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August 30, 1947


Edible Gelatin Manufacturers' Research Society of America, Inc.,
JAMA. 1947;134(18):1565. doi:10.1001/jama.1947.02880350049020

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To the Editor:—  Much experimental work has been performed with gelatins of unknown or unspecified properties. This has detracted from the value of the investigations, since the work could not be duplicated or extended, owing to the inability to procure gelatin with identical physicochemical or biochemical characteristics.Two commercial types of gelatin are available, depending on the process by which different sources of collagen are treated for conversion into gelatin. Type A is made from an acid treated precursor (usually porkskin) and possesses a normal pH of 3.8 to 4.5 and an isoelectric point in the range of pH 7.0 to 8.3. Type B is made from an alkali (lime) treated precursor (usually bone-ossein or calfskin) and possesses a normal pH of 5.0 to 7.0 and an isoelectric point in the range of pH 4.7 to 5.0.Physicochemical qualities such as swelling, stabilizing and chemical combination

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