Table of Contents

Gelatine - An Element of Our Life. 1 Introduction. 1.1 Gelatine - Yesterday, Today, and Tomorrow. 1.1.1 The Future of Gelatine Has Just Begun - Its Multi-faceted History Is Proof. 1.1.2 It All Began with Glue. 1.1.3 Pure Luxury for Kings and Aristocrats. 1.1.4 During the Napoleonic Wars, Gelatine Was Systematically Researched as a Source of Protein. 1.1.5 Suddenly, Medicines No Longer Had a Bitter Taste. 1.1.6 Gelatine Helped to Popularize Photography. 1.1.7 Magically Appearing Text. 1.1.8 Gelatine Literally on Everyone's Lips. 1.1.9 An Essential Element of Our Daily Lives. 1.2 The Development of the Gelatine Industry. 1.2.1 Period 1800-1865. 1.2.2 Period 1866-1900. 1.2.3 Period 1901-1914. 1.2.4 Period 1915-1918. 1.2.5 Period 1919-1939. 1.2.6 Period 1940-1948. 1.2.7 Period 1949-1972. 1.2.8 Period 1973-1993. 1.2.9 Period 1994-2005. References. 2 From Collagen to Gelatine. 2.1 Basic Chemical/Physical Principles and Technological Properties. 2.1.1 Basic Chemical/Physical Principles. 2.1.1.1 Chemical Composition and Molecular Structure of Collagen. 2.1.1.2 The Conditioning Process and its Effects on the Amino Acid Composition of Gelatine. 2.1.1.3 The Conditioning Process and its Effect on the Molecular weight Distribution of Gelatine. 2.1.2 Technologically Important Properties and Characteristics of Gelatine. 2.1.2.1 Gel Formation, Viscosity, and Texture. 2.1.2.2 Gel Strength/Bloom Value. 2.1.2.3 The Kinetics of Gel Formation. 2.1.2.4 The Rheology of a Gelatine Solution. 2.1.2.5 From Gelatine/Water to Complex Systems. 2.1.2.6 Surface Properties. 2.1.2.7 Amphoteric Behavior/Isoelectric Point. 2.1.2.8 Protective Colloid Function. 2.1.2.9 Adhesion Properties. 2.1.3 Basic Principles for Selecting a Suitable Type of Gelatine. 2.1.4 Chemically Modified Gelatines. 2.2 Manufacture of Gelatine: Theory and Practice. 2.2.1 The Raw Material "Ossein." 2.2.1.1 Maceration. 2.2.1.2 Pressure Hydrolysis. 2.2.2 The Raw Material "Hide Split." 2.2.3 The Raw Material Pigskin. 2.2.4 Conditioning. 2.2.4.1 Alkaline Pretreatment "Conditioning" for Type B Gelatine. 2.2.4.2 Acid Pretreatment for Type A Gelatine. 2.2.5 Traditional Extraction (Batch Process). 2.2.6 Continuous Extraction. 2.2.7 Production of Fish and Fowl Gelatine. 2.2.8 Processing the Extracted Gelatine. 2.2.8.1 Filtration and Clarification. 2.2.8.2 Deionization. 2.2.8.3 Concentration. 2.2.8.4 Final Sterilization. 2.2.8.5 Drying Process for Granulated Gelatine. 2.2.8.6 Standardization and Packaging of Granulated Gelatine. 2.2.9 Manufacture of Leaf Gelatine. 2.2.10 Instant Gelatine. 2.2.11 Gelatine Hydrolysate. 2.2.12 Environmental Aspects of Gelatine Manufacture. 2.3 Quality Control and Certified Product Safety. 2.3.1 The Quality Assurance Process. 2.3.1.1 Raw Materials. 2.3.1.2 Production. 2.3.2 Standard Quality Tests on the Final Product. 2.3.2.1 Gel Strength (Bloom Value). 2.3.2.2 Viscosity. 2.3.2.3 pH. 2.3.2.4 Water Content. 2.3.2.5 Color and Clarity. 2.3.2.6 Sulfur Dioxide and Peroxides. 2.3.2.7 Odor and Taste. 2.3.2.8 Inorganic Components. 2.3.2.9 Conductivity. 2.3.3 Microbiological Tests. 2.3.4 Special Chemical/Technological Tests. 2.3.4.1 Gelation Point, Melting Point, Gelation Time. 2.3.4.2 Rheology. 2.3.4.3 The Foam Test. 2.3.4.4 Isoelectric Point. 2.3.4.5 Molecular-Weight Distribution. 2.3.4.6 Nitrogen Determination using the Kjeldahl Method. 2.3.4.7 Determination of Gelatine Protein. 2.3.4.8 Hydroxyproline. 2.3.5 Special Tests for Photographic Applications. 2.3.5.1 Characterization of Photographic Properties. 2.3.5.2 Hardening Behavior. 2.3.5.3 Gold Number. References. 3 Practical Aspects. 3.1 Basic Processing. 3.1.1 The Functional Properties of Gelatine Compared with Other Hydrocolloids. 3.1.1.1 Agar-agar. 3.1.1.2 Carrageenans. 3.1.1.3 Alginates. 3.1.1.4 Pectin. 3.1.1.5 Locust Bean Gum. 3.1.1.6 Gum Arabic. 3.1.1.7 Modified Cellulose. 3.1.1.8 Starch and its Derivatives. 3.1.1.9 Xanthan Gum. 3.1.1.10 Gellan Gum. 3.1.1.11 Conclusion and Outlook. 3.1.2 Dissolution Kinetics and the Rheological Behavior of a Gelatine Solution are Central to Process Optimization. 3.1.2.1 Process Steps for Dissolution. 3.1.2.2 Factors Influencing Dissolution - Particle Size. 3.1.2.3 Factors Influencing Dissolution - the Matrix. 3.1.2.4 Traditional Two-step Processing versus the Modern Hot-Melt Process. 3.1.2.5 The Viscous Behavior of a Gelatine Solution During Further Processing. 3.1.2.6 Setting Temperature and Setting Time. 3.1.2.7 Process Optimization in Practice. 3.1.2.8 Special: Processing Leaf Gelatine. 3.1.3 The Typical Properties of Instant Gelatine Must be Taken into Account when Processing. 3.1.4 Gelatine Hydrolysate - a Non-gelling but Versatile Product. 3.2 Gelatine Applications. 3.2.1 Confectionery and Gelatine Desserts. 3.2.1.1 Fruit Gummies. 3.2.1.2 Mallows. 3.2.1.3 Bar Products. 3.2.1.4 Gelatine Desserts. 3.2.1.5 Other Confectionery Applications. 3.2.1.6 Interaction with Other Ingredients. 3.2.2 Dairy Products and Pastries. 3.2.2.1 Stirred and Thermally Treated Fermented Milk Products. 3.2.2.2 Stabilization Against Syneresis. 3.2.2.3 Fermented Milk Drinks. 3.2.2.4 Ice Cream and Whipped Desserts. 3.2.2.5 Stabilization of Cream. 3.2.2.6 Sandwich Spreads and Cheeses. 3.2.2.7 Powdered Dairy Products. 3.2.2.8 Gelatine in Combination with other Hydrocolloids. 3.2.3 Meat and Delicatessen Products. 3.2.3.1 Aspic Products. 3.2.3.2 Gelatine Glazing and Dipping Masses. 3.2.3.3 Binding of Cooking Juice. 3.2.3.4 Water Binding in Fresh Meat. 3.2.3.5 Pickled Products. 3.2.3.6 Reduction of Baking, Frying, and Grilling Losses. 3.2.3.7 Mayonnaise and Salad Dressings. 3.2.3.8 Other Aspects. 3.2.4 Beverages. 3.2.4.1 Selecting the Most Suitable Type of Fining Gelatine. 3.2.4.2 Determining the Optimal Quantity of Gelatine. 3.2.4.3 Combined Gelatine-Silicic Acid/Bentonite Fining. 3.2.4.4 Procedure for Fining with Gelatine. 3.2.4.5 Dosage of Gelatine. 3.2.4.6 Factors that Influence Fining Efficiency. 3.2.4.7 Hot Fining of Fruit Juices. 3.2.4.8 Pre-fermentation Fining with Liquid Gelatine Hydrolysates. 3.2.5 The Traditional and Modern Nutritional Science of Gelatine. 3.2.5.1 Gelatine and Nutrition - a Historical Review. 3.2.5.2 Protein Requirement and Biological Value. 3.2.5.3 Nutritional and Physiological Importance of Gelatine. 3.2.5.4 Gelatine for Modern, Health-promoting Foodstuffs (Low-fat, Low-carb, Low-calorie). 3.2.6 Pharmaceuticals and Medicine. 3.2.6.1 Gelatine in the Pharmacopoeias. 3.2.6.2 Gelatine Capsules. 3.2.6.3 Plasmas Substitutes. 3.2.6.4 Vitamin Coating. 3.2.6.5 Other Gelatine Applications in Pharmaceutical Technology. 3.2.6.6 Medical Applications. 3.2.7 Photography and Ink-jet Printing. 3.2.7.1 Characteristics of Photographic Gelatine. 3.2.7.2 The Photographic Process. 3.2.7.3 The Manufacture of Photographic Emulsions. 3.2.7.4 Coating. 3.2.7.5 Ink-jet Media. 3.2.8 Cosmetics. 3.2.8.1 Structure of the Skin. 3.2.8.2 Aging of the Skin. 3.2.8.3 Structure of the Hair. 3.2.8.4 Collagen in Cosmetic Applications - Direct Effects. 3.2.8.5 Indirect Effects in Skin and Hair Care. 3.2.8.6 Protein Surfactants. 3.2.9 Technical Applications. 3.2.9.1 Microencapsulation Using Complex Coacervation. 3.2.9.2 Microencapsulation by Spray Drying. 3.2.9.3 Adhesives and Building Materials. 3.2.9.4 Paper Processing. 3.2.9.5 Analytics. 3.2.9.6 Gelatine Films and Coatings. 3.2.9.7 Detergents and Cleansing Agents. 3.2.9.8 Electro-plating and Suspension Polymerization. 3.2.9.9 Environmental Protection. References. 4 The Role of Collagen Hydrolysate in the Prophylaxis of Osteoarthritis and Osteoporosis. 4.1 Osteoarthritis. 4.1.1 Genesis and Conventional Therapy. 4.1.2 Preventive Treatment with Collagen Hydrolysate. 4.1.2.1 Mode of Action. 4.1.2.2 Clinical Studies. 4.2 Osteoporosis. 4.3 Processing into Food Supplements. 4.4 Future Prospects. References. 5 Future Prospects - Global Megatrends and Opportunities. 5.1 Increasing Population with an Increasing Proportion of Elderly People. 5.2 No one Type of Grain can Cover all Nutrient Requirements. 5.3 Health is an Invaluable Asset. 5.4 Low-calorie, Low-fat, and Low-carb. 5.5 The Digital Revolution Continues. 5.6 Environmentally Friendly Production Processing Is Gaining Ground. 5.7 Our Oil Reserves Are Shrinking. 5.8 Gelatine's Flexibility will also be in Demand Tomorrow. Reference. 6 Glossary. Subject Index.

About the Author

Reinhard Schrieber was born 1944 in Klosterheide, Germany, and graduated as engineer for chemical technology at the University of Applied Sciences in Mannheim, Germany in 1967. He started his career at Chemische Werke Stoess in Eberbach, Germany, one of the original companies of the GELITA Group, where he held several positions, becoming member of the Management Board of the GELITA Group in 1987. From 1985 to 2001, he was President of the German Gelatine Manufacturers' Association and from 1988 to 1997 President of the European Gelatine Manufacturers' Association (GME). From 1997 to 2003, he was Chairman of the Regulatory and BSE Safety Committee of GME. Reinhard Schrieber has published over 20 papers on the use of gelatine in food and pharmaceutical applications. Dr. Herbert Gareis was born 1955 in Hochstadt, Germany, and completed his chemistry studies at the University of Erlangen-Nuremberg with a Ph.D. In 1986 he started his professional career in the Photographic Department of DGF Stoess. In 1994, he became department head with technical and commercial responsibility, 1996 he was appointed head of the global Photographic Gelatine Division of the GELITA Group. Since 2004, he has been member of the Management Board of GELITA AG, responsible for Production and R&D.

Reviews

"...a comprehensive reference guide on gelatine..." (Food Manufacture Magazine, April 2007) "...provides a practical summary of the physical, chemical and technological properties of gelatine and corresponding production processes..." (Food Science & Technology Abstracts, August 2007)