Pork skins

Either type of gelatin may be used, but combinations of pork skin and bone gelatin are often used to optimize shell characteristics [15,16], Bone gelatin contributes firmness, whereas pork skin gelatin contributes plasticity and clarity. 

Zhou, P., Mulvaney, S. J., and Regenstein, J. M. (2006). Properties of Alaska pollock skin gelatin A comparison with tilapia and pork skin gelatins. J. Food Sci. 71(6), 313-321. 

Most type A gelatin is made from pork skins, yielding grease as a marketable by-product. The process includes macerating of skins, washing to remove extraneous matter, and swelling for 10-30 h in 1-5% hydrochloric, phosphoric, or sulfuric... 

A variety of cooked sausage containing a large proportion of blood, usually formulated with pork (skins, cur ham fat, and/or pork snouts and lips) and stuffed in a casing. 

FIGURE 9.1 Representative phase diagram of mixing of dextran (Mw = 182kDa) and pork skin gelatin (Mw = 150 kDa) at 50°C. The solid line is the cloud line. The dashed lines are tie hues. 

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