Background: Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from skin, bones and connective tissues of animals such as cattle, pig and fish. In particular, commercial edible gelatin are mainly produced from porcine and bovine skins and bones. Since many consumers choose to avoid the consumption of porcine or bovine material, for instance for religious reasons, gelatin manufacturers are typically required to provide clear labeling of the product. PCR and ELISA could be used for this purpose. However, for gelatin, problems associated with false-positive and false-negative, inconsistencies and low reactivity. Therefor we developed a selective methodology using LC-MS/MS for quantitative gelatin species determination with a lower limit of quantification of 0.001%. Hence, it will be beneficial for food and pharmaceutical manufacturers to be able to ensure the quality and traceability of the source of gelatin used in their product to inform and protect consumers.

Key words: Protein, Collagen, Gelatin, bovine.