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Collagen is also abundant in corneas, blood vessels, the gut, intervertebral discs, and the dentin in teeth. [3] In muscle tissue, it serves as a major component of the endomysium. Collagen constitutes 1% to 2% of muscle tissue and 6% by weight of skeletal muscle. [4] The fibroblast is the most common cell creating collagen in animals.
Gelatin made from fish by-products avoids some of the religious objections to gelatin consumption. [5] The raw materials are prepared by different curing, acid, and alkali processes that are employed to extract the dried collagen hydrolysate.
Natural sausage casings are made from the sub-mucosa of the small intestine of meat animals, [2] a layer of the intestine that consists mainly of naturally occurring collagen. [3] In Western European cuisine and Chinese cuisine, most casings come from pigs, but elsewhere the intestines of sheep, goats, cattle and sometimes horses are also used.
The word collagen itself derives from Greek κόλλα (kolla), meaning 'glue'. These proteins form a molecular bond with the glued object. [citation needed] Conventionally, keratin glues, while made from animal parts like horns and hooves, are not considered animal glues as they are not collagen glues. [2]
Gelatin, a protein produced from collagen extracted from boiled bones, connective tissues, and other animal products, has been a component of food, particularly desserts, since the 15th century. [1] Gelatin was popularized in New York in the Victorian era with spectacular and complex jelly molds. Gelatin was sold in sheets and had to be ...
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