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Good milk gels can be made at pHs up to 6.5, while fruit or vegetable gels can be made at pHs as low as 2.5. The practical and most desirable range for most salad and dessert gels is 3.2 4.0. Regular pectin gels have a limiting pH near 3.5 above this, gels cannot be formed.

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Acid Processing (Type A) Acid processing is usually based on the use of pig skins and ossein, and the most important commercial acid process in the United States is the preparation of edible gelatin from, frozen pig skins. The pig skins are thawed, washed in cold water, and soaked in approximately 5% solutions of inorganic acids.

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