|
Gelatin is a hydrocolloid (water-loving) material, high in
amino acids, and can absorb up to ten times its weight in
water.
Gelatin is a pure, unique, nutritional protein
providing many of the essential amino acids.
Gelatin is not chemically modified, nor produced
from genetically modified materials—gelatin is
entirely natural.
In its solid dry state, gelatin is a vitreous,
brittle, solid material, faintly yellow to
honey-like in colour, with about 10% moisture
content.
When gelatin is ground to its commercial granular
form, it is usually in particles the size of sand or
sugar.
Gelatin has an almost indefinite shelf life when
properly stored
Gelatin contains:
84-90% protein
1-2% mineral salts
8-15% water It is free from additives and
preservatives
|
Hydrolyzed protein A very special type of
gelatin |
|
By means of a thermo-biochemical process, pure
proteins with no "gel strength" (Bloom value = 0)
can be derived from powdered gelatins. They dissolve
easily in cold liquids and are completely
digestible. Due to their biological value and bland
taste, they provide a palatable source of protein in
dietetic foods.
Thus they are used as:
-
Carbohydrate-free carrier substances and
fillers for spray or fluid-bed dried products
such as instant drinks and flavorings.
-
A substitute for carbohydrates in sweets and
other foods. Hydrolyzed gelatin solutions can
replace more concentrated solutions of
carbohydrates and consequently reduce the
calorific value.
-
A source of protein for the manufacture of
sweets and other foods with a high nutritional
value.
-
An emulsifier and whipping agent producing a
fine-pore, extremely stable foam in dairy
products.
-
A clarifier and fining agent in wines and
juices.
Protein hydrolysates are also widely
used in cosmetics and toilet requisites as well as
in the wide field of biotechnology, where suitable
protein sources are required as media for the growth
of micro-organisms.
|
