{"id":15836,"date":"2026-01-19T15:45:36","date_gmt":"2026-01-19T07:45:36","guid":{"rendered":"https:\/\/collagensei.com\/?p=15836"},"modified":"2026-01-19T15:45:36","modified_gmt":"2026-01-19T07:45:36","slug":"how-is-gelatin-made","status":"publish","type":"post","link":"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/","title":{"rendered":"Gelatin \u0111\u01b0\u1ee3c s\u1ea3n xu\u1ea5t nh\u01b0 th\u1ebf n\u00e0o?"},"content":{"rendered":"<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Introduction\"><\/span>Gi\u1edbi thi\u1ec7u<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">&#8220;At the technical level, the answer to how is gelatin made lies in the controlled partial hydrolysis of collagen: a sophisticated process where connective tissues\u2014such as bovine hides or porcine skin\u2014undergo specific acid or alkaline pre-treatment to destabilize their fibrous structures. This critical step is followed by a sequence of multi-stage warm water extractions, ion-exchange purification, and vacuum drying, effectively converting naturally insoluble collagen into the soluble, high-purity protein powder that forms the backbone of modern softgels and functional gummies.&#8221;<\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_83 ez-toc-wrap-left counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title ez-toc-toggle\" style=\"cursor:pointer\">M\u1ee5c l\u1ee5c<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Chuy\u1ec3n \u0111\u1ed5i<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#Introduction\" >Gi\u1edbi thi\u1ec7u<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#The_Raw_Material_Sourcing\" >The Raw Material Sourcing<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#Expert_Insight_Traceability_Safety\" >Expert Insight: Traceability &amp; Safety<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#The_Certification_Gatekeepers_Kosher_Halal\" >The Certification Gatekeepers: Kosher &amp; Halal<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#Pre-treatment_The_Crucial_Split\" >Pre-treatment: The Crucial Split<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#Type_A_Gelatin_The_Acid_Process\" >Type A Gelatin: The Acid Process<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#Type_B_Gelatin_The_AlkalineLime_Process\" >Type B Gelatin: The Alkaline\/Lime Process<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#Why_This_Distinction_Matters\" >Why This Distinction Matters?<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#Extraction_The_Multi-Stage_Approach\" >Extraction: The Multi-Stage Approach<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#The_Temperature_Ladder\" >The Temperature Ladder<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#Expert_Insight_The_Art_of_Blending_for_Softgels\" >Expert Insight: The Art of Blending for Softgels<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#Purification_Refinement_From_Crude_Extract_to_Pharma_Grade\" >Purification &amp; Refinement: From Crude Extract to Pharma Grade<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#1_Filtration_Clarification\" >1. Filtration &amp; Clarification<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#2_Ion_Exchange_The_Game_Changer\" >2. Ion Exchange: The Game Changer<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#3_Vacuum_Concentration\" >3. Vacuum Concentration<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#4_UHT_Sterilization\" >4. UHT Sterilization<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#Forming_Drying_The_Final_Transformation\" >Forming &amp; Drying: The Final Transformation<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#1_Chilling_Extrusion_The_%22Noodles%22\" >1. Chilling &amp; Extrusion: The \"Noodles\"<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#2_Band_Drying_The_Tunnel\" >2. Band Drying: The Tunnel<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#3_Grinding_Blending_The_Art_of_Consistency\" >3. Grinding &amp; Blending: The Art of Consistency<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-21\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#Understanding_the_Specs_Decoding_the_COA\" >Understanding the Specs: Decoding the COA<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-22\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#1_Bloom_Strength_The_Gold_Standard_of_Rigidity\" >1. Bloom Strength: The Gold Standard of Rigidity<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-23\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#2_Viscosity_The_Flow_Factor\" >2. Viscosity: The Flow Factor<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-24\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#3_Microbiological_Standards_The_Safety_Net\" >3. Microbiological Standards: The Safety Net<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-25\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#Conclusion\" >K\u1ebft lu\u1eadn<\/a><ul class='ez-toc-list-level-4' ><li class='ez-toc-heading-level-4'><ul class='ez-toc-list-level-4' ><li class='ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-26\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#The_%22Plant-Based%22_Challenge_Gelatins_Resilience\" >The \"Plant-Based\" Challenge &amp; Gelatin\u2019s Resilience<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-27\" href=\"https:\/\/collagensei.com\/vi\/how-is-gelatin-made\/#Final_Thought\" >Final Thought<\/a><\/li><\/ul><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_Raw_Material_Sourcing\"><\/span>The Raw Material Sourcing<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Before a single drop of water is heated, the quality of gelatin is already determined by its source. Gelatin is not synthesized; it is extracted. Therefore, the integrity of the supply chain is paramount. The industry relies on three primary pillars of collagenous raw materials, each offering distinct characteristics for the final application:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Porcine Skin (Pork):<\/strong> Historically the most common source for food applications. It typically undergoes acid processing (Type A) to produce gelatin with excellent clarity and high bloom strength.<\/li>\n\n\n\n<li><strong>Bovine Hides &amp; Bones (Beef):<\/strong> The preferred choice for pharmaceutical hard capsules. Bovine bones are processed into &#8220;ossein&#8221; (demineralized bone) before extraction. This source generally undergoes alkaline processing (Type B).<\/li>\n\n\n\n<li><strong>Marine Sources (Fish Skin &amp; Scales):<\/strong> A rapidly growing segment driven by &#8220;clean label&#8221; trends and specific dietary preferences (pescatarian), known for a lower melting point and unique viscosity profiles.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Expert_Insight_Traceability_Safety\"><\/span>Expert Insight: Traceability &amp; Safety<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">For a supplement ingredient expert, sourcing is synonymous with safety. The gelatin industry operates under strict regulations that rival the pharmaceutical sector.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Fit for Human Consumption:<\/strong> It is a non-negotiable standard that all raw materials must be derived from animals that have been veterinary-inspected and cleared for human consumption.<\/li>\n\n\n\n<li><strong>The BSE Control:<\/strong> specifically for bovine sources, the control of Bovine Spongiform Encephalopathy (BSE) is critical. Premium gelatin manufacturers strictly source from countries classified as having a &#8220;negligible BSE risk&#8221; by the OIE (World Organisation for Animal Health), ensuring the absolute safety of the supply chain from the farm to the capsule.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_Certification_Gatekeepers_Kosher_Halal\"><\/span>The Certification Gatekeepers: Kosher &amp; Halal<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Sourcing decisions are rarely just about chemistry; they are often about market access. The cultural and religious certifications\u2014<strong>Kosher and Halal<\/strong>\u2014are decisive factors in raw material selection.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>While porcine gelatin is functionally excellent, it is excluded from these massive global markets.<\/li>\n\n\n\n<li>To meet these standards, manufacturers must use bovine or marine sources processed under strict religious supervision. This dictates not just <em>what<\/em> raw material is bought, but <em>how<\/em> it is collected and segregated right from the slaughterhouse.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Pre-treatment_The_Crucial_Split\"><\/span>Pre-treatment: The Crucial Split<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Once the raw material arrives, the manufacturing process reaches a critical fork in the road. Collagen is naturally tough\u2014its triple-helix structure is held together by strong cross-links designed to support animal tissue. Before we can extract gelatin with warm water, we must first &#8220;unlock&#8221; these bonds.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This stage, known as <strong>pre-treatment<\/strong> ho\u1eb7c <strong>conditioning<\/strong>, determines the genetic makeup of the final gelatin, classifying it into two distinct families: <strong>Type A<\/strong> ho\u1eb7c <strong>Type B<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"545\" src=\"https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Gelatin-Raw-Material-Sources-Chart.webp\" alt=\"\" class=\"wp-image-15840\" srcset=\"https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Gelatin-Raw-Material-Sources-Chart.webp 1000w, https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Gelatin-Raw-Material-Sources-Chart-300x164.webp 300w, https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Gelatin-Raw-Material-Sources-Chart-768x419.webp 768w, https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Gelatin-Raw-Material-Sources-Chart-18x10.webp 18w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Type_A_Gelatin_The_Acid_Process\"><\/span>Type A Gelatin: The Acid Process <span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>M\u1ee5c ti\u00eau:<\/strong> Primarily used for <strong>Porcine Skin (Pig Skin)<\/strong>.<\/li>\n\n\n\n<li><strong>Quy tr\u00ecnh:<\/strong> Pig skin contains collagen that is less cross-linked and structurally &#8220;younger&#8221; than bovine hide. Therefore, it requires a milder, faster treatment. The skins are soaked in a dilute acid solution (typically sulfuric or hydrochloric acid).<\/li>\n\n\n\n<li><strong>The &#8220;Fast Track&#8221;:<\/strong> This process is aggressive but efficient. It effectively opens up the collagen structure in a matter of hours or days (typically <strong>18 to 48 hours<\/strong>).<\/li>\n\n\n\n<li><strong>Chemical Profile:<\/strong> Because the acid treatment is brief, it causes minimal chemical modification to the protein side chains. As a result, Type A gelatin retains a high <strong>Isoelectric Point (pI) of pH 7.0 \u2013 9.0<\/strong>, similar to the native collagen. It produces almost no ammonia during processing.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Type_B_Gelatin_The_AlkalineLime_Process\"><\/span>Type B Gelatin: The Alkaline\/Lime Process <span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>M\u1ee5c ti\u00eau:<\/strong> Primarily used for <strong>Bovine Hides &amp; Bones<\/strong> (Ossein).<\/li>\n\n\n\n<li><strong>Quy tr\u00ecnh:<\/strong> Bovine collagen is highly cross-linked and complex. Acid isn&#8217;t enough to penetrate this tough structure. Instead, the material is submerged in a lime slurry (calcium hydroxide) or alkali solution.<\/li>\n\n\n\n<li><strong>The &#8220;Deep Clean&#8221;:<\/strong> This is a slow, transformative process known as &#8220;liming.&#8221; It requires patience, lasting anywhere from <strong>several weeks to a few months<\/strong>. This prolonged exposure not only breaks down the collagen bonds but also thoroughly removes non-collagen proteins, fats, and other impurities.<\/li>\n\n\n\n<li><strong>Chemical Profile:<\/strong> The long alkali treatment converts glutamine and asparagine amino acids into glutamic and aspartic acids. This chemical shift (deamidation) drastically alters the electrical charge of the molecule, resulting in a much lower <strong>Isoelectric Point (pI) of pH 4.7 \u2013 5.2<\/strong>.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Why_This_Distinction_Matters\"><\/span>Why This Distinction Matters? <span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">For a supplement formulator, knowing whether you are using Type A or Type B is not just trivia\u2014it&#8217;s chemistry.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Type A<\/strong> is often preferred for its clarity and speed in acidic environments.<\/li>\n\n\n\n<li><strong>Type B<\/strong> is the standard for pharmaceutical hard capsules due to its robust stability.<\/li>\n\n\n\n<li><strong>Warning:<\/strong> Mixing Type A and Type B gelatin in a liquid solution without adjusting the pH can cause them to interact and precipitate (clump together) because they carry opposite electrical charges at neutral pH.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Extraction_The_Multi-Stage_Approach\"><\/span>Extraction: The Multi-Stage Approach<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">With the collagen structure now &#8220;opened&#8221; by pre-treatment, the material is ready for extraction. However, contrary to the kitchen logic of making bone broth, industrial gelatin extraction is not a simple &#8220;one-pot&#8221; boiling process. It is a precise, fractional extraction method designed to harvest gelatin in specific quality tiers.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We employ a <strong>multi-stage extraction process<\/strong> using strictly controlled warm water. This prevents thermal degradation and ensures we capture the collagen at its peak performance.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1000\" height=\"545\" src=\"https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Acid-vs.webp\" alt=\"Acid vs. Alkaline Process Flowchart\" class=\"wp-image-15842\" srcset=\"https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Acid-vs.webp 1000w, https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Acid-vs-300x164.webp 300w, https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Acid-vs-768x419.webp 768w, https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Acid-vs-18x10.webp 18w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_Temperature_Ladder\"><\/span>The Temperature Ladder <span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The extraction happens in a series of steps, typically 3 to 6 stages, with the temperature rising incrementally for each new batch of water.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>The First Extract (The Premium Cut):<\/strong>\n<ul class=\"wp-block-list\">\n<li><strong>Temperature:<\/strong> Controlled at a gentle <strong>50-60\u00b0C<\/strong>.<\/li>\n\n\n\n<li><strong>K\u1ebft qu\u1ea3:<\/strong> This stage yields the highest quality gelatin. Because the thermal stress is minimal, the protein chains remain long and intact. The result is a product with the <strong>highest Bloom strength<\/strong> (often 250+ Bloom), the lightest color, and the highest clarity. This is the &#8220;Extra Virgin Olive Oil&#8221; equivalent of the gelatin world.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Subsequent Extracts (The Gradient):<\/strong>\n<ul class=\"wp-block-list\">\n<li><strong>Temperature:<\/strong> For each subsequent extraction, the water temperature is raised (e.g., to 70\u00b0C, then 80\u00b0C).<\/li>\n\n\n\n<li><strong>K\u1ebft qu\u1ea3:<\/strong> As heat increases, the hydrolysis becomes more aggressive. The protein chains are chopped into shorter lengths. Consequently, the <strong>Bloom strength decreases<\/strong> and the color deepens with each stage.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>The Final Extract:<\/strong>\n<ul class=\"wp-block-list\">\n<li><strong>Temperature:<\/strong> Reaches near boiling point (~100\u00b0C).<\/li>\n\n\n\n<li><strong>K\u1ebft qu\u1ea3:<\/strong> This yields the lowest Bloom gelatin (low viscosity), which is often used for specific confectionary applications or technical uses where gelling power is less critical.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1000\" height=\"581\" src=\"https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Gelatin-Multi-Stage-Extraction-Gradient.webp\" alt=\"Gelatin Multi-Stage Extraction Gradient\" class=\"wp-image-15844\" srcset=\"https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Gelatin-Multi-Stage-Extraction-Gradient.webp 1000w, https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Gelatin-Multi-Stage-Extraction-Gradient-300x174.webp 300w, https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Gelatin-Multi-Stage-Extraction-Gradient-768x446.webp 768w, https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Gelatin-Multi-Stage-Extraction-Gradient-18x10.webp 18w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Expert_Insight_The_Art_of_Blending_for_Softgels\"><\/span>Expert Insight: The Art of Blending for Softgels <span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">You might ask: <em>&#8220;If the first extract is the best, why don&#8217;t we use it for everything?&#8221;<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The answer lies in <strong>functionality<\/strong>. In the world of softgels (<a class=\"wpil_keyword_link\" href=\"https:\/\/collagensei.com\/vi\/are-softgel-capsules-vegetarian\/\" target=\"_blank\"  rel=\"noopener\" title=\"Vi\u00ean nang m\u1ec1m c\u00f3 ph\u1ea3i l\u00e0 s\u1ea3n ph\u1ea9m d\u00e0nh cho ng\u01b0\u1eddi \u0103n chay kh\u00f4ng? H\u01b0\u1edbng d\u1eabn v\u1ec1 th\u00e0nh ph\u1ea7n v\u00e0 c\u00e1c l\u1ef1a ch\u1ecdn d\u00e0nh cho ng\u01b0\u1eddi \u0103n chay\" data-wpil-keyword-link=\"linked\"  data-wpil-monitor-id=\"1778\">Soft Gelatin Capsules<\/a>), &#8220;best&#8221; is defined by balance, not just strength.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Mechanical Strength vs. Dissolution:<\/strong> A softgel shell needs high Bloom gelatin to be robust enough to hold the oil and withstand shipping (mechanical strength). However, if the Bloom is <em>too<\/em> high, the shell might become too tough or brittle, delaying the release of the medicine in the stomach.<\/li>\n\n\n\n<li><strong>Gi\u1ea3i ph\u00e1p:<\/strong> Manufacturers rarely use a single extract. Instead, we blend high-Bloom (First Extract) and medium-Bloom fractions. This engineered blend creates a shell that is tough enough to survive the supply chain but soluble enough to dissolve rapidly upon ingestion.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Purification_Refinement_From_Crude_Extract_to_Pharma_Grade\"><\/span>Purification &amp; Refinement: From Crude Extract to Pharma Grade<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The liquid drawn from the extraction tanks is gelatin, but it is far from the finished product. At this stage, it is a dilute solution (approx. 3-4% concentration) containing suspended fats, proteins, and inorganic salts. To transform this &#8220;soup&#8221; into a pharmaceutical-grade excipient, it must cross the most rigorous processing threshold in the entire plant.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This stage is the <strong>watershed moment<\/strong> that distinguishes high-quality pharma\/food gelatin from lower industrial grades.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"1_Filtration_Clarification\"><\/span>1. Filtration &amp; Clarification <span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">First, the liquid passes through high-efficiency separators and diatomaceous earth filters.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>The Goal:<\/strong> To physically remove suspended solids and residual fats\/oils.<\/li>\n\n\n\n<li><strong>K\u1ebft qu\u1ea3:<\/strong> The cloudy liquid becomes transparent. For high-end applications, clarity is not just aesthetic; it\u2019s a purity indicator.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"2_Ion_Exchange_The_Game_Changer\"><\/span>2. Ion Exchange: The Game Changer<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">This is arguably the most critical step for chemical purity. The filtered liquid flows through resin columns in a process called <strong>Deionization<\/strong>.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Removing &#8220;Ash&#8221;:<\/strong> This process strips away inorganic salts (calcium, sodium, magnesium) and heavy metals, technically referred to as reducing the <strong>&#8220;Ash Content.&#8221;<\/strong><\/li>\n\n\n\n<li><strong>Why It Matters:<\/strong> Cho <a class=\"wpil_keyword_link\" href=\"https:\/\/collagensei.com\/vi\/nha-san-xuat-vien-nang-mem\/\" target=\"_blank\"  rel=\"noopener\" title=\"Nh\u00e0 s\u1ea3n xu\u1ea5t vi\u00ean nang m\u1ec1m\" data-wpil-keyword-link=\"linked\"  data-wpil-monitor-id=\"1772\">softgel manufacturers<\/a>, this is non-negotiable. High salt content (high conductivity) can interact with the plasticizers in the softgel shell or the active ingredients inside, leading to cross-linking (shell hardening) or stability issues.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"3_Vacuum_Concentration\"><\/span>3. Vacuum Concentration <span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The purified liquid is still mostly water. To remove it without cooking the gelatin to death, we use <strong>Vacuum Evaporators<\/strong>.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Physics at Work:<\/strong> By creating a vacuum, we lower the boiling point of water. This allows us to evaporate moisture at relatively low temperatures, thickening the liquid from a 4% solution into a honey-like syrup (approx. 30% concentration) without thermally degrading the protein chains.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"4_UHT_Sterilization\"><\/span>4. UHT Sterilization <span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Before drying, safety is locked in. The concentrated syrup undergoes <strong>Ultra-High Temperature (UHT) sterilization<\/strong>.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>The Shock Treatment:<\/strong> The gelatin is heated to roughly 140\u00b0C for just 4-5 seconds.<\/li>\n\n\n\n<li><strong>The Benefit:<\/strong> This thermal shock instantly kills bacteria and spores but is too brief to damage the gelatin&#8217;s bloom strength. It ensures the final powder meets strict microbial limits (e.g., USP\/EP standards).<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Forming_Drying_The_Final_Transformation\"><\/span>Forming &amp; Drying: The Final Transformation<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">We now have a purified, sterile, and concentrated gelatin syrup. But customers don&#8217;t buy syrup; they buy stable powder or granules. The final leg of the journey focuses on moisture management and particle engineering.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">1. Chilling &amp; Extrusion: The &#8220;Noodles&#8221;<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The hot concentrated syrup enters a scraped-surface heat exchanger (often called a <em>Votator<\/em>). Here, it is rapidly cooled to set into a solid gel state.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>The Shape:<\/strong> The gel is extruded through a die plate, forming long, continuous strips that look remarkably like <strong>spaghetti noodles<\/strong>.<\/li>\n\n\n\n<li><strong>Why Noodles?<\/strong> This isn&#8217;t for aesthetics. Creating &#8220;noodles&#8221; maximizes the surface area, allowing for efficient and uniform airflow during the drying process.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"2_Band_Drying_The_Tunnel\"><\/span>2. Band Drying: The Tunnel <span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">These gel noodles are laid onto stainless steel wire mesh belts that travel through a massive drying tunnel.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Zoned Drying:<\/strong> The tunnel is divided into zones with precise temperature and humidity controls. The air passes <em>through<\/em> the mesh and the gelatin bed.<\/li>\n\n\n\n<li><strong>The Goal:<\/strong> To gently reduce the moisture content from approx. 70% down to a stable <strong>10-12%<\/strong>. If dried too fast, the surface hardens while the inside stays wet (case hardening); if dried too slow, microbial risks increase. It\u2019s a delicate balance.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"3_Grinding_Blending_The_Art_of_Consistency\"><\/span>3. Grinding &amp; Blending: The Art of Consistency <span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Once dried, the noodles are brittle and hard (known as &#8220;flake&#8221; or &#8220;kibble&#8221;). They are then ground into specific granulations (Mesh Sizes) based on customer needs\u2014fine powder for instant drinks, or coarser granules for tableting.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>The Critical Step: Blending <\/strong>\n<ul class=\"wp-block-list\">\n<li><strong>Nh\u1eadn \u0111\u1ecbnh c\u1ee7a chuy\u00ean gia:<\/strong> Nature is variable. No two batches of skin or bone are identical, meaning no two extraction batches have <em>exactly<\/em> the same Bloom or Viscosity.<\/li>\n\n\n\n<li><strong>Gi\u1ea3i ph\u00e1p:<\/strong> We don&#8217;t sell &#8220;Batch A&#8221; or &#8220;Batch B.&#8221; We create a &#8220;Master Batch.&#8221; By blending tons of gelatin from different extractions in massive silos, we homogenize the product. This ensures that the gelatin you buy today performs exactly the same as the gelatin you bought six months ago.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Understanding_the_Specs_Decoding_the_COA\"><\/span>Understanding the Specs: Decoding the COA<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">For a procurement manager or R&amp;D scientist, the Certificate of Analysis (COA) is the passport of the product. But to truly judge quality, one must look beyond the numbers and understand the physical reality they represent. Here is how to read the three most critical sections of a gelatin spec sheet.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"1_Bloom_Strength_The_Gold_Standard_of_Rigidity\"><\/span>1. Bloom Strength: The Gold Standard of Rigidity<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Bloom is not just an arbitrary number; it is a standardized measurement of gel rigidity.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>The Test Method:<\/strong> The definition of Bloom is highly specific. A <strong>6.67%<\/strong> gelatin solution is prepared and chilled at <strong>10\u00b0C for 17 hours<\/strong>. A standardized plunger (12.7mm diameter) is then pressed into the gel surface.<\/li>\n\n\n\n<li><strong>The Definition:<\/strong> The &#8220;Bloom Value&#8221; is the weight in grams required to depress that plunger exactly <strong>4mm<\/strong> into the gel.\n<ul class=\"wp-block-list\">\n<li><strong>High Bloom (200-300g):<\/strong> Stiffer, faster setting. Ideal for hard capsules and ballistic gelatin.<\/li>\n\n\n\n<li><strong>Low\/Medium Bloom (100-200g):<\/strong> Softer, more elastic. Ideal for gummies and confectionary.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"545\" src=\"https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Bloom-Strength-Test-Diagram.webp\" alt=\"Bloom Strength Test Diagram\" class=\"wp-image-15846\" srcset=\"https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Bloom-Strength-Test-Diagram.webp 1000w, https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Bloom-Strength-Test-Diagram-300x164.webp 300w, https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Bloom-Strength-Test-Diagram-768x419.webp 768w, https:\/\/collagensei.com\/wp-content\/uploads\/2026\/01\/Bloom-Strength-Test-Diagram-18x10.webp 18w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"2_Viscosity_The_Flow_Factor\"><\/span>2. Viscosity: The Flow Factor<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">While Bloom measures the <em>solid<\/em> state, viscosity measures the <em>d\u1ea1ng l\u1ecfng<\/em> state behavior at 60\u00b0C (usually measured in mPa\u00b7s or millipoise).<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Why It Matters:<\/strong> This is a production efficiency metric.\n<ul class=\"wp-block-list\">\n<li><strong>Too High:<\/strong> The gelatin becomes &#8220;stringy&#8221; or difficult to pump, leading to &#8220;tailing&#8221; issues in softgel encapsulation or uneven coating.<\/li>\n\n\n\n<li><strong>Too Low:<\/strong> The shell might be too thin or prone to leaking before it sets.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Expert Note:<\/strong> Viscosity and Bloom usually correlate (high Bloom \u2248 high Viscosity), but different processing techniques (acid vs. alkali) can decouple them to suit specific machinery needs.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"3_Microbiological_Standards_The_Safety_Net\"><\/span>3. Microbiological Standards: The Safety Net<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Because gelatin is an animal-derived protein, microbiological control is the highest priority. It is not enough to be &#8220;clean&#8221;; it must be &#8220;compliant.&#8221;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pharmacopoeial Compliance:<\/strong> Premium gelatin must meet the harmonized standards of the <strong>USP (United States), EP (European), and JP (Japanese) Pharmacopoeias<\/strong>.<\/li>\n\n\n\n<li><strong>The Red Lines:<\/strong>\n<ul class=\"wp-block-list\">\n<li><strong>Total Aerobic Microbial Count (TAMC):<\/strong> Strictly limited (e.g., &lt; 1000 CFU\/g).<\/li>\n\n\n\n<li><strong>Pathogens:<\/strong> There is zero tolerance. <strong>Salmonella<\/strong> v\u00e0 <strong>E. coli<\/strong> must be strictly &#8220;Negative&#8221; (Not Detected) in specific sample sizes (usually 10g or 25g).<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>K\u1ebft lu\u1eadn<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">When we ask &#8220;how is gelatin made,&#8221; the answer reveals a journey that is equal parts ancient tradition and modern biotechnology. From the careful selection of porcine or bovine sources to the precise molecular scissors of acid or alkaline hydrolysis, every step is engineered to produce a safe, functional, and consistent excipient.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">The &#8220;Plant-Based&#8221; Challenge &amp; Gelatin\u2019s Resilience<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">We live in an era where &#8220;plant-based&#8221; is a buzzing trend. While alternatives like HPMC (Hypromellose), starch, and carrageenan have carved out their niche, gelatin remains the undisputed king of the pharmaceutical and nutraceutical world. <strong>T\u1ea1i sao?<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>The &#8220;Melt-in-Mouth&#8221; Factor:<\/strong> Gelatin melts at body temperature (~37\u00b0C). This unique thermal reversibility creates a sensory experience and drug release profile that plant gums struggle to mimic perfectly.<\/li>\n\n\n\n<li><strong>The Oxygen Barrier:<\/strong> For sensitive ingredients like Omega-3s or probiotics, gelatin offers superior protection against oxidation, extending shelf life naturally.<\/li>\n\n\n\n<li><strong>The Economics:<\/strong> It remains the most cost-effective high-performance film former available.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Final_Thought\"><\/span>Final Thought<span class=\"ez-toc-section-end\"><\/span><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Gelatin is not just a byproduct; it is a highly sophisticated <strong>natural biopolymer<\/strong>. As the industry evolves towards cleaner labels and higher transparency, the manufacturers who master the delicate balance of sourcing, science, and safety\u2014as detailed in this guide\u2014will continue to define the standard for quality health products.<\/p>","protected":false},"excerpt":{"rendered":"<p>Introduction &#8220;At the technical level, the answer to how is gelatin made lies in the controlled partial hydrolysis of collagen: [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":15838,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[99],"tags":[228,101],"class_list":["post-15836","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gelatin","tag-bovine-gelatin","tag-gelatin"],"_links":{"self":[{"href":"https:\/\/collagensei.com\/vi\/wp-json\/wp\/v2\/posts\/15836","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/collagensei.com\/vi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/collagensei.com\/vi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/collagensei.com\/vi\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/collagensei.com\/vi\/wp-json\/wp\/v2\/comments?post=15836"}],"version-history":[{"count":0,"href":"https:\/\/collagensei.com\/vi\/wp-json\/wp\/v2\/posts\/15836\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/collagensei.com\/vi\/wp-json\/wp\/v2\/media\/15838"}],"wp:attachment":[{"href":"https:\/\/collagensei.com\/vi\/wp-json\/wp\/v2\/media?parent=15836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/collagensei.com\/vi\/wp-json\/wp\/v2\/categories?post=15836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/collagensei.com\/vi\/wp-json\/wp\/v2\/tags?post=15836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}