of bovine gelatin is similar to that of porcine gelatin, and the texture of its gel is usually softer and has good elasticity. The texture of bovine and porcine gelatin is suitable for food and pharmaceutical applications that require higher gel strength. The gel texture of fish gelatin is relatively soft, and is usually slightly weaker than that of porcine and bovine gelatin. It gels faster, but the elasticity and strength of the gel are relatively low, which is suitable for products that require a softer texture, such as certain halal foods or applications that require rapid gelation.

• · Melting properties. Porcine gelatin usually has a higher melting point and good melting properties. It can dissolve slowly in the mouth and provide a longer taste experience. The melting properties of bovine gelatin are similar to those of porcine gelatin, and it can dissolve evenly in the mouth, providing a more stable taste experience. The melting properties of fish gelatin are usually faster and have a lower melting point. It dissolves quickly in the mouth and provides a faster taste experience.

• · Shelf life stability. Porcine gelatin generally has good shelf life stability, can maintain its physical and chemical properties for a longer period of time, and is not easily affected by environmental factors. The shelf life stability of bovine gelatin is similar to that of porcine gelatin, and its stability is good under appropriate storage conditions. Fish gelatin may have relatively poor shelf life stability and is easily affected by changes in humidity and temperature. It may be more prone to deterioration in high humidity environments.

Funingpu gelatin is developed to meet diverse consumer preferences, whether it’s the firm texture required in confectionery or the quick-melting properties desired in specialty desserts or capsules.

Best Practices for Handling and Storage of Beef, Fish, and Pork Gelatin

Storage

1. 1. Temperature: Pork, beef, and fish gelatin should be stored in a cool, dry environment at a temperature between 15°C and 25°C. Avoid high temperatures, as these may cause the physical properties of the gelatin to change. Avoid storage in a refrigerator or freezer, as this may cause the gelatin to absorb moisture when it returns to room temperature, affecting its performance.

2. 2. Humidity: Relative humidity should be maintained between **30%-50%** to prevent the gelatin from absorbing moisture or losing water. Too high humidity may cause the gelatin to absorb moisture and deteriorate, while too low humidity may cause the gelatin to become brittle.

3. 3. Light: Avoid direct sunlight and strong light exposure, as light may cause the gelatin to deteriorate or degrade.

4. 4. Ventilation: Good ventilation helps reduce moisture and contamination.

5. 5. Packaging: Use sealed packaging materials, such as plastic bags or cartons, and ensure that the packaging is well sealed to prevent moisture and contamination. Using opaque or light-blocking packaging materials can effectively prevent the effects of light on gelatin.

6. 6. Container: Use clean, dry containers to store gelatin and avoid direct contact with air.

7. 7. Proper storage can maintain the quality and stability of gelatin and ensure that its performance in production and use meets the expected standards.

Handling Precautions

1. 1. Avoid cross contamination: When handling gelatin, keep the working environment clean and avoid contact with other substances (such as dust, chemicals, food residues, etc.) to prevent contamination. Use specialized tools and equipment to handle gelatin, and perform proper cleaning and disinfection when handling different types of gelatin.

2. 2. Check inventory regularly: Check the inventory of gelatin regularly, including whether the packaging is intact and whether the gelatin absorbs moisture or lumps. Follow the first-in-first-out (FIFO) principle when using, ensuring that gelatin produced earlier is used first to avoid expiration.

By following the above best practices, the quality of bovine, porcine, and fish gelatin can be effectively maintained, its shelf life can be extended, and its performance in the application can be ensured to be stable. Proper temperature and humidity control, good packaging and sealing, and avoiding moisture absorption and contamination are the keys to handling and storing gelatin.

Final Thoughts

Although bovine, porcine, and fish gelatin are different in their sources, they all present unique advantages and challenges in a variety of applications. By gaining a deeper understanding of its chemical composition, physical properties, and best practices for handling and storage, industry experts can more accurately select and apply appropriate gelatin products, thereby improving product quality and meeting market demand.

FAQ

1. Q: What are the main sources of gelatin?

A: Gelatin is derived from collagen in animal skin, bones, and connective tissues. The primary sources are beef, pork, and fish.

2. Q: How do beef, fish, and pork gelatin differ in composition?

A: Beef and pork gelatin typically have higher glycine, proline, and hydroxyproline contents, while fish gelatin has lower levels of these amino acids.

3. Q: What are the differences in gel strength between these gelatins?

A: Beef gelatin has the highest gel strength (200-300 Bloom), followed by pork (150-250 Bloom), and fish gelatin has the lowest (50-150 Bloom).

4. Q: How does solubility vary among these gelatins?

A: Beef and pork gelatins have better solubility in hot water compared to fish gelatin, which has lower solubility at high temperatures.