Gelatin Produced from Chicken Feet

Gelatin is a protein produced in the form of a powder or granule, which is produced using the bones, skin, meat, and connective tissue of animals such as cow, fish, pig, and chicken. Gelatin is used in the food industry for the production of desserts and sweets, in the pharmaceutical industry for the production of ampoules and capsules, in the military industry for the production of banknotes and dehumidifiers, the adhesive industry, the photography industry, and so on. Gelatin powder has a yellowish-brown color and is odorless and tasteless. Gelatin dissolves in warm water and absorbs 5 to 10 times its weight in water at a temperatue between 30 °C  and 35 °C. Gelatin is a protein that is produced using protein and collagen sources. Some of the gelatin production sources are bones, meat, connective tissue, skin of animals such as fish, chicken, and pig. However, since meat and fish are expensive and have edible uses, meat wastes, skin and bone or non-edible protein sources are commonly used to produce gelatin. Chicken feet are one of the main sources of gelatin production. Chicken gelatin has a higher molecular weight, bloom, and melting point than the gelatin produced from other mammals. Also, the amount of amino acids, nutritional quality, and gel strength of chicken gelatin is higher than cow gelatin. Gelatin is used in food, pharmaceutical, military, adhesive, and photography industries. The process of extracting gelatin from chicken feet is as follows:

• Step 1: Chicken feet are weighed and the skin and nails are separated without creating heat.
• Step 2: Chicken feet are washed with cold water and cut into 3 to 4 cm pieces with a knife.
• Step 3: Chicken feet will be shredded for 4 minutes using a laboratory shredder.
• Step 4: The resulting mixture is washed and blood and other residues are removed.
• Step 5: Hydrochloric acid is then added to the mixture and stirred for 2 hours using a mechanical magnet. When the PH level of the mixture reaches 1, the separated residue is mixed with distilled water.
• Step 6: The mixture is washed in two steps for 10 minutes. In this way, the PH level of the residue or ossein reaches 3.
• Step 7: The distilled water is brought to a temperature of 45 °C and Ossein is added to it.
• Step 8: The mixture is mixed at 45°C for 1 hour using a mechanical mixer.
• Step 9: The resulting gelatin is filtered using a cloth and the PH level will be adjusted to a normal gain of 7.
• Step 10: The clear liquid is removed from the container and stored in the refrigerator for 4 days. During this time, the PH level of the liquid will be measured.
• Step 11: The product is melted at 40°C.
• Step 12: In the end, the resulting liquid will be dried in an oven at 45°C for 28 hours.