Table 1.

Comparison of gelatins from the various sources.

Source	Solubility	Strength (Bloom)	Molecular Weight (kDa)	Melting Point at 5 wt% (°C)	Amino Acid Composition
Bovine	Soluble in hot water	150-280	20-100	30-35	Similar amino acid profile to porcine gelatin
Porcine	Soluble in hot water	150-280	20-100	30-35	Rich in glycine (nearly 23 wt%), proline, and hydroxyproline
Fish	Soluble in cold water	50-150	5-30	10-15	Contains glycine, proline, and other amino acids; lower molecular weight
Poultry	Soluble in hot water	150-280	20-100	30-35	Shares similarities with bovine gelatin in amino acid composition