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GELATINE
is defined as a"product obtained from partial hydrolysis of collagen derived from natural sources such as skin, connective tissue, and bones of animals." The raw materials used in the production of gelatin are from healthy animals and include cattle bone, cattle hides and fresh, frozen pigskins.
GELATINE PRODUCTS
GELATINE HISTORY
The earliest commercial production of gelatin appears to have been in Holland around 1685, followed shortly thereafter in England about 1700. The first commercial production of gelatin in the United States was in Massachusetts in 1808.
Gelatin does not occur free in nature, and cannot be recovered from horns, hoofs and other non-collagen containing parts of vertebrate animals.
Today gelatin is usually available in granular powder form, although in Europe, sheet gelatin is still available. Gelatin Type A, with isoionic point of 7 to 9 and Type B, with isoionic point of 4.8 to 5.2 The Isoionic point is the pH value at which a zwitterion molecule has an equal number of
There are no plant sources of gelatin, and there is no chemical relationship between gelatin and other materials referred to as vegetable gelatin, such as seaweed extracts.
Gelatin derived from an acid-treated precursor is known as Type A, and gelatin derived from an alkali-treated precursor is known as Type B. Gelatin is a protein and in aqueous solutions is a hydrophilic colloid or gummy materials
Nutritionally
Gelatin is not a complete protein food because the essential amino acid tryptophan is missing and methionine is only present at a low level.
The amino acid analysis of gelatin is variable, particularly for the minor constituents, depending on raw material and process used, but proximate values by weight are: glycine 21 %, proline 12 %, hydroxyproline 12 %, glutamic acid 10 %, alanine 9 %, arginine 8%, aspartic acid 6 %, lysine 4 %, serine 4 %, leucine 3 %, valine 2 %, phenylalanine 2 %, threonine 2 %, isoleucine 1 %,hydroxylysine 1 %, methionine and histidine <1% with tyrosine < 0.5 %
Gelatine structure
Gelatin is a heterogeneous mixture of single or multi-stranded polypeptides, each with extended left-handed proline helix conformations and containing between 300 - 4000 amino acids
GELATINE TYPE A
TYPE ACIDS: Pigs, in contrast to cattle, are slaughtered at a relatively young age. Since the skin of such young animals is not as highly cross-linked, a more gentle process than the tedious alkaline process can be used; in this case, acid is used. Ossein (demineralized bone chips) can also be processed to gelatine using this method with appropriate acid concentrations and treatment times.
Gelling properties
1.gelatin is for its thermally reversible gelling properties with water. 2.In confectionery, gelatin is used as the gelling binder in gummy products, wine gums. Gel Strength : The most important
attribute of gelatin is its gel strength and when determined by the standard method (22), is called the Bloom Strength. This is the force in grams required to press a 12.5 mm diameter plunger 4 mm into 112 g of
2
Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and non-food products: Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, and confectioneries such as Peeps and gummy bears. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as ice cream, jams, yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.
Several penetrometer type instruments have been adapted to determine Bloom Strength. A frequent question is how to substitute gelatin of one Bloom Strength for a gelatin of another. As a guide one can say: C x B = k (24) or C1(B1)(B2) = C2 ; Where C = concentration, B = Bloom strength and k = constant.
GELATIN USES
Dairy ice cream, sour cream, yogurt, cottage cheese, cream pies Meat ham, aspics, canned hams, meat loaves, pates Desserts jellied desserts, puddings, frostings Confectionery gum drops, lozenges, wafers, candy cigarettes, marshmallows, fruit snacks, gummi snacks Other consomm soups, sauces An alternative source of gelatin substitutes could be natural gel sources such as agar-agar (a seaweed), carrageenan, pectin, or konnyaku.
Microbiological properties
Gelatin is an excellent nutrient for most bacteria, hence the manufacturing processes have to carefully avoid contamination. Most countries have microbiological specifications for gelatin, but generally they are not very onerous. Total mesophyllic plate counts of 1000 are generally accepted with various countries limiting the presence of Coliforms, E. Coli, Salmonella, Clostridial spores, Staphylococci, and sometimes even Pseudomonades.
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Find out : Other properties of gelatine: such as: moisture content, ash content, viscosity, pH etc.