An almost dizzying array of processed food, ornately stocked, lies attractively in hundreds of grocers' freezers and shelves beckoning the call of customers. Consumers select through this endless assortment by considering factors such as price, quality, taste, nutrition, and overall appeal. Although these are prime factors to be considered in choosing processed foods, one question consumers maybe forgetting are what these foods contain and how they are made. This question may seem trivial, but customers are usually disheartened when told the origins of their processed foods. One prime example of this is JELL-O.
             JELL-O spends millions of dollars advertising it's wholesome, even healthy image of wiggly and jiggly goodness; no doubt it works. JELL-O's estimated yearly revenue is in the billions! Under the facade of JELL-O's wholesomeness, are its ingredients: sweetener, flavoring, artificial coloring, and (its main ingredient) gelatin. Sounds innocent enough. Right? Wrong! The seemingly innocuous main ingredient (gelatin) is made of hydrolyzed collagen (partially decomposed proteins (collagen) extracted from animal hides, bones, and connective tissue).
             JELL-O uses pork skin and cattle bones as the primary materials to make gelatin. The first step is to breakdown or extract the collagen (protein) from the materials. The extraction is done in a two-part process. In the first part, raw materials are washed and then soaked in an alkaline solution of lime juice or acid several times . In the second part, the materials are boiled numerous times in water. At that point all the collagen has been extracted from the materials. Next, the collagen is filtered, concentrated, and then chilled.
             Afterwards, the collagen is either cut into ribbons, or extruded as noodles, and then dried. Either in the form of dried noodles or ribbons the collagen is ground into particular sizes for its intended use. Once ground the gelatin is
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