What is gelatin?
Gelatin is a unique natural versatile substance and easy to use, based on these unique properties of gelatin it can be considered as one of the most essential and useful materials as food ingredient and in the producing of food industries such as: (sweets - jelly - marshmallow - canned meat and fish - Yogurt - Ice Cream - chocolate filling).
What are the properties of gelatin ?
Once the raw materials have been thoroughly cleaned, different process steps are carried out to obtain gelatin.
what is the raw materials of gelatin ?
The primary raw materials used in making gelatin are bovine bones, bovine hides, porcine skins, porcine bones, and fish skins. We use halal bovine hides more
What are the uses of gelatin in the edible market?
Application of gelatin in edible products are many , as:
Dairy: ice cream, sour cream, yogurt, cottage cheese, cream pies
Meat: aspics, meat loaf and pates
Desserts: jellied desserts, puddings, frostings
Confectionery: gum drops, lozenges, wafers, candy cigarettes, marshmallows, fruit snacks, gummi snacks see more
What is Bloom value?
The Bloom value is the measure of the firmness of a gelatin gel. In determining the value, the force required to depress the surface of a 6.67% gel by a plunger with a specific shape and size, by 4 mm is measured 18 hours after the gel has been stored at exactly 10 _C. The Bloom value for a standard commercial gelatin ranges between 50 and 280.
What is Bovine hide split?
Connective tissue from the central layer of the hide that is used as a raw material for the production of gelatin.
What is Collagen?
The primary protein of the connective tissue in man and animals and the most abundant protein in mammals
What is Collagenase?
What is Essential amino acids?
Amino acids that the body requires because it cannot synthesize them on its own. They must therefore be ingested with foodstuffs as components of proteins..
What is Extraction?
The stepwise dissolution of gelatin from the pre-treated raw material in hot water.
What is Fining?
The clarification of wine, beer or juices by the use of clarification aids.
What is Hide split?
The center portion of the hide of cattle, obtained by splitting the hide into three layers.
What is Hydrolysis?
A reaction where chemical compounds are cleaved by water. Hydrolysis takes place by increasing the temperature or by the effect of acids, bases or enzymes
What is Collagenase?
What is IEP (Isoelectric point)?
The pH at which a molecule exhibits an electrical charge of zero.
What is Instant gelatin?
Cold water-soluble, extremely fine powdered gelatin produced using a special drying process that forms a so-called pseudo-gel
What is Liquid protein?
A hydrolized gelatin solution with tryptophan, color and flavor added for weightreducing diets in the United States at the end of the 1970s.
What is Milk of lime?
An oversaturated solution of calcium hydroxide.
What is Ossein?
Demineralized bone material used as a raw material in the production of Gelatin.
Is gelatin made from animal's hooves?
No. Hooves do not contain collagen. They contain keratin, the same as in your hair and fingernails.
Is edible gelatin a healthy, nutritional and safe food product?
Gelatin has always been and remains a safe food product for human consumption. The World Health Organisation (WHO) and the European Commission for Health and Consumer Protection confirm the safety of gelatin.
What does gelatin look like?
Gelatin is usually in a powder or granulated form. It is usually yellow to honey colored and tends to be odourless and tasteless.
What is gelatin’s shelf life?
If kept in its original container at ambient humidity and a controlled temperature, gelatin can last five years or more. This has more to do with degradation of the packaging than the deterioration of the gelatin.
How many amino-acids are in gelatin?
Gelatin consists of 19 amino-acids with Glycine being the largest component. Excluding tryptophan, it contains all the amino-acids essential to the human body.
What is Acid procedure?
A manufacturing process used to produce type a (acid) gelatin. Pigskin is the normal starting material for the process.
What is Collagenase?
What is Alkaline (basic) procedure ?
A manufacturing process used to produce type B (basic) gelatin from preconditioned alkaline ossein or bovine hide splits
What is Food Chemical Codex?
The US register of standards for the authorized use and the quality specifications for food additives.
What is FDA (Food and Drug Administration)?
The regulatory organization for the approval and control of foodstuffs and drugs in the USA. The FDA is part of the Department of Health and Human Services.
What is Gel strength?
In general, the firmness of a gel. It is also expressed as Bloom grams, Bloom value or Bloom in gelatin testing.
What is Glutin glue?
A natural adhesive made by boiling animal tissue containing collagen (skin and bone). It is not specially purified.
What is HACCP (Hazard Analysis Critical Control Points)?
A worldwide-recognized system for the systematic preventive process control during all stages of production and preparation processes mainly in the food, pharmaceutical and cosmetic industries. Each production step must be checked and tested for the potential presence of microbiological, chemical or physical hazards. The critical points are subject to constant monitoring.
What is Hardening?
To make a gelatin partially or totally insoluble by cross-linking the molecules by treatment with chemicals, dry heat, radiation and other methods.
What is Protein hydrolysates?
Protein hydrolysates are produced subsequent to thermal, chemical or enzymatic degradation, whereby essentially insoluble protein molecules are broken down into soluble proteins, peptides and amino acids.
What is Type A gelatin?
Gelatin produced using the acid (A) process
What is Type B gelatin?
Gelatin produced using the basic (B) process
What is Viscosity?
The degree of internal friction in liquids and gases. The viscosity influences the flow properties of liquids and gases. In the case of gelatin, basic type B has a higher viscosity than type A at the same Bloom level. The higher the temperature the lower the viscosity
What is Pre-treatment?
Acid or alkaline treatment of the gelatin raw materials before extraction.
What is Gelling power?
The ability of a certain amount of gelatin to form a gel of a specific firmness.
What is Thermoreversibility?
The property of a gel which allows for the conversion from a solid to a liquid state and vice versa as a result of temperature changes