What us the main source of gelatin in a stock?

Answer 1

The main source of Gelatin in a stock comes from the collagen found in animal bones, connective tissues, and skin. When these ingredients are simmered in water, the collagen breaks down and dissolves, creating a rich, gelatinous texture in the stock. Additionally, meat, particularly cuts with a lot of connective tissue, can also contribute to the gelatin content. This is why stocks made from bones, especially those that are simmered for long periods, tend to be more gelatinous.