Today gelatins are mainly produced from bovine and porcine sources, but gelatin may also be extracted from fish and poultry. Gelatins are derived from the parent protein collagen and the origin of the parent collagen and the severity of the extraction procedures determine the properties of the final gelatin. Gelatin has been investigated and studied by scientists at least since the early twentieth century but was used in foods even before this.
This is also reflected by the more than 300,000 metric tonnes of gelatin produced annually worldwide. Gelatin is one of the most versatile biopolymers and has numerous applications in food, confectionery, pharmaceutical/medical, cosmetic, and technical products. Draget, in Handbook of Hydrocolloids (Second Edition), 2009 Abstract: Based on the type of product required and its function, a different bloom value for gelatin is applied. Higher bloom value indicates greater gelatin strength. Gel strength, also known as ‘bloom’ value, is a measure of the strength and stiffness of the gelatin, reflecting the average molecular weight of its constituents, and is usually between 30 and 300 bloom (< 150 is considered to be a low bloom, 150–220 a medium bloom, and 220–300 a high bloom). Gel strength and viscosity are the most important physical properties of gelatin.
Organic gelatin skin#
Gelatin derived from pig skin is normally referred to as type A gelatin and gelatin derived from beef skin is referred to as type B gelatin. Type A gelatin with an isoionic point of 6–9 is obtained from acid-treated collagen, whereas type B gelatin (isoionic point of 5) is derived from an alkali-treated precursor. Gelatin can be classified into two types and this is determined by gelatin pretreatment during the gelatin manufacturing process. Nur Hanani, in Encyclopedia of Food and Health, 2016 Types and Bloom of Gelatin
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