Gelatin Assay Type B 175 has a BLOOM (BS-TA) of 175 min and a viscosity of 28 min. It is derived from alkaline or lime processed materials, primarily cattle or calf hides and ossein. Calf skin or hide trimmings, sources of type B gelatins, are first washed and then treated with lime for one to three months. Limed skins are washed and neutralized with dilute acid.
After this conditioning, the skin stock is transferred to kettles and heated with successive portions of hot water. A partial hydrolysis of the collagen occurs, resulting in extracts which are dilute solutions of gelatin. From this point on, the extracts of Type B gelatin are processed in a manner similar to Type A described above.
Great Lakes Gelatin provides the highest quality gelatin to the food industry. All grades of gelatin are prepared under the most rigid sanitary conditions. Either stainless steel or glass equipment is used in the cooking and finishing processes. Their products include Type A (Porcine), Type B (Beef Hide) and Type B (Bone).
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